Judy Joo's Spicy Pork Belly Cheesesteak | The Kitchen

Judy Joo puts her twist on a cheesesteak by using PORK BELLY, and dare we say it's a tough competitor to the classic! #TheKitchen, Saturdays at 11a|10c Get the recipe ▶ http://foodtv.com/2LN9Tmb Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Spicy Pork Belly Cheesesteak RECIPE COURTESY OF JUDY JOO Level: Easy Total: 1 hr (includes marinating time) Active: 30 min Yield: 2 servings Ingredients 2 cloves garlic, grated or minced 1 tablespoon gochujang (Korean chile paste) 1 tablespoon mirin 1 tablespoon soy sauce 1 teaspoon grated peeled fresh ginger 1 teaspoon toasted sesame oil 10 ounces thinly sliced skinless pork belly Two 6-inch soft Italian rolls, split 2 tablespoons unsalted butter, at room temperature 1 tablespoon vegetable oil 1 small onion, thinly sliced 4 button mushrooms, thinly sliced 2 fresh Korean green chiles or jalapenos, seeded and thinly sliced on an angle 4 ounces sliced provolone cheese For serving: 1 scallion (spring onion), thinly sliced on an angle Roasted sesame seeds Gochugaru (Korean chile flakes) Pickled sliced jalapenos, drained Directions 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. 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. 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. Scoop each mound onto a roll, sprinkle with some scallions, sesame seeds, gochugaru and pickled jalapenos. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #JudyJoo #PorkBellyCheesesteak #TheKitchen #FoodNetwork Judy Joo's Spicy Pork Belly Cheesesteak | The Kitchen | Food Network https://www.youtube.com/watch?v=8nNeibbJF4E&feature=youtu.be