Crispy Pork Belly with Baby Bok Choy and Gochujang Sauce

Succulent and juicy, this oven-roasted pork belly is paired with simple sautéed bok choy and a sweet and spicy sesame sauce that’s sinfully delicious.

Crispy Pork Belly

Preheat oven to 400°F (200°C).

In small bowl, stir together fennel seeds, salt and pepper.

Pat pork belly dry with paper towel if needed. Using sharp knife, make several parallel cuts across skin of pork belly about ½ inch (1 cm) apart (cut through skin and fat but not meat). Brush with oil and rub all over with fennel mixture.

Transfer pork belly to Dutch Oven, skin side up. Cover and bake for 90 minutes or until meat is very tender and falling apart. Increase oven to 450°F (230°C). Bake, uncovered, for 30 minutes. Turn on broiler. Bake, uncovered, for 2 to 3 minutes or until skin is crispy. Let rest for 10 minutes before slicing.

Baby Bok Choy

In Braiser set over medium heat, heat oil. Cook garlic, stirring frequently, for 30 to 60 seconds or until fragrant. Add bok choy and salt. Cook, stirring frequently, for 2 to 3 minutes or until starting to soften. Add 2 tbsp (30 mL) water. Cover and cook for 2 to 3 minutes or until bok choy is wilted and tender.

Spicy Sesame Sauce

In Skillet set over medium heat, heat oil. Cook garlic, stirring frequently, for 30 to 60 seconds or until fragrant. Stir in brown sugar, gochujang sauce, vinegar, 1/4 cup (60 mL) water and soy sauce; bring to a boil. Cook, stirring frequently, for 3 to 5 minutes or until thickened slightly and flavours are married. Stir in sesame seeds.

To serve, slice pork and serve with baby bok choy and spicy sesame sauce.