Modu Recipes

Striker Chef Apple Chili Jam Pork Belly

Crisply fried pork belly served with a sweet, spicy, and crunchy apple chili jam.

🙋 Recommended for

  • ⭐ Those who want to enjoy grilled pork belly with a unique fine-dining style sauce.
  • ⭐ Those who appreciate a complex harmony of spicy, sweet, sour, and savory flavors.

Ingredients needed 🛒2 servings

  • 500g pork belly
  • 1/2 apple
  • 2 chili peppers
  • 1/2 tsp minced ginger
  • 1 tbsp ssamjang
  • 1 tsp gochugaru
  • 2 tbsp sugar
  • 1 tsp fish sauce
  • 2 stalks scallions
  • Pinch of coarse salt
  • Pinch of pepper

Recipe 🍳

  1. Cut the pork belly to fit the pan, place it skin-side down in a dry pan, and slowly render its own fat over medium heat.
  2. While the pork is cooking, finely dice the apple and finely chop the chili peppers, leaving the seeds in.
  3. Sear all sides of the pork belly until golden brown, then increase heat to high to achieve a crispy Maillard reaction. Remove and let rest.
  4. Drain most of the rendered pork fat from the pan, leaving about 3 tablespoons. Add minced ginger, ssamjang, and gochugaru, and sauté until fragrant.
  5. Add the diced apple and chili peppers, stir-fry to evaporate moisture, then add sugar and cook over high heat for about 2 minutes until the sugar melts and forms a jam-like consistency.
  6. Turn off the heat, stir in fish sauce for umami, and let the sauce cool slightly.
  7. Mix the cooled apple chili jam with finely chopped scallions to complete the sauce.
  8. Slice the rested pork belly into bite-sized pieces, arrange on a plate, serve with the apple chili jam, and finish by sprinkling coarse salt and pepper over the meat.
  1. Sear the pork belly in a dry pan to render fat, cooking until golden brown on all sides.
  2. Finely dice the apple and chili peppers.
  3. In the pan with some pork fat, sauté ginger, ssamjang, and gochugaru, then add apple, chili peppers, and sugar to make a jam.
  4. Turn off the heat, mix in fish sauce and scallions to complete the sauce.
  5. Slice the grilled pork belly, plate it, top with apple chili jam, and sprinkle with salt and pepper.

Cooking tips 💡

  • Do not salt the meat from the beginning when grilling. Render the fat sufficiently and sprinkle coarse salt at the end to preserve the meat's natural umami and crispiness.
  • For the apple chili jam, it's best to cook it quickly over high heat for about 2 minutes after adding sugar, so the apple retains some of its crispiness.

Shop ingredients on Coupang(Ad)

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