Recipe: Braised Gochujang Pork Belly
Chef Mridul, who was born and raised in India, is excited to see how he can contribute to the Canadian prairies culinary scene. Excited to be working with Alberta Pork, we are looking forward to Chef Mridul showing off his culinary creativity with a Swine & Dine event in the Harvest Room at the Fairmont Hotel Macdonald later this year. Stay tuned for details, but until then, stay warm this winter with chef’s sweet and spicy Braised Gochujang Pork Belly.
Gochujang, or red chili paste, is a savory, sweet, and spicy fermented condiment that can easily be picked up at an Asian food market and may be available in your local grocery store. Not all grocery stores carry fresh Alberta pork belly, so visit your local butcher to source this affordable and flavourful cut of meat.
What you’ll need…
150g Alberta pork belly
1 carrot, roughly chopped
1 piece celery, roughly chopped
1 onion, roughly chopped
1 piece star anise
1 cinnamon stick
2 bay leafs
2 litres vegetable stock
3g brown sugar
5g Gochujang paste (available at Asian grocery stores)
150 Ml Water
optional garnish – chopped green onions, cilantro, and cashews
Place pork belly in a roasting pan and cover with all ingredients.
Braise at 320F for 1.5 hours until tender. Remove from pan and allow to cool on a flat tray with something heavy on top to keep pork belly flat while cooling.
Once cool cut pork belly in two inch strips.
Next, combine all the ingredients together in a pan. Bring it to boil and allow the sauce to reduce to half.
In a small pan sear pork belly over medium-high heat until skin is crispy. Add in Gochujang brown sugar sauce and a small amount of water.
Garnish with green onion, cilantro, and cashews.