Pork Belly Asian Style
- 2 1/2 lb Pork Belly
- 20 clove garlic, crushed
- 2 tbsp coriander powder
- 2 tbsp Gochujang
- 2 tbsp oyster sauce
- 2 tsp salt
- 2 1/2 tsp ground black pepper
- 2 tbsp sesame oil
- 1 tbsp ginger, crushed
- 1/4 cup white wine
- 2 tsp brown sugar
- Cut pork belly in about 3/4 inch strips.
- I mixed all the marinade ingredients, used a stock blender to chop and mix the ingredients.
- It was still a little chunky, not a total puree.
- In a bowl mix the pork belly strips and the marinade.
- Let sit 3 hours or overnight.
- When ready to cook, preheat oven to 350F
- Layout the pork belly strips on a cookie sheet.
- Place on a middle rack.
- Note - picture is of a single serving, not the whole recipe.
- Cook 15 minutes, flip all strips over, bake an additional 15 minutes.
- Serve immediately.
pork belly, clove garlic, coriander powder, gochujang, oyster sauce, salt, ground black pepper, sesame oil, ginger, white wine, brown sugar
Taken from cookpad.com/us/recipes/344453-pork-belly-asian-style (may not work)