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1 pound thinly sliced pork belly (or pork shoulder)
1/2 medium onion, thinly sliced
2 – 3 scallions, roughly chopped

3 tablespoons Korean red chili pepper paste (gochujang)
1 tablespoon Korean red chili pepper flakes (gochugaru)
2 tablespoons soy sauce
2 tablespoons rice wine (or mirin)
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon grated ginger
1/8 teaspoon black pepper

IMG_7668 IMG_7665

*Agave Nectar and Vinegar Sauce:
1/2 cup apple cider vinegar
1 tablespoon agave nectar
1 clove garlic, minced
3 tablespoon pork drippings (from the Bulgogi)


IMG_7687Mix all marinade ingredients well. Cut the pork belly into bite size pieces (about 2-inch long).

Combine the meat, onion, and scallions with the marinade and mix well. Marinate for at least an hour.
Heat a grill pan or a skillet over medium high heat and add the pork slices. Cook until the pork is cooked through and slightly caramelized, turning over once.

For the dipping sauce: Mix all together.

IMG_7685 IMG_7676*Who doesn’t love spicy pork with sweet and sour dipping sauce?! For me it just awakens different part of your palate and it just makes sense. I made my own dipping sauce that goes perfectly with the meat. enJOY!!!

Source: Rasa Malaysia