Super-Speedy Pork Belly & Gochujang

1. 1

   Make the sauce: dilute the mentsuyu with water to produce 50 ml liquid.

2. 2

   Add the gochujang a little at a time, mixing after each addition.

3. 3

   Then add the mirin and mix well.

4. 4

   Don't worry if a few lumps remain.

5. 5

   Coat a frying-pan with vegetable oil as needed (not listed in ingredients above), and pot roast the bork-belly by first browning the meat, then adding the Step 1 sauce and simmering over medium heat.

6. 6

   Continue to cook until almost all the liquid has evaporated and the meat has absorbed the flavors, taking care not to burn it.

7. 7

   When the meat becomes glossy, it's done.

8. 8

   Garnish with thin slices of Japanese leek, don't skip this finishing touch.

* Per serving · 4 servings · Values may vary.

No additional tips available.