Spicy and savory pork belly using Korean chili paste for a bold flavor profile.
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In a medium bowl, whisk together the gochujang, honey, soy sauce, wine, sesame oil, garlic, ginger, five-spice, and brown sugar until smooth.
Place the pork belly strips in a large resealable bag and pour in the marinade, ensuring all sides are well coated.
Refrigerate the pork for at least 4 hours, though overnight is preferred for the best flavor penetration.
Preheat your oven to 400°F (200°C) and line a baking sheet with foil, placing a wire rack on top.
Arrange the pork strips on the wire rack and roast for 20 minutes, reserving the leftover marinade from the bag.
Simmer the leftover marinade in a small saucepan over medium heat for 5 minutes until thickened into a glaze.
Brush the pork with the glaze and flip; roast for another 15-20 minutes until the edges are charred and the internal temperature reaches 160°F.
Let the meat rest for 10 minutes before slicing into thin pieces to serve.
