Korean Pork Belly

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 35 minutes

Składniki

1 teaspoon minced fresh ginger

3 tablespoons Korean hot pepper paste (gochujang)

1 tablespoon Korean hot pepper flakes (gochugaru)

1 tablespoon soy sauce

1 tablespoon toasted sesame oil

1 tablespoon honey

1/4 teaspoon freshly ground black pepper

1 pound pork belly (skinless, cut into 2 to 3-inch slices that are 1/8-inch thick)

1 small onion (halved and thinly sliced)

4 green onions (cut into 2-inch pieces, plus more for garnish)

toasted sesame seeds (for garnish)

Wskazówki

Combine first 7 ingredients in a medium bowl (ginger through black pepper) and stir to combine. Add pork belly, onion slices and green onion; stir well to coat evenly and let stand 10 minutes.

To a large, heavy skillet over medium-high heat, add pork belly mixture; cook, stirring occasionally until cooked through and crispy at the edges, 12 to 15 minutes (let cook undisturbed for a few minutes at a time between stirring for the crispiest edges). Transfer to platter and garnish with sesame seeds and green onion if desired; serve.

Wartości Odżywcze

• Kalorie: 667 kcal
• Tłuszcz Całkowity: 64 g
• Tłuszcz Nasycony: 22 g
• Tłuszcz Nienasycony: 37 g
• Cholesterol: 82 mg
• Sód: 326 mg
• Węglowodany Całkowite: 12 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 7 g
• Białko: 12 g