Gochujang Roasted Pork Belly

I am obsessed with Korean food! This recipe is versitile enough to use in lettuce wraps, over rice and in rice hot pots, in salads and soups!

• 5 lbs pork belly (Costco has a nice package in fresh meats)
• 2 heaping tablespoons Gochujang paste (in Asian Grocers, Target and Whole Foods) 
• 1 tablespoons Brown sugar
• 1 tsp minced garlic 
• 2 tablespoons Soy sauce
• salt and pepper

1. Marinate pork in a plastic bag overnight.
2. Preheat your oven to 350 degrees 
3. Place the pork in a single layer on non stick foil in a roasting pan.
4. Roast the pork for 1.5 hours uncovered and pour out excess liquid that accumulated in the pan. Cook for another hour or until prom is tender and slightly charred. Feel free to cover with foil if pork is getting too dark.
5. When the meat is done, remove and let rest for 20 minutes. 
6. I like to slice the meat, and some I will leave whole until ready to use. 
7. Pork Belly Wraps: To assemble: Place a lettuce on plate and top with 2 to 3 pieces of pork belly. Top with a little of the green onion salad and a bit of the Gochujang mixture. Finish with any other toppings, kimchi, pickled radish, etc. as desired.