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Serves
US | Metric
Ingredients
Korean Burnt Ends
  • 500 g Pork Belly sliced into strips
  • 1 tbsp Light brown sugar
  • 2 tsps Gochugaru or chilli flakes
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Onion granules
  • 1 tsp Garlic granules
  • 4 tbsps Hot honey
  • 1 tbsp Gochujang
  • 2 tsps Garlic paste
  • 2 tsps Ginger paste
  • 1 tbsp Soy sauce
  • 1 tsp Sesame oil
The rest
  • Rice for 4
  • 5 spring onions diced
  • 2 Green chillies sliced
  • 4 fried eggs
  • Sesame seeds for garnish
  • Chilli oil for egg garnish
Sticky Korean Pork Belly Burnt Ends Sticky Korean Pork Belly Burnt Ends
Sticky Korean Pork Belly Burnt Ends

Super sweet, spicy and sticky pork belly! Need I say anything else?

Prep 30 minutes
Total 45 minutes

Take the sliced pork belly and toss in 1 tbsp of the hot honey. Then mix the dry ingredients to form a rub and coat the pork belly in this. Heat an oven to 180℃ and on a baking tray place the pork. Cook this for 25 mins until the edges start to char.


For the glaze, simply combine the remaining ingredients, stir and pour over the pork. Cook for a further 5 to 10 minutes.


Serve next to boiled rice topped with a fried egg and a drizzle of chilli oil. Spring onions and green chillies for health.

Sticky Korean Pork Belly Burnt Ends Sticky Korean Pork Belly Burnt Ends
Sticky Korean Pork Belly Burnt Ends

Super sweet, spicy and sticky pork belly! Need I say anything else?

favorite
print
like
Prep 30 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
Korean Burnt Ends
  • 500 g Pork Belly sliced into strips
  • 1 tbsp Light brown sugar
  • 2 tsps Gochugaru or chilli flakes
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Onion granules
  • 1 tsp Garlic granules
  • 4 tbsps Hot honey
  • 1 tbsp Gochujang
  • 2 tsps Garlic paste
  • 2 tsps Ginger paste
  • 1 tbsp Soy sauce
  • 1 tsp Sesame oil
The rest
  • Rice for 4
  • 5 spring onions diced
  • 2 Green chillies sliced
  • 4 fried eggs
  • Sesame seeds for garnish
  • Chilli oil for egg garnish

Take the sliced pork belly and toss in 1 tbsp of the hot honey. Then mix the dry ingredients to form a rub and coat the pork belly in this. Heat an oven to 180℃ and on a baking tray place the pork. Cook this for 25 mins until the edges start to char.


For the glaze, simply combine the remaining ingredients, stir and pour over the pork. Cook for a further 5 to 10 minutes.


Serve next to boiled rice topped with a fried egg and a drizzle of chilli oil. Spring onions and green chillies for health.