BusinessFood & drinksLocal produce a feature in spicy pork belly recipe

Local produce a feature in spicy pork belly recipe

spicy pork
Spicy Pork Belly from James Lee, owner of At James's Place.

James Lee from At James's Place loves to cook with fresh, local ingredients and he has come up with the perfect spicy pork recipe for residents to try at home.

From crunchy lettuce to fresh zucchini, onion, carrot and of course, some sweet Bundaberg Sugar, there's an abundance of delicious ingredients on show in this delicious meal.


  • 500g Pork Belly
  • 1/2 onion sliced into thin strips
  • 1/4 of cabbage sliced into thin strips
  • 1/2 Zucchini cut into slices
  • 1/2 carrot cut into slices
  • 50g Korean chilli paste (Gochujang)
  • 3 cloves minced garlic
  • 1 teaspoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon black pepper
  • 1 tablespoon oil
  • Spring onion for garnish

Serve with:

  • Crispy lettuce
  • Sliced garlic (3-4 cloves)
  • Ssamjang (Korean side sauce)

1) Slice the pork into thin slices, then transfer to a large bowl. TIP: When the pork is super cold or partially frozen it is a lot easier to cut.

2) Add in all of the ingredients except the oil, then mix until the pork and the vegetables are evenly coated with the marinade.

3) Cover and marinate in the refrigerator for at least 30 minutes.

4) Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you’re using pork belly, cook for a bit longer, around 6-7 minutes.

5) Sprinkle a bit of sesame seeds on top, then serve with rice!

6) Serving piping hot with crispy lettuce, sliced garlic and Ssamjang! Enjoy!

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