Spicy Pork Belly Cheesesteak

  5.0 – 2 reviews  • Sandwich
Level: Easy
Total: 1 hr
Active: 30 min
Yield: 2 servings

Ingredients

  1. 2 cloves garlic, grated or minced
  2. 1 tablespoon gochujang (Korean chile paste)
  3. 1 tablespoon mirin
  4. 1 tablespoon soy sauce
  5. 1 teaspoon grated peeled fresh ginger
  6. 1 teaspoon toasted sesame oil
  7. 10 ounces thinly sliced skinless pork belly
  8. Two 6-inch soft Italian rolls, split
  9. 2 tablespoons unsalted butter, at room temperature
  10. 1 tablespoon vegetable oil
  11. 1 small onion, thinly sliced
  12. 4 button mushrooms, thinly sliced
  13. 2 fresh Korean green chiles or jalapenos, seeded and thinly sliced on an angle
  14. 4 ounces sliced provolone cheese
  15. 1 scallion (spring onion), thinly sliced on an angle
  16. Roasted sesame seeds
  17. Gochugaru (Korean chile flakes)
  18. Pickled sliced jalapenos, drained

Instructions

  1. In a medium bowl, stir together the garlic, gochujang, mirin, soy sauce, ginger and sesame oil. Add the pork and let marinate at room temperature for about 30 minutes or cover and refrigerate up to overnight.
  2. Preheat the oven to 200 degrees F.
  3. Heat a large skillet over medium-high heat. Spread the cut sides of the rolls with the butter. Toast the rolls cut-side down, gently pressing on them so the centers toast as well, until lightly golden, about 1 minute. Transfer the rolls to the oven to keep warm.
  4. Wipe out the skillet and return it to the stove. Add the vegetable oil and heat over medium-high heat. Add the pork and cook, stirring occasionally, until the meat is cooked through and golden and lightly charred in spots, about 5 minutes. Add the onion, mushrooms and chiles and cook, stirring occasionally, until the onions and mushrooms have softened slightly, about 2 minutes. Divide the mixture into 2 mounds in the skillet and top each mound with half the cheese. Cover the skillet and cook just until the cheese melts, about 1 minute.
  5. Scoop each mound onto a roll, sprinkle with some scallions, sesame seeds, gochugaru and pickled jalapenos.

Reviews

Michael Cruz
Delicious, easy to make! Definitely will make this again.
Peter Johnson
So delicious 

 

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