Outdoor Cooking & Charcoal Oven Recipes / Braise

Slow-cooked Korean pork belly with gochujang in the Charlie Oven

Cooked in the Charlie Charcoal Oven

Slow-Cooked Korean Pork Belly

Soft pork belly braised with gochujang, tucked into bao buns with quick cucumber, carrot and radish pickles. Peanuts add crunch and fresh chilli adds heat. Put the fillings out and let everyone build their own. There may be differing opinions on how much pork fits in a bun.

Tara QuickCo-founder, Charlie Oven
Braise
Prep15 minutes
Cook4 hours plus resting
Serves6 to 8
DifficultyMedium
Oven temperature110 to 120°C (230 to 250°F)
RackRoasting Tray on the middle rack, on the side away from the charcoal
CharcoalAbout three quarters of a football of good quality lumpwood charcoal, built as a small pyramid in one corner

Charlie Oven — https://charlieoven.com/blogs/charcoal-recipes/korean-bbq-lown-slow-pork-belly

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Ingredients

6 to 8 servings

For the pork

For the braising liquid

For the quick pickle

To serve

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

  • Charlie Charcoal Oven£5,950.00Choose your oven
  • Stag British Premium Lumpwood Charcoal£96.50
  • Charlie Oven Cooking Rack£280.00
  • Charlie Oven Tongs 55cm£40.00
Stag British Premium Lumpwood Charcoal, Charlie Oven Cooking Rack and Charlie Oven Tongs 55cm £416.50 together

Method

Light Charlie

  1. Light Charlie

    Build a small pyramid of good-quality lumpwood charcoal, about three quarters of a football, in one corner of Charlie, away from where the pork will sit. Light it and close the door. It takes about 20 minutes to reach 110 to 120°C (230 to 250°F). Once it is there, close the bottom vent and wait a few minutes to make sure the temperature is not still climbing.
    20 min timer
    Why this mattersKeeping the fire in one corner means the pork cooks by indirect heat rather than sitting over the charcoal. Closing the bottom vent starves the fire of air so Charlie holds a low, steady temperature for the long cook.

Prepare

  1. Prepare the pork

    Pat the pork belly dry, then score or prick the skin all over. Season with the sea salt and black pepper.

  2. Sear the pork

    Sear the pork all over in a hot pan on the hob until browned on every side.
    Why this mattersSearing on the hob rather than in Charlie means you do not have to push the oven up to a high heat and then wait for it to come back down to 110 to 120°C (230 to 250°F).

Braise

  1. Make the braising liquid

    Put the warm water and gochujang in a Roasting Tray and mix well. Add the pork and turn it a couple of times so it is coated in the spicy water. The liquid should come about halfway up the side of the pork.

  2. Braise under foil

    Cover the tray with foil and place it on the Cooking Rack on the side away from the charcoal. Close the door and cook at 110 to 120°C (230 to 250°F) for 3 hours.
    180 min timer

  3. Uncover for the final hour

    Remove the foil. By now the liquid should be almost gone. Cook uncovered for a final hour.
    60 min timer
    Why this mattersTaking the foil off lets the last of the liquid cook away, concentrating the gochujang flavour on the outside of the pork.

Rest

  1. Rest the pork

    Take the pork out of the oven after 4 hours in total and leave it to rest for 40 minutes.
    40 min timer
    Why this mattersThe rest lets the juices settle back into the meat and gives the pork time to firm up, so it slices neatly into thin strips.

Serve

  1. Make the quick pickle

    While the pork rests, use a peeler to cut long strips of cucumber, avoiding the watery centre, carrot and radish. Mix them with the Chinese vinegar and sugar, then leave to pickle for 5 minutes.
    5 min timer

  2. Slice and serve

    Slice the rested pork into thin strips. Serve in bao buns with the crunchy pickle, and garnish with roasted peanuts and slices of fresh chilli.

Tips

  • Scoring the skin helps the fat render and the seasoning penetrate during the long slow cook.
  • Searing on the hob rather than in the oven keeps the Charlie at a consistent low temperature throughout.
  • The 40-minute rest is essential: it allows the juices to settle and the pork to firm up for easier slicing.
  • Shop-bought bao buns work equally well and save time on the day.

More recipes

The cook

Tara Quick

Co-founder, Charlie Oven

Tara Quick is co-founder of Charlie Oven, a lifelong foodie who loves to cook and bring people together around the table. Her approach is simple: start with great ingredients, let the oven do the hard work and cook with love. Food made with love just tastes better.

More recipes by Tara Quick

Frequently asked questions

  • Why sear the pork on the hob rather than in Charlie?

    This recipe needs Charlie at a low 110 to 120°C (230 to 250°F). Searing in a hot pan on the hob browns the pork without having to push the oven up to a high heat and then wait for it to come back down.

  • What if the liquid dries out before the final hour?

    Add a splash of warm water to the tray and put the foil back on. If it keeps happening, the oven is running hot, so close the vents a little more.

  • Can I make it ahead?

    Yes. Cook and rest the pork, then cool, cover and refrigerate it for up to 2 days. It slices even more neatly when cold. Warm the slices through in a covered tray in Charlie before serving.

  • Where do I put the pork in Charlie?

    On the Cooking Rack, on the side away from the charcoal so it cooks by indirect heat. Upper racks are gentler and lower racks are hotter and more direct, so the middle rack is a good place to start.

  • Can I cook this in a Cheeky Charlie?

    Yes, as long as your roasting tray fits. Keep the fire small and to one side and hold the oven at 110 to 120°C (230 to 250°F).