Ingredients
4
4 servings
- •3 ½ cups pork belly, cubed
- •1 large onion, sliced
- •1 green bell pepper, chopped
- •6 cloves garlic, minced
- •1 carrot, sliced
- •3 slices green onion, for garnish
- •4 tablespoons soy sauce
- •1 lemon, squeezed and zested
- •2 tablespoons Ssamjang Korean paste
- •1 teaspoon dark soy sauce
- •1 cup potato starch
- •2 cups flour
- •1 teaspoon cayenne
- •1 teaspoon paprika
- •2 teaspoons onion powder
- •1 teaspoon garlic powder
- •1 teaspoon white pepper
- •1 teaspoon salt
- •2 tablespoons brown sugar
Instructions
- In a bowl, mix together flour, potato starch, and seasonings (paprika, onion powder, garlic powder, cayenne, and white pepper). Add in pork belly cubes and stir to coat.
- Heat vegetable oil in a wok and, on medium heat, deep fry pork belly cubes until brown and crispy. Remove and set aside.
- Remove oil from wok and in the same pan, add minced garlic , Ssamjang, soy sauce, dark soy, lemon juice, and lemon zest. Add brown sugar and reduce sauce (evaporate water) for 2 minutes on medium-high heat.
- Add pork belly to pan and toss to coat pork with sauce. Stir for 2 minutes and add sliced onions, cooking for 2 minutes to slightly soften the onions.
- Then, add bell pepper and carrots and combine, allowing sauce to marinate pork and vegetables thoroughly.
- Plate pork belly and top with green onions and a spritz of lemon juice.
- Serve warm.
Nutritional Facts
Per 4 servings
- Calories: 1350
- Carbohydrate: 115g
- Fat: 85g
- Fiber: 8g
- Protein: 28g
- Sugar: 12g
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