Korean · Lunch
Spicy Pork Belly Salad
Pan-seared pork belly slices topped with a gochujang-vinegar dressing over napa cabbage, cucumber, and scallion. Sesame oil, garlic, and gochugaru bring heat and depth, with toasted sesame seeds finishing the plate. A Korean-style salad balancing crisp warm pork against cool vegetables with sweet-spicy flavours.
$7
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
612Calories
24.8gProtein
49.2gFat
18.4gCarbs
10.8gSugar
3.1gFiber
1180mgSodium
132mgChol
18.9gSat Fat
610mgPotassium
95mgCalcium
2.3mgIron
0.9mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
low-carb
sweet-heat
thirty-min-meals
hidden-gems
Instructions
1
Prep
Slice pork belly into thin strips. Mince garlic. Shred napa cabbage and slice cucumber and scallion into a bowl.
2
Whisk
Combine gochujang, gochugaru, rice vinegar, honey, soy sauce, and half the garlic in a bowl until smooth.
3
Sear
Heat vegetable oil in a skillet over medium-high heat. Sear pork strips for 4-5 minutes per side until edges crisp and golden, then toss with remaining garlic and sesame oil for 30 seconds until glossy.
4
Rest
Transfer pork to a plate and rest for 10 minutes to set the juices and crisp edges.
5
Plate
Toss vegetables with half the dressing, mound on a plate, top with pork, drizzle remaining dressing, and scatter sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork belly
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp gochugaru
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp honey
- 2 tsp2 tsp soy sauce
- 3 cups200g napa cabbage
- 2/3 cup80g cucumber
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp vegetable oil
