Korean Style Gochujang Pork Belly

Method

1. Preheat oven to 170C.

2. Slice belly into approximately 4 x 4 cm cubes (can be rough, doesn’t have to be perfect). Season with salt and pepper, plus a pinch of five spice.

3. Next, move onto making the broth. Taste the broth as you go during this process and make any adjustments for your personal taste - you want the broth to taste balanced and to your own preference before you add the pork.
   
   Add a little oil to your dutch oven on low heat on the stove, then gently fry the garlic until fragrant. Add the rest of the five spice and fry for another minute. Add gochujang, mix through, then after a minute add broth and cooking sake. 
   
   You’ll need just enough liquid to cover the pork when you put the pieces in. This step doesn’t have to be exact so just eyeball it for now - you can always add more liquid or take some out before you pop it in the oven.

4. Mix everything through. Making sure your broth isn’t too hot and is not boiling (let it cool down a bit first if so), gently stir through the miso paste. Finally, add the coriander.

5. Have a final taste of your broth, make any adjustments, then when you’re happy with it, add in the pork cubes with the skin facing up. Adjust the liquid if needed so that it just covers the meat.

6. Pop a lid on the dutch oven and bake for 2.5  hours, or until meat is tender. Then, bump your oven up to 200C. Remove the lid, ensuring the skin of the belly pieces is still facing upwards, and bake on high heat for another 30 - 40 mins to give it a bit of colour.

7. Garnish with spring onion and sesame seeds. Serve over rice, with a side of Asian greens.