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

1. Cut pork belly in about 3/4 inch strips.
2. I mixed all the marinade ingredients, used a stock blender to chop and mix the ingredients.
3. It was still a little chunky, not a total puree.
4. In a bowl mix the pork belly strips and the marinade.
5. Let sit 3 hours or overnight.
6. When ready to cook, preheat oven to 350F
7. Layout the pork belly strips on a cookie sheet.
8. Place on a middle rack.
9. Note - picture is of a single serving, not the whole recipe.
10. Cook 15 minutes, flip all strips over, bake an additional 15 minutes.
11. 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)