2 tablespoons gochugaru (Korean red pepper flakes)
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon rice vinegar
1 teaspoon black pepper
2 green onions, chopped (for garnish)
Sesame seeds (for garnish)
Instructions
Preheat your oven to 300°F (150°C).
In a large bowl, combine soy sauce, brown sugar, gochugaru, sesame oil, minced garlic, minced ginger, rice vinegar, and black pepper. Mix well to create a marinade.
Place the pork belly in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork belly, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Remove the pork belly from the marinade and place it on a baking sheet lined with foil. Reserve the marinade for later use.
Roast the pork belly in the preheated oven for 2 to 2.5 hours, or until the meat is tender and the skin is crispy. Baste the pork belly with the reserved marinade every 30 minutes.
Once cooked, remove the pork belly from the oven and let it rest for 10 minutes before slicing.
Serve the sliced pork belly garnished with chopped green onions and sesame seeds.
Notes
For a spicier kick, add more gochugaru or a splash of sriracha to the marinade.
Serve with steamed rice and pickled vegetables for a complete meal.