Tag: gochujang

Recipe: Braised Gochujang Pork Belly

Posted on by Sharman


Can one ever have enough pork belly recipes? We don’t think so.

We are very excited to feature the Fairmont Hotel Macdonald‘s new Executive Chef Mridul Bhatt, who is showing off his passion for pork by sharing a recipe for 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.

Braised Gochujang Pork Belly
Recipe courtesy of Executive Chef Mridul Bhatt, Fairmont Hotel Macdonald

What you’ll need…

Executive Chef Mridul Bhatt, Fairmont Hotel Macdonald

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

Gochujang Sauce
3g brown sugar
5g Gochujang paste (available at Asian grocery stores)
150 Ml Water

optional garnish – chopped green onions, cilantro, and cashews

Directions:

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.

Recipe: Honey and Gochujang Pork Ribs

Posted on by Dan Clapson

Just because the long weekend is over, doesn’t mean that you can’t enjoy some food in the sun! Everyone loves some sticky, spicy and finger-licking ribs in the summertime. This simple recipe is full of Asian flavours and best enjoyed in a backyard on the patio with some good friends and cold beer!

What you’ll need…

Ribs:

1 rack of pork side ribs

1 yellow onion (quartered)

3 cloves garlic

2 TSP salt

2 TSP ground black pepper

water (enough to cover)

Sauce:

2 TSP sesame oil

1 TBSP gochujang

2 TBSP oyster sauce

1 TBSP honey

1 TBSP soy sauce

1 TBSP rice wine vinegar

1/2 cup water

1 TSP ground black pepper

Directions:

Starting with the ribs, place all ingredients in a slow cooker and cover with water. Cook on low until ribs are nice and tender, approximately 4 hours. Can be done a day in advance.

To make the sauce, heat the sesame oil in a medium pan on medium-high heat, stir in the gochujang and let cook for 2 minutes. Reduce to medium heat, add the next 6 ingredients to the pan, and stir until well incorporated.

Let the mixture continue to cook, stirring occasionally, until sauce begins to thicken, about 5 minutes. Remove from heat and let cool until you’re ready to brush on the ribs.

If you’re using the barbecue, cover the ribs with the Asian-inspired sauce and grill for 3 minutes on each side, reapplying sauce after flipping. If finishing the ribs in the oven, preheat to 400 degrees, place on a prepared baking sheet and brush liberally with sauce. Let bake, uncovered for 25 minutes and serve.

Serves 2-3

Total cook time…4 hours, 30 min