Spicy marinated  pork belly strips, Korean style. Once the pork is marinated, all you  need is a pan and less than 10 minutes to get dinner ready.

Ingredients:

Marinade:

• Pork Belly

• Gochujang paste • Sesame oil • Rice vinegar • Soy sauce • Granulated sugar • Fresh ginger grated • Fresh garlic grated

Marinade:

Mix Gochujang paste, oil, vinegar, grated ginger, and grated garlic, soy sauce, and sugar in a medium bowl.

Marinate meat:

Remove the skin. Slice the meat ¾ inch (2 cm) thick. Cut the slices into strips about as thick as your finger. Place in the bowl containing the marinade.

Marinate meat:

Combine well until the meat pieces are coated with the sauce. Cover and refrigerate for 4 hours or up to 12.

Cook:

Remove the meat from the fridge about 20 minutes before cooking if you have the time. Heat a large nonstick pan or cast-iron skillet on high heat.

Cook:

Place the meat in the pan and arrange the pieces in a single layer. Cook, flip the pieces and reduce the heat to medium.

Cook:

Cook until cooked through. If the meat starts to get  too dark, reduce the heat and move the pieces in the pan.

Cook:

Remove with a slotted spoon leaving as much of the rendered fat behind. Serve immediately.

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