The secret to this dish is to cook fast, in a medium-high heat. Basically you are just searing the meat, at the same time caramelizing the sugar in the marinade. If possible, leave the pork to marinate in the refrigerator for an hour.

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Ingredients
300g (10.5 oz) thinly sliced pork belly, or pork shoulder
1/2 medium onion
1 stalk green onion
1/3 cup water
1 teaspoon toasted sesame seeds
Marinade
3 tablespoons soy sauce
1 tablespoon minced garlic
1 teaspoon grated ginger
1 tablespoon gochugaru, Korean chili flakes
1 tablespoon gochujang, Korean pepper paste
1/2 tablespoon brown sugar
1 tablespoon cooking wine
1/4 teaspoon ground black pepper

Instructions.
1. Cook the rice.
2. Mince three cloves of garlic. Grate ginger. Slice the onion into a half inch thick. Split the green onion into lengthwise and then thinly slice.
3. In a big bowl, combine the marinade ingredients. Mix well. Add sliced pork and onion to the marinade and mix thoroughly. Set aside for at least 10 minutes.
4. Heat the large thick bottom pan to medium-high. Add the marinated pork and onion to the pan. Quickly spread the meat using chopsticks, or spoon, and fork. Add green onion and mix. When the meat is almost cooked, add water and mix. Braise in medium-high heat for 1 to 2 minutes. Turn off the heat.
5. Prepare rice on the plate. Add cooked spicy stir-fried pork at the side or on the top. Sprinkle toasted sesame seeds and serve.

More information
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