Thick, Spicy Pork Teriyaki and Rice

Thick, Spicy Pork Teriyaki and Rice

I made this on a day that I had a craving for pork. The sweet and spicy combination of the pork belly and the gochujang paste really whets the appetite.

Ingredients: 2 servings

Pork belly (block)
●Soy sauce
2 tablespoons
2 tablespoons
1 tablespoon
1 tablespoon
1 clove
2 cups
Soft poached eggs


1. Cut the pork belly into strips about 1cm thick. Grate the garlic and mix into the ● ingredients.
2. Over medium heat, sauté the pork to brown both sides. Remove from heat and use a paper towel to soak up excess fat.
3. Add the ● ingredients and cook over low-medium heat until the sauce produces a glaze. Serve over rice, top with a poached egg, and it's done.
4. This is the gochujang I used. I bought it at a Korean supermarket. It's a 1kg jar. (I put it next to an A3 battery so you can get idea of the size!)

Story Behind this Recipe

Since I bought a large amount of gochujang, I've been making a ton of recipes with it.