What are the main ingredients in Sticky Korean Pork Belly?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Sticky Korean Pork Belly?

Calories: 1887, Carbs: 100 grams, Fat: grams, Protein: 30.6 grams, Sugar: 20.7 grams, Salt: 918 grams

How do I prepare Sticky Korean Pork Belly?

ALL DONE!: Dish up a bowl of jasmine rice. Top with the charred green beans and the sticky pork belly. Spoon over any remaining sauce from the pan. Serve the radish & cucumber salad alongside. Drizzle over the loosened mayo. Sprinkle over the remaining sesame seeds and coriander and the toasted cashews. Yummy, Chef! PORK BELLY: Return the pan to medium-high heat. Pat the pork belly chunks dry with paper towel and lightly season. When the pan is hot, sear the pork chunks until browned and cooked through (the pork will render its own fat), 3-5 minutes per side. Remove from the heat, drain any excess oil, and toss through the sticky sauce and ½ the toasted sesame seeds. PEPPERY SALAD: Place the cucumber and radish into a bowl and toss with ½ the chopped coriander, a drizzle of olive oil and seasoning. Set aside. Loosen the mayo with water in 5ml increments until drizzling consistency. Set aside. BEAN THERE: Return the pan to medium-high heat with a drizzle of oil. When hot, add the rinsed green beans and fry until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover. SEEDS & NUTS: Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with the chopped cashews. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside separately from the sesame seeds. READY THE RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

What should be prepared from my kitchen to make Sticky Korean Pork Belly?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Sticky Korean Pork Belly

A lick-your-fork-clean sticky sauce, featuring spicy gochujang & Mrs Balls Chutney, coats browned pork dotted with sesame seeds. Served with fluffy jasmine rice, delicious green beans, a radish, coriander & cucumber salad and drizzles of Kewpie mayo.

Sticky Korean Pork Belly

with jasmine rice & charred green beans

Hands on Time: 20 - 40 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Cashew Nuts
Cucumber
Fresh Coriander
Green Beans
Jasmine Rice
Kewpie Mayo
Mixed Sesame Seeds
Pork Belly Pieces
Radish
Sticky Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

READY THE RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SEEDS & NUTS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with the chopped cashews. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside separately from the sesame seeds.
BEAN THERE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the rinsed green beans and fry until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover.
PEPPERY SALAD
Place the cucumber and radish into a bowl and toss with ½ the chopped coriander, a drizzle of olive oil and seasoning. Set aside. Loosen the mayo with water in 5ml increments until drizzling consistency. Set aside.
PORK BELLY
Return the pan to medium-high heat. Pat the pork belly chunks dry with paper towel and lightly season. When the pan is hot, sear the pork chunks until browned and cooked through (the pork will render its own fat), 3-5 minutes per side. Remove from the heat, drain any excess oil, and toss through the sticky sauce and ½ the toasted sesame seeds.
ALL DONE!
Dish up a bowl of jasmine rice. Top with the charred green beans and the sticky pork belly. Spoon over any remaining sauce from the pan. Serve the radish & cucumber salad alongside. Drizzle over the loosened mayo. Sprinkle over the remaining sesame seeds and coriander and the toasted cashews. Yummy, Chef!

Jasmine Rice - 100ml
Mixed Sesame Seeds - 5ml
Cashew Nuts - 10g
Green Beans - 80g
Cucumber - 50g
Radish - 20g
Fresh Coriander - 3g
Kewpie Mayo - 40ml
Pork Belly Pieces - 200g
Sticky Sauce - 50ml

Download the Recipe

Serves 2

READY THE RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SEEDS & NUTS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with the chopped cashews. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside separately from the sesame seeds.
BEAN THERE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the rinsed green beans and fry until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
PEPPERY SALAD
Place the cucumber and radish into a bowl and toss with ½ the chopped coriander, a drizzle of olive oil and seasoning. Set aside. Loosen the mayo with water in 5ml increments until drizzling consistency. Set aside.
PORK BELLY
Return the pan to medium-high heat. Pat the pork belly chunks dry with paper towel and lightly season. When the pan is hot, sear the pork chunks until browned and cooked through (the pork will render its own fat), 3-5 minutes per side. Remove from the heat, drain any excess oil, and toss through the sticky sauce and ½ the toasted sesame seeds.
ALL DONE!
Dish up a bowl of jasmine rice. Top with the charred green beans and the sticky pork belly. Spoon over any remaining sauce from the pan. Serve the radish & cucumber salad alongside. Drizzle over the loosened mayo. Sprinkle over the remaining sesame seeds and coriander and the toasted cashews. Yummy, Chef!

Jasmine Rice - 200ml
MIxed Sesame Seeds - 10ml
Cashew Nuts - 20g
Green Beans - 160g
Cucumber - 100g
Radish - 40g
Fresh Coriander - 5g
Kewpie Mayo - 80ml
Pork Belly Pieces - 400g
Sticky Sauce - 100ml

Download the Recipe

Serves 3

READY THE RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SEEDS & NUTS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with the chopped cashews. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside separately from the sesame seeds.
BEAN THERE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the rinsed green beans and fry until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
PEPPERY SALAD
Place the cucumber and radish into a bowl and toss with ½ the chopped coriander, a drizzle of olive oil and seasoning. Set aside. Loosen the mayo with water in 5ml increments until drizzling consistency. Set aside.
PORK BELLY
Return the pan to medium-high heat. Pat the pork belly chunks dry with paper towel and lightly season. When the pan is hot, sear the pork chunks until browned and cooked through (the pork will render its own fat), 3-5 minutes per side. Remove from the heat, drain any excess oil, and toss through the sticky sauce and ½ the toasted sesame seeds.
ALL DONE!
Dish up a bowl of jasmine rice. Top with the charred green beans and the sticky pork belly. Spoon over any remaining sauce from the pan. Serve the radish & cucumber salad alongside. Drizzle over the loosened mayo. Sprinkle over the remaining sesame seeds and coriander and the toasted cashews. Yummy, Chef!

Jasmine Rice - 300ml
Mixed Sesame Seeds - 15ml
Cashew Nuts - 30g
Green Beans - 240g
Cucumber - 150g
Radish - 60g
Fresh Coriander - 8g
Kewpie Mayo - 125ml
Pork Belly Pieces - 600g
Sticky Sauce - 150ml

Download the Recipe

Serves 4

READY THE RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SEEDS & NUTS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with the chopped cashews. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside separately from the sesame seeds.
BEAN THERE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the rinsed green beans and fry until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and cover.
PEPPERY SALAD
Place the cucumber and radish into a bowl and toss with ½ the chopped coriander, a drizzle of olive oil and seasoning. Set aside. Loosen the mayo with water in 5ml increments until drizzling consistency. Set aside.
PORK BELLY
Return the pan to medium-high heat. Pat the pork belly chunks dry with paper towel and lightly season. When the pan is hot, sear the pork chunks until browned and cooked through (the pork will render its own fat), 3-5 minutes per side. Remove from the heat, drain any excess oil, and toss through the sticky sauce and ½ the toasted sesame seeds.
ALL DONE!
Dish up a bowl of jasmine rice. Top with the charred green beans and the sticky pork belly. Spoon over any remaining sauce from the pan. Serve the radish & cucumber salad alongside. Drizzle over the loosened mayo. Sprinkle over the remaining sesame seeds and coriander and the toasted cashews. Yummy, Chef!