Spiced Korean-Style Braised Pork Belly with Gochujang Glaze

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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.

Tender pork belly slowly braised in a savory-sweet gochujang sauce, delivering a rich and spicy regional Korean flavor. This Korean-inspired pork recipe, ready in about 90 minutes, pairs pork belly, soy sauce, gochujang (Korean chili paste) 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: 20 min Cook: 70 min Serves 4 Korean cuisine 550 cal/serving

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Ingredients

2 lbs, skin removed, cut into 1-inch pieces pork belly
1/4 cup soy sauce
3 tbsp gochujang (Korean chili paste)
2 tbsp brown sugar
5 cloves, minced garlic cloves
1 tbsp fresh, minced ginger
2 cups water
1 tbsp sesame oil
2 stalks, sliced thinly green onions
1 tbsp toasted sesame seeds

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Instructions

Step 1: In a large heavy-bottom pot over medium heat, add 2 lbs pork belly pieces and sear for 5-7 minutes until lightly browned on all sides.
Step 2: Stir in 1/4 cup soy sauce, 3 tbsp gochujang, 2 tbsp brown sugar, 5 minced garlic cloves, and 1 tbsp minced fresh ginger. Cook for 2 minutes until fragrant and sauce thickens slightly.
Step 3: Pour in 2 cups water, bring to a boil, then reduce heat to low and cover partially. Simmer gently for 1 hour, stirring occasionally, until pork is tender and sauce is thickened.
Step 4: Remove lid and increase heat to medium-high, cooking for 5 more minutes to reduce sauce to a sticky glaze coating the pork.
Step 5: Turn off heat and drizzle 1 tbsp sesame oil over the pork. Garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving with steamed rice.