Spicy Pork Belly Cheesesteak
Cheesesteaks are a go-to food item for me, like a burger or a taco. You have to love that thin meat, onions and cheese chucked into a soft roll. Do try to get the right bread, as it makes a big difference. I know the classic cheesesteak uses Cheez Whiz...but I cant...I just cant. Ive also swapped in pork here instead of beef, just to keep it interesting.
Cheesesteaks are a go-to food item for me, like a burger or a taco. You have to love that thin meat, onions and cheese chucked into a soft roll. Do try to get the right bread, as it makes a big difference. I know the classic cheesesteak uses Cheez Whiz...but I cant...I just cant. Ive also swapped in pork here instead of beef, just to keep it interesting.
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 small onion thinly sliced
- 1 tablespoon mirin
- 2 cloves garlic grated or minced
- 1 tablespoon gochujang (korean chile paste)
- 1 teaspoon grated peeled fresh ginger
- 10 ounces (283 grams) thinly sliced skinless pork belly
- two 6-inch soft italian rolls split
- 2 tablespoons unsalted butter at room temperature
- 4 button mushrooms thinly sliced
- 2 fresh korean green chiles or jalapenos seeded and thinly sliced on an angle
- 4 ounces (113 grams) sliced provolone cheese
- 1 scallion or spring onion thinly sliced on an angle
- roasted sesame seeds
- gochugaru (korean chile flakes)
- sliced pickled jalapenos drained
- Carbohydrate 15.3624200129606 g
- Cholesterol 30.53 mg
- Fat 21.5064950027024 g
- Fiber 3.19000003482893 g
- Protein 5.24690000639085 g
- Saturated Fat 8.37750146897784 g
- Serving Size 1 1 serving (456g)
- Sodium 14.842000015338 mg
- Sugar 12.1724199781317 g
- Trans Fat 1.2257770940144 g
- Calories 270 calories
Step-by-step
- 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.
- Preheat the oven to 200 degrees F.
- Heat a large skillet over medium-high heat. Spread the cut sides of the rolls with the butter.
- Working in batches if needed, toast the rolls, cut-side down, until lightly golden, gently pressing on them so the centers toast, about 1 minute.
- Transfer the rolls to the oven to keep warm.
- Wipe out the skillet and return it to the stove.
- Add the vegetable oil and heat over medium-high heat.
- Add the marinated pork and cook, stirring occasionally, until the meat is cooked through and golden and lightly charred in spots, about 5 minutes.
- Add the onions, mushrooms and chiles and cook, stirring occasionally, until the onions and mushrooms have softened slightly, about 2 minutes.
- Divide the mixture into two mounds in the skillet and top each mound with half of the cheese.
- Cover the skillet and cook just until the cheese melts, about 1 minute.
- To serve: Scoop each mound onto a roll and sprinkle with some scallions, sesame seeds, gochugaru and pickled jalapenos.
- Serve immediately.
A Twist on a Classic: My Spicy Pork Belly Cheesesteak
Cheesesteaks. Just the word conjures up images of a bustling city street, the aroma of sizzling meat, and that satisfying crunch of a perfectly toasted roll. For years, I've been a cheesesteak devotee. There's something undeniably satisfying about that simple combination of thinly sliced meat, melty cheese, and sauteed onions nestled in a soft roll. It’s a culinary comfort, a quick lunch, a late-night craving – whatever you want it to be. But lately, I've been craving something a little…different. Something with a kick, a hint of the unexpected.
That's where this Spicy Pork Belly Cheesesteak comes in. I know, I know, it's not the classic Philly cheesesteak. But trust me, the swap from traditional thinly sliced beef to tender, flavorful pork belly is a game-changer. The richness of the pork belly pairs beautifully with the sharpness of the cheese and the subtle spice of the gochujang paste. It adds a depth of flavour that elevates the entire experience. And let's not forget the perfect soft Italian roll; you really can’t skimp on this essential component. Getting the right kind of roll can make or break the whole sandwich. The texture has to be just right, soft but sturdy enough to hold all the delicious ingredients inside.
I'm a bit of a culinary adventurer. I love experimenting with different flavors and techniques, and this recipe is a perfect example of my approach. I've always been drawn to the bold flavors of Korean cuisine. Gochujang, with its sweet, savory, and spicy notes, is a staple in my kitchen. The addition of this paste to the marinade adds that perfect touch of warmth and complexity that elevates the pork belly to another level. The addition of mirin brings another layer of sweetness, balancing the spiciness and adding depth to the meat’s flavor. And the sesame oil? Don't even get me started on the nutty aroma and the way it coats the pork, giving it this incredible shine and texture.
The process is surprisingly straightforward. Marinating the pork belly in this fiery blend of flavors is crucial; it infuses the meat with the essence of the marinade, creating a tender, flavorful result. It's almost like a little culinary magic. The longer you marinate, the better the outcome will be; although 30 minutes is fine for a quick meal, overnight produces an exceptional result. Then, it’s all about getting a good sear on the meat, letting those delicious flavors caramelize to perfection. The addition of sauteed onions and mushrooms adds a textural counterpoint to the richness of the pork and cheese, giving it a bit of a bite.
I’ve always loved the classic simplicity of a cheesesteak, the way it can be dressed up or down, tweaked and modified to match one’s mood or preferences. And what’s not to love about the glorious, melty cheese? I’ve opted for provolone because its semi-hard texture holds up well against the juicy pork belly. And don't skip the toppings! A sprinkle of fresh scallions, toasted sesame seeds, and a dash of gochugaru add the finishing touches of flavor and visual appeal. The pickled jalapenos, with their delightful tang, provide a contrasting flavor that cuts through the richness of the meat and cheese, delivering a delightful surprise.
This Spicy Pork Belly Cheesesteak is more than just a meal; it's an experience. It’s a testament to the beauty of culinary fusion, the way seemingly disparate flavors can come together to create something truly extraordinary. Whether you're a seasoned foodie or just looking for a delicious and exciting meal, give this recipe a try. I guarantee it will become a new favorite.
So, there you have it – my take on a classic. I hope you enjoy this culinary adventure as much as I do. It's a simple yet satisfying meal that always gets rave reviews. Let me know what you think! I'm always open to new flavor combinations and suggestions. Happy cooking!
