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 August 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 Korean gochujang. 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 Details

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

Active 60 mins
Total 2 hrs
Serves 4 to 6 servings

Ingredients

  • 2 tablespoons gochujang (see note)

  • 2 tablespoons honey

  • 2 teaspoons sake

  • 2 teaspoons soy sauce

  • 1 teaspoon vegetable, canola, or peanut oil

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

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

  • 1/2 pint cherry tomatoes

  • 1 red 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, clean and oil the 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)
271Calories
16gFat
14gCarbs
17gProtein
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories271
% Daily Value*
Total Fat 16g21%
Saturated Fat 6g28%
Cholesterol 60mg20%
Sodium 465mg20%
Total Carbohydrate 14g5%
Dietary Fiber 1g3%
Total Sugars 11g
Protein 17g
Vitamin C 47mg235%
Calcium 44mg3%
Iron 1mg6%
Potassium 342mg7%
*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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