Spicy Korean Pork Belly Stir Fry
- 1 pound pork belly, sliced into ⅛ inch-thick slices**
- ¼ cup gochujang
- 2 tablespoons Momofuku Soy Sauce
- 1 tablespoon Momofuku Chili Crunch Hot Honey
- ½ teaspoon Momofuku Toasted Sesame Oil
- 1 clove garlic, grated
- 1 large onion, thickly sliced
- 4 scallions, cut into 2 inch pieces, plus more for serving
- toasted sesame seeds
- Momofuku Spicy Soy Noodles (optional)
Spicy Korean Pork Belly Stir Fry Content
Every Korean family has its own version of pork belly stir fry, but I'm unashamedly biased toward my mom's version. My parents were busy and out of the house growing up, but mom always made sure to have a meal ready when my sisters and I got home from school. I can still remember the smell of it when we walked in the door. Now, whenever I go home and my mom cooks this dish, I am immediately sent back to those calm afternoons of my childhood. — Justin Hong, Growth Marketing Manager
Add pork belly to a large bowl and toss with ¼ cup of gochujang, 2 tablespoons of Momofuku Soy Sauce, 1 tablespoon Momofuku Chili Crunch Hot Honey, ½ teaspoon Momofuku Toasted Sesame Oil, and grated garlic clove.
Heat nonstick skillet over medium high heat until hot. Add pork belly in a single layer and allow it to cook undisturbed for 1–2 minutes, until it’s charring. Toss onion and scallions in bowl with leftover marinade, then pour into the skillet with the pork belly. Toss with pork belly, and cook for 6–8 minutes more, stirring occasionally, until the onions are softening and the pork belly is cooked through.
Top with toasted sesame seeds, and serve with kimchi, sliced scallions, and Momofuku Spicy Soy Noodles.
**Sliced pork belly will be available at most Asian markets, or you can just as easily get a piece of pork belly from you local butcher and slice into the ⅛ inch-thick pieces.
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