Name: Korean-style Pan-grilled Spicy Pork Belly
Prep time: 10 min
Cook time: 12 min
Total time: 82 min
Ingredients: 1 500 slab of pork belly (boiled, cooled and chilled, then cut into 1/8-inch thick slices or thinner); 3 tablespoons gochujang ((available in Asian groceries and Asian section of better supermarkets)); 2 tablespoons light soy sauce ((I used Kikkoman)); 2 tablespoons rice wine ((sake, mirin or Shaoxing)); 2 tablespoons sugar; drizzle sesame seed oil; 1 teaspoon finely grated garlic; 1 tablespoon finely grated ginger; 1 tablespoon finely chopped shallot; a generous pinch freshly ground black pepper; 2 tablespoons cooking oil (divided); rice; sliced scallions to garnish; toasted sesame seeds to garnish

Korean-style Pan-grilled Spicy Pork Belly

By Connie Veneracion

Inspired by samgyeopsal-gui, this Korean-style pan-grilled pork belly has all the spices you want but the cooking procedure is simplified to ensure that the pork slices are cooked to perfect tenderness.

That's right. Simplified. Modified. Not all of us have a tabletop grill for the traditional cooking method but we can mimic the cooking procedure without sacrificing on flavor.

Spicy pork belly inspired by Korean samgyeopsal-gui

Course Main Course

Cuisine Asian

Keyword Pork Belly

Prep Time 10 mins

Cook Time 12 mins

Marinating time 1 hr

Total Time 1 hr 22 mins

Servings 4 people

Author Connie Veneracion

Ingredients

1 500 slab of pork belly boiled, cooled and chilled, then cut into 1/8-inch thick slices or thinner

Marinade

3 tablespoons gochujang (available in Asian groceries and Asian section of better supermarkets)
2 tablespoons light soy sauce (I used Kikkoman)
2 tablespoons rice wine (sake, mirin or Shaoxing)
2 tablespoons sugar
drizzle sesame seed oil
1 teaspoon finely grated garlic
1 tablespoon finely grated ginger
1 tablespoon finely chopped shallot
a generous pinch freshly ground black pepper
2 tablespoons cooking oil divided

To serve

rice
sliced scallions to garnish
toasted sesame seeds to garnish

Instructions

Place the pork in a wide shallow bowl.
Mix together all the ingredients for the marinade, but using only half of the cooking oil, and pour over the pork slices. Mix the marinade into the meat well.
Cover the bowl and allow the pork belly slices to soak up the flavors for at least an hour.
Heat a skillet (cast iron is especially good) and brush the remaining cooking oil on the cooking surface.
Pan-grill the pork belly slices in batches over high heat, three to four minutes per side, until the marinade caramelizes and forms a light crust on the surface.
Serve the spicy pan-grilled pork belly over rice garnished with sliced scallions and toasted sesame seeds.

Connie’s Notes

Cooked pork belly is easier to slice when allowed to chill in the fridge for several hours. The meat and fat firm up, and that results in neater slices.