Gochujang Pork Belly & Eel With White Bbq Sauce

Name: Gochujang Pork Belly & Eel With White Bbq Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds pork belly, skin off; 4 tablespoons cooking rice wine; 1/4 cup soy sauce; 3 tablespoons Bibigo Gochujang Sauce; 6 thin slices of raw ginger; 3 cloves garlic; 3 tablespoons sugar; 1/3 cup sesame oil; 1 pound kabayaki eel; 1/2 cup Bibigo Gochujang Sauce; 3 tablespoons mirin; 2 tablespoons honey; 1 cup Duke's Mayo; 1/4 cup Apple Cider Vinegar; 1 teaspoon Mustard; 1 tablespoon Prepared Horseradish; 2 cloves garlic minced fine; 2 teaspoons Worcestershire Sauce; 1/2 teaspoon Celery Seeds; 1/4 teaspoon Smoked Paprika; salt and pepper to taste

Servings: persons

2 pounds pork belly, skin off
4 tablespoons cooking rice wine
1/4 cup soy sauce
3 tablespoons Bibigo Gochujang Sauce
6 thin slices of raw ginger
3 cloves garlic
3 tablespoons sugar
1/3 cup sesame oil
1 pound kabayaki eel
1/2 cup Bibigo Gochujang Sauce
3 tablespoons mirin
2 tablespoons honey
1 cup Duke's Mayo
1/4 cup Apple Cider Vinegar
1 teaspoon Mustard
1 tablespoon Prepared Horseradish
2 cloves garlic minced fine
2 teaspoons Worcestershire Sauce
1/2 teaspoon Celery Seeds
1/4 teaspoon Smoked Paprika
salt and pepper to taste

1
["For White BBQ Sauce, whisk together Duke's Mayo, Apple Cider Vinegar, Mustard, Prepared Horseradish, Garlic Cloves Minced Fine, Worcestershire Sauce, Celery Seeds, Smoked Paprika, and salt and pepper.
2
Chill for at least 30 minutes. Best if made a day ahead.", "For Pork Belly, Rinse the pork belly whole, then place into a pot, covering it completely in cold water. Bring the water to a moderate boil, and cook pork for 10 minutes to remove scum. Discard cooking water.
3
Place the pork into a hotel pan add enough water to cover half the meat. Add rice wine, soy sauce, gochujang, ginger, garlic, sugar and sesame oil. Cook in a 325 F oven for 1 1/2 to 2 hours, flipping the meat a few times. Check to see if the meat is tender but not falling apart. Take out pork belly and let cool.", "Meanwhile, take the skin off the eel. Mix the gochujang, mirin and honey together to make a glaze. Brush the top of the eel with the gochujang and bake in a 325 F oven for 15 minutes.", "Cut pork belly into pieces about 1 inch by 1/2 inch. Cut the ell the exact same size and stack the eel on top of the pork belly. Top with the white BBQ sauce and garnish with the raw button mushrooms."]

986

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 pounds pork belly, skin off, 4 tablespoons cooking rice wine, 1/4 cup soy sauce, 3 tablespoons Bibigo Gochujang Sauce, and more.

Yes, Gochujang Pork Belly & Eel With White Bbq Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!