Spicy Gochujang Pork Belly (or Neck Meat)

Ingrédients

• Onion 0.5ea
• Chili pepper 2ea
• Minced garlic 0.5tbsp
• Red chili powder 2tbsp
• Sugar 1tbsp
• Soy sauce 1tbsp
• oyster sauce 1tbsp
• Pork belly 600g
• green onion 0.5ea
• Garlic 4ea
• gochujang 3tbsp
• Cooking wine 2tbsp
• black pepper 1pinch
• Corn syrup 1tbsp
• Water 50ml

1. First, prepare the seasoning by mixing 50ml of water, 3 tablespoons of gochujang, 2 tablespoons of red chili powder, 1 tablespoon of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of sugar, 1 tablespoon of oyster sauce, 1 tablespoon of minced garlic, 1 tablespoon of corn syrup, and a pinch of pepper.
2. Grill about 500-600 grams of pork belly, and when it’s partially cooked and the fat starts to render, add onion, green onion, and whole garlic to the grill.
3. Once it’s nicely browned, pour in the Cheongyang chili peppers and the seasoning, and let it simmer.
4. Finish by sprinkling sesame seeds on top.