Korean-Style Spicy Pork Belly (No Soy) with Cabbage Slaw

Ingredients

• 450 g pork belly, cut into strips
• 4 cups cabbage, shredded
• 1 medium carrot, shredded
• 3 tbsp rice vinegar
• 1 medium lime
• 4 cloves garlic
• 1.5 tbsp ginger
• 2 tbsp gochujang (check label for soy-free)
• 1 tbsp honey(optional)
• 1 tbsp olive oil
• 0.5 tsp black pepper
• to taste salt(optional)

Instructions

1. 1

   Cabbage slaw: toss shredded cabbage and carrot with rice vinegar, lime juice, salt, and black pepper. Set aside to soften slightly.

2. 2

   Render pork: heat olive oil in a heavy skillet. Add pork belly and cook over medium-high until edges crisp and fat renders (12–15 minutes).

3. 3

   Aromatics: add minced garlic and ginger; cook 30–60 seconds.

4. 4

   Spice braise: stir in gochujang and honey (optional). Add 2–3 tbsp water and simmer 10–12 minutes until pork is tender and sauce clings.

5. 5

   Finish: taste and adjust with more lime or a pinch of salt.

6. 6

   Serve: spoon spicy pork over cabbage slaw.