Braised Gochujang Pork Belly Rice Bowl

• Meanwhile, thinly slice cucumber into rounds.
• In a medium bowl, combine the vinegar and a good 
pinch of sugar and salt. Add cucumber to pickling 
liquid. Add enough water to just cover cucumber. 
Set aside.
• Thinly slice spring onion and brown onion.
• Grate carrot.
• Using a paper towel, pat slow-cooked pork belly 
and wipe off any excess fat until dry. Cut pork into 
2cm chunks.
• In a small bowl, combine oyster sauce,  
gochujang, a splash of water and sesame oil  
blend (see ingredients). 

• In a large frying pan, cook pork belly (no need  
for oil) over high heat, tossing, until golden,  
8-10 minutes.
TIP: Start the pork belly in a cold frying pan to help the 
fat melt without burning. 

• While pork is cooking, in a second large frying pan, 
heat a drizzle of olive oil over medium-high heat.
• Cook onion and carrot, tossing, until tender,  
4-5 minutes.
• Add shredded wombok, soy sauce mix and 
remaining garlic paste. Cook until wilted and 
fragrant, 1-2 minutes.
• Transfer to a serving bowl and cover to keep warm. 

• Drain oil from the pan with pork and reduce heat to 
medium.
• Add gochujang mixture, tossing to coat, 1 minute.