Spicy Gochujang Pork Belly Stir-Fry (One Pot)

1.In a medium bowl, toss the sliced pork belly with 1 tablespoon soy sauce, 1 teaspoon sesame oil, and black pepper. Set aside while preparing the sauce.

2.In a separate small bowl, whisk together all ingredients for the Gochujang Sauce: gochujang, 2 tablespoons soy sauce, honey/sugar, rice vinegar, minced garlic, ginger, and water/broth. Mix until smooth and set aside.

3.Heat a large skillet or wok (one pot method) over medium-high heat. Add the neutral cooking oil. Once shimmering, add the marinated pork belly slices in a single layer if possible, working in batches if necessary to avoid overcrowding.

4.Pan-sear the pork belly for 3-4 minutes per side until nicely browned and rendered slightly crisp. Remove the pork from the skillet and set aside, leaving about 1 tablespoon of rendered fat in the pan (drain excess if necessary).

5.Add the sliced onion and the white parts of the scallions to the hot skillet. Stir-fry for 2 minutes until they begin to soften.

6.Add the red bell pepper and broccoli florets. Continue to stir-fry for 3-4 minutes until the vegetables are crisp-tender.

7.Return the seared pork belly to the skillet with the vegetables. Pour the prepared Gochujang Sauce over everything.

8.Toss continuously for 1-2 minutes until the sauce thickens slightly, coats all the pork and vegetables evenly, and becomes glossy. Ensure the sauce is bubbling and heated through.

9.Remove from heat immediately. Stir in the green parts of the sliced scallions.

10.Serve hot, garnished with toasted sesame seeds and extra scallion greens. This dish is excellent served over steamed white rice.