Article by Gil "hannaone"
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Image by hannaone

Gochujang is an awesome ingredient. You can use it in dips, sauces, soups, stir fry, seasoning pastes, marinades, rubs, and more.

It goes well with most anything, but especially with meats. This recipe is a meld of sweet, spicy, salty, and savory with the unique flavor of roasted pork.

I used a 1500 watt Nuwave Brio air frier, your equipment may require time and temperature adjustments

Serves 4

Ingredients
2 pounds pork loin roast

Marinade
3 tablespoons gochujang
3 tablespoons soy sauce
2 tablespoons Thai style red curry
1 tablespoon Korean plum wine
1 tablespoon ketchup
1 tablespoon honey
1 tablespoon maple syrup
1 teaspoon black pepper

Directions
Mix the marinade and let stand for at least 15 minutes.
Cut shallow slits in the surface of the roast (or use a fork and lightly pierce the surface)
Place the roast in a large enough bowl, pour the marinade over it, then massage the marinade into the pork. Let stand in the refrigerator at least 2 hours (up to over-night), turning and massaging a few times. (I  placed the roast and marinade into a 1 gallon zip style freezer bag to make this easier)

Preheat your air frier to 210° F.
Fill the drip tray with water (helps with moisture and makes clean up easier).
Set the cook time for 2 hours, or use the temperature probe set for 140° F.
Place the roast in the frier and cook until pork reaches about 140° F. Keep remaining marinade.
Increase the cooking temperature to 360° F
Baste the roast with more marinade and cook until internal temperature reaches 145° F. The roast should have developed a medium to dark brown crust.
Remove from frier and let rest about 10 minutes.

Final
Serve hot with rice or your favorite side(s), or as an appetizer similar to Chinese BBQ pork.