Gochujang Glazed Lemongrass Pork Belly with Sticky Rice

Instructions

1. 1

   Prepare the pork belly: Trim excess fat if desired, and cut the pork belly into 2-inch cubes. (10 minutes)

   ~10 min
2. 2

   Prepare aromatics: Bruise the lemongrass stalks and cut them into 2-inch pieces. Mince the garlic and ginger. (5 minutes)

   ~5 min
3. 3

   Braise the pork belly: In a large pot, combine the pork belly, lemongrass, garlic, ginger, soy sauce, mirin, brown sugar, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 120 minutes, or until the pork belly is very tender. (120 minutes)

   ~120 min
4. 4

   Prepare sticky rice: Rinse the sticky rice until the water runs clear. Cook according to rice cooker instructions or steam for about 20-25 minutes. (25 minutes)

   ~25 min
5. 5

   Make the gochujang glaze: Remove the pork belly from the braising liquid and set aside. Strain the braising liquid into a large skillet, discarding solids. Add the gochujang and sesame oil to the skillet. Bring to a simmer over medium heat and cook, stirring occasionally, until the sauce thickens into a glaze, about 8-10 minutes. (10 minutes)

   ~10 min
6. 6

   Glaze the pork belly: Add the braised pork belly back into the skillet with the glaze. Toss to coat evenly. Cook for another 2-3 minutes to allow the glaze to adhere. (3 minutes)

   ~3 min
7. 7

   Serve: Divide the sticky rice among serving bowls. Top with the gochujang glazed pork belly. Garnish with chopped scallions. (2 minutes)

   ~2 min