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
Sticky Korean Pork Belly
with jasmine rice & charred green beans
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Sticky Korean Pork Belly?
The preparation time for Sticky Korean Pork Belly with jasmine rice & charred green beans is between 20 and 40 minutes.
What is the total time required to make Sticky Korean Pork Belly with jasmine rice & charred green beans?
The total time required to make Sticky Korean Pork Belly with jasmine rice & charred green beans is between 35 and 55 minutes.
How many servings does Sticky Korean Pork Belly provide?
4 servings
What are the main ingredients in Sticky Korean Pork Belly?
Cashew Nuts, Cucumber, Fresh Coriander, Green Beans, Jasmine Rice, Kewpie Mayo, Mixed Sesame Seeds, Pork Belly Pieces, Radish, Sticky Sauce
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?
Cashew Nuts, Cucumber, Fresh Coriander, Green Beans, Jasmine Rice, Kewpie Mayo, Mixed Sesame Seeds, Pork Belly Pieces, Radish, Sticky Sauce
How many calories does Sticky Korean Pork Belly have?
1887 calories
How much fat content does Sticky Korean Pork Belly have?
grams
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