Grilled Pork Belly Kebabs With Sweet-and-Spicy Gochujang Marinade Recipe

By
Shao Z.
Shao Zhi Zhong is a contributing writer at Serious Eats.
Shao Z.
Shao Zhi Zhong is a Chinese-born and Philadelphia-raised food writer and recipe developer who specializes in Chinese home cooking. She's also a web designer.
Learn about Serious Eats' Editorial Process
Updated Aug. 29, 2018
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Korean gochujang (chili paste) is the secret ingredient in these kebabs. Shao Z.

Why It Works

  • Gochujang adds not only heat but also plenty of rich, savory flavor and a touch of sweetness.
  • Soy sauce and sake round out the marinade, adding complexity.

Sriracha may be the king of Asian chili sauces, but when I cook, I'm much more likely to reach for a fuller-flavored condiment, like Koreangochujang. Here, I use it in a sweet-savory marinade for pork belly kebabs, cooked on the grill until moist and tender inside and perfectly browned outside.

Recipe Facts

4

(2)

Active:60 mins
Total:2 hrs
Serves:4 to 6 servings

Rate & Comment

华体会应用下载

  • 2tablespoonsgochujang(see note)

  • 2tablespoonshoney

  • 2teaspoonssake

  • 2teaspoonssoy sauce

  • 1teaspoonvegetable, canola, orpeanut oil

  • 1 1/4poundsboneless, skinless pork belly, cut into 1-inch cubes

  • 1smallzucchini, cut in half lengthwise, then crosswise into 1-inch-thick half-moons

  • 1/2pintcherry tomatoes

  • 1red bell pepper, stemmed, seeded, and cut into 1-inch pieces

Directions

  1. In a small bowl, mix together gochujang, honey, sake, soy sauce, and oil. Reserve 2 tablespoons of marinade in refrigerator. In a large bowl, toss pork with remaining marinade until thoroughly coated and refrigerate for at least 1 hour and up to overnight.

  2. When ready to grill, slide pork onto bamboo skewers, alternating with pieces of zucchini, cherry tomatoes, and bell pepper.

  3. Prepare your grill.Light one chimney full of charcoal.When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes.

  4. When your grill is hot,cleanandoilthe grilling grate.

  5. Place skewers near the middle of the grill (where heat should be moderate). Cook, turning the skewers and basting with the reserved marinade every few minutes, until pork is cooked through, tender within, and browned on the outside, about 13 minutes. Serve right away.

Special equipment

grill, bamboo skewers (soaked in water for 30 minutes before using)

Notes

Gochujang, a Korean fermented chili paste, is available at Asian markets and well-stocked food stores.

This Recipe Appears In

Nutrition Facts(per serving)
271 Calories
16g Fat
14g Carbs
17g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 271
% Daily Value*
Total Fat16g 21%
Saturated Fat 6g 28%
Cholesterol60mg 20%
Sodium465mg 20%
Total Carbohydrate14g 5%
Dietary Fiber 1g 3%
Total Sugars 11g
Protein17g
Vitamin C 47mg 235%
Calcium 44mg 3%
Iron 1mg 6%
Potassium 342mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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