Spicy Korean Gochujang Pork Belly Skewers with Quick Pickled Cucumber

Spicy Korean Gochujang Pork Belly Skewers with Quick Pickled Cucumber ingredients

• 1.5 lbs pork belly
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 1 tbsp fresh ginger
• 3 cloves garlic
• 1 tbsp rice vinegar
• 1 large cucumber
• 0.5 cup water
• 0.5 cup rice vinegar
• 1 tbsp sugar
• 0.5 tsp salt
• 12 wooden skewers
• 1 tsp toasted sesame seeds

How to make Spicy Korean Gochujang Pork Belly Skewers with Quick Pickled Cucumber

1. Prepare the pork belly: Slice the 1.5 lbs of pork belly into uniform 1-inch thick, bite-sized pieces. Aim for similar sizes to ensure even cooking.
2. Make the gochujang marinade: In a medium bowl, whisk together 3 tablespoons of gochujang, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of brown sugar, 1 tablespoon of freshly grated ginger, 3 cloves of minced garlic, and 1 tablespoon of rice vinegar until well combined.
3. Marinate the pork: Add the sliced pork belly to the prepared marinade. Toss thoroughly to coat every piece. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, allowing the flavors to meld.
4. Prepare the quick pickle brine: While the pork marinates, combine 1/2 cup of water, 1/2 cup of rice vinegar, 1 tablespoon of sugar, and 1/2 teaspoon of salt in a separate small bowl. Stir until the sugar and salt are completely dissolved.
5. Slice the cucumber: Using a mandoline or a sharp knife, thinly slice the large cucumber into uniform rounds or half-moons. Add the sliced cucumber directly to the quick pickle brine and let it sit while you prepare and cook the pork.
6. Thread the skewers: If using wooden skewers, soak the 12 skewers in water for at least 15 minutes prior to threading to prevent them from burning on the grill. Thread the marinated pork belly pieces onto the soaked skewers, typically 3-4 pieces per skewer, ensuring they are not packed too tightly.
7. Preheat grill or skillet: Heat an outdoor grill to medium-high heat (about 400°F / 200°C) or a large cast-iron skillet over medium-high heat until hot. Lightly oil the grill grates or pan surface with a high-smoke point oil to prevent sticking.
8. Cook the skewers: Place the pork belly skewers on the hot grill or in the skillet. Cook for 3-4 minutes per side, turning frequently and basting with any remaining marinade, until the pork is deeply caramelized, slightly charred, and cooked through.
9. Check for doneness: The pork belly should be tender and have a slightly crispy exterior. Ensure the pork has reached an internal temperature of 145°F (63°C) for safety.
10. Rest and drain: Remove the cooked skewers from the heat and let them rest for 2-3 minutes. While the pork rests, thoroughly drain the quick pickled cucumbers, discarding the brine.
11. Serve the dish: Arrange the hot pork belly skewers on a serving platter. Garnish with 1 teaspoon of toasted sesame seeds. Serve immediately with the crisp quick pickled cucumbers on the side.

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