Korean-Inspired Spicy Braised Pork Belly with Gochujang Glaze

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Rich pork belly slowly braised in a spicy-sweet gochujang sauce, delivering melt-in-your-mouth texture and bold Korean flavors. This Korean-inspired pork recipe, ready in about 135 minutes, pairs pork belly, vegetable oil, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 120 min Serves 4 Korean cuisine 550 cal/serving

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Ingredients

2 lbs, skin scored pork belly
2 tbsp vegetable oil
1 tbsp, sliced ginger
5, smashed garlic cloves
3 tbsp gochujang (Korean chili paste)
1/4 cup soy sauce
2 tbsp brown sugar
2 tbsp rice vinegar
1 cup water
3 stalks, thinly sliced green onions
1 tbsp toasted sesame seeds

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs pork belly with skin scored and sear for 5 minutes per side until golden brown and crispy; remove and set aside.
Step 2: In the same pot, add 1 tbsp sliced ginger and 5 smashed garlic cloves, sauté for 1 minute until fragrant.
Step 3: Stir in 3 tbsp gochujang, 1/4 cup soy sauce, 2 tbsp brown sugar, and 2 tbsp rice vinegar. Cook the sauce for 2 minutes, stirring constantly until it thickens slightly.
Step 4: Return pork belly to the pot, pour in 1 cup water, and bring to a simmer.
Step 5: Cover and reduce heat to low, braising the pork belly for 2 hours until tender and the sauce has thickened and glazed the meat.
Step 6: Slice the pork belly and serve garnished with 3 thinly sliced green onions and 1 tbsp toasted sesame seeds.