Spicy Pork Belly Cheesesteak Food

SPICY KOREAN PORK BELLY

Steps:

• Take the cubes of pork belly and place in a pot. Cover completely with cold water.
• Cover and bring to boil. After reaching full boil, remove cover and boil for 5 minutes.
• Remove from stove and drain, rinsing immediately with cold water. Set aside to drain and cool completely
• While the pork is boiling, assemble the sauce ingredients (gochujang through garlic).
• Finely mince garlic. Add all sauce ingredients (gochujang, gochugaru, agave/sugar, mirin, soy sauce, and garlic) together and stir until combined.
• After pork has cooled enough to handle, slice each cube vertically (from fat side through to lean) into 1/4 inch slices. If there is pink remaining that is OK! We will be cooking again.
• Place a wok or pan over medium high heat. Once hot, add 2 Tbsp oil and wait until shimmering hot. Add the pork and cook until meat is just cooked through and no pink remains.
• Add the sauce and stir to combine with meat. Cook 2 more minutes.
• Remove from heat and add green onions.
• Serve with rice and kimchi.

SPICY KOREAN PORK BELLY (JEYUK BOKKEUM)

Steps:

• Marinade: The day before cooking, slice pork belly into bite-size pieces: 2-inch squares, ¼-inch thin. (Note: Cut the pieces thinner than shown in the video.) Set aside. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Place in a mixing bowl along with the pork, sugar, sesame oil, soy sauce, sake, mirin, and gochujang. Mix the ingredients together and set aside.
• Peel and trim the onion, then slice in half. Cut each half into thin half-moon slices. Place the sliced onions on top of the pork mixture, but do not mix. Cover the bowl with plastic and marinate overnight in the refrigerator.
• Garnish: Prior to cooking, trim and discard scallion roots. Fill a bowl with water. Line up scallions in a flat, even layer and use a sharp knife to cut them thinly, employing a slicing motion, not a chopping motion. (Slicing with minimal pressure will keep the scallions bright and vibrant.) Place sliced scallions in water and move around to remove impurities. Drain in a colander, then wrap in a clean towel and squeeze out remaining liquid. Spread scallions on a paper towel-lined plate to further dry while cooking the pork.
• Pork: Remove marinated pork from refrigerator and mix in the onions. Heat a nonstick skillet over medium-high heat, 1 minute. Add ½ tablespoon oil and continue heating, 30 seconds. Add some of the pork and onion mixture in an even layer, making sure not to overcrowd the pan. Lower heat to medium and let the pork cook undisturbed until caramelized on one side, shaking the pan occasionally, 4-5 minutes. Flip meat over and cook the other side, 3-4 more minutes. Remove to a plate and repeat with remaining pork in batches. Garnish with scallions and serve with white rice.

SPICY AIR FRYER PORK BELLY WITH KABOCHA SQUASH

Steps:

• Preheat a 6-quart air fryer to 375 degrees F.
• For the gochujang sauce: Stir together the jarred gochujang, sesame oil, mirin, soy sauce, sugar and garlic in a small bowl; set aside.
• For the pork belly and squash: Spray the kabocha squash with cooking spray and season with 1/4 teaspoon salt. Set aside.
• Season the pork belly with 1/2 teaspoon salt and pepper. Place the pork belly in the basket of a 6-quart air fryer, then spray it lightly with cooking spray. Air fry until the pork belly browns and crisps on top and around the edges, about 25 minutes. Flip the pork belly over with cooking tongs and then arrange the kabocha squash around the perimeter. Cook until the pork belly is crisp all over and the squash is tender and charred, about 20 minutes. Brush the pork belly with the gochujang sauce, letting any excess run off. Cook until the sauce is slightly sticky and charred, 3 to 4 minutes more.
• Remove the pork belly onto a plate and let rest for 10 minutes (the squash can keep warm in the air fryer). Cut into 1/4- to 1/2-inch-thick slices and brush with more sauce, if desired. Sprinkle the scallion and sesame seeds over the pork belly and serve with the squash, rice and remaining sauce.

JAPANESE-STYLE CHASU PORK BELLY FOR SPICY MISO RAMEN

Steps:

• Mix together the sake, water, soy sauce, sugar, green onions and ginger in a large pot.
• Halve or quarter the pork belly into large, manageable pieces.
• Transfer the pork belly pieces to the pot. Bring to just under a boil, but do not boil. Reduce the heat to a simmer poach slowly on the stove (alternatively, you can use an oven at 300 degrees F) until tender, about 2 hours 30 minutes.
• Check for tenderness by piercing the middle of each piece. When tender, allow to cool in the liquid for 2 hours off the heat, then transfer to the refrigerator to completely rest overnight in the liquid.
• The next day, remove the pork belly from the liquid and cut into 1/2-inch-thick slices. Warm the pork belly with a bit of sauce and serve as a topping for Spicy Miso Ramen with the various garnishes. Serve 2 slices per person.