Korean-style Pan-grilled Spicy Pork Belly
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.
- 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
- sliced scallions to garnish
- toasted sesame seeds to garnish
- 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.
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. Updated from a recipe originally published in May 26, 2016