Spicy Pork Belly
Sweet, spicy, and just a little bit savage—this pork belly packs serious punch. Marinated in gochujang, garlic, and Cuca Salts for Pork, then grilled until caramelized and crispy. It’s smoky, sticky, and unapologetically bold. Perfect for spice lovers or anyone in need of a little heat therapy.
Ingredients
| 450 grams | pork belly, sliced |
| 2 tbsp | gochujang (Korean red chili paste) |
| 1 tbsp | soy sauce |
| 3 cloves | garlic, minced |
| 1 tbsp | olive oil |
| 1 tbsp | honey |
| 1 tsp | sesame seeds |
| 1 tbsp | Cuca Salts for Pork |
| Green onion, chopped (for garnish) | |
Method
- In a bowl, mix gochujang, soy sauce, garlic, olive oil, honey, and Cuca Salts for Pork.
- Marinate pork belly for 30 minutes.
- Grill or pan-fry until cooked through and edges are crispy.
- Garnish with sesame seeds and green onions. Serve with steamed rice to tame the heat—or don’t. Your call.
