Delicious and satisfying. Pork Belly is one of the most popular meats in Korean cuisine.
PrintMeat and garnish
- 1 lb. fresh pork belly sliced into 1/8 to 1/4 inch strips and then cut into bite size pieces.
- 2 T olive or coconut oil
- 2 scallions, sliced diagonally
- 1 serrano chili, sliced or diced.
- Lettuce leaves
- Kimchi
Marinade
- 1/3 C Korean chili paste (Gochujang)
- 2 T sesame oil
- 2 T Honey
- 2 T Mirin
- 2 T soy sauce
- 2 scallions, sliced
- 2 t Korean red pepper flakes (gochugaru)
- 2 t minced garlic
preparation
- Mix together all ingredients for the marinade.
- Place pork belly slices in a 9 X 13 glas baking dish and add the marinade. Rub the marinade into the meat so that each slice is covered on both sides. Let sit at room temperature for 30 minutes.
- Heat 2 T of your favorite cooking oil in a grill pan over medium heat.
- When the oil has come up to temperature add the pork belly and cook until the meat just begins to char then turn and cook the other side. Be careful to watch closely as the sugars in the marinade can burn if you cook too long on one side.
- Continue cooking pork belly in batches.
To serve, place a slice of pork belly on a lettuce leaf, top with pickled daikon radish, bossam sauce, scallions, and chilis. Add kimchi on the side.
[…] Rich and flavorful, this stew can be made with fresh pork belly or using leftover Korean grilled pork belly. […]