Spicy Korean-Inspired Braised Pork Belly with Gochujang Sauce

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

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 drafted and published.

Rich pork belly slowly braised in a spicy-sweet gochujang and soy sauce mixture until melt-in-your-mouth tender, perfect over steamed rice. This Korean-inspired pork recipe, ready in about 145 minutes, pairs pork belly, gochujang (Korean chili paste), soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 calories and feeds 6, 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: 130 min Serves 6 Korean cuisine 560 cal/serving

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Ingredients

2 pounds, cut into 2-inch cubes pork belly
3 tbsp gochujang (Korean chili paste)
1/4 cup soy sauce
2 tbsp brown sugar
4, minced garlic cloves
1 tbsp, grated ginger
2 cups water
3, sliced green onions
1 tbsp sesame oil
1 tbsp toasted sesame seeds

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Instructions

Step 1: Heat a large heavy-bottomed pot over medium-high heat and add 1 tbsp sesame oil. Add 2 pounds cubed pork belly and sear for 5-7 minutes until browned on all sides.
Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
Step 3: Add 3 tbsp gochujang, 1/4 cup soy sauce, 2 tbsp brown sugar, and 2 cups water to the pot. Stir to combine and bring to a simmer.
Step 4: Reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until pork is fork-tender and sauce thickens slightly.
Step 5: Remove lid, increase heat to medium, and cook uncovered for 10 minutes, stirring occasionally to thicken the sauce.
Step 6: Garnish with 3 sliced green onions and 1 tbsp toasted sesame seeds before serving over steamed rice.