Description
This Korean Pork Belly recipe features tender slices of pork belly marinated in a flavorful blend of Korean hot pepper paste, ginger, soy sauce, and honey, then pan-cooked to achieve crispy edges and a deliciously savory finish. Perfectly balanced with a hint of sweetness and spice, this dish is garnished with toasted sesame seeds and green onions, making it a crowd-pleasing Korean-inspired meal that is quick and easy to prepare.
Ingredients
Scale
Marinade
- 1 teaspoon minced fresh ginger
- 3 tablespoons Korean hot pepper paste (gochujang)
- 1 tablespoon Korean hot pepper flakes (gochugaru)
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 1/4 teaspoon freshly ground black pepper
Main Ingredients
- 1 pound pork belly, skinless, cut into 2 to 3-inch slices that are 1/8-inch thick
- 1 small onion, halved and thinly sliced
- 4 green onions, cut into 2-inch pieces, plus more for garnish
- Toasted sesame seeds for garnish
Instructions
- Prepare the Marinade: In a medium bowl, combine the minced fresh ginger, Korean hot pepper paste, Korean hot pepper flakes, soy sauce, toasted sesame oil, honey, and freshly ground black pepper. Stir the mixture thoroughly until well combined.
- Marinate the Pork Belly: Add the pork belly slices, thinly sliced onion, and green onion pieces to the marinade. Stir well to coat all the ingredients evenly. Let the mixture stand for 10 minutes to allow the flavors to infuse into the meat.
- Cook the Pork Belly: Heat a large, heavy skillet over medium-high heat. Add the marinated pork belly mixture to the skillet. Cook, stirring occasionally, to ensure even cooking and flavor distribution. Allow the pork to cook undisturbed for a few minutes at a time between stirring, promoting crispy edges. Continue cooking for 12 to 15 minutes or until the pork is cooked through and edges are nicely crisped.
- Serve: Transfer the cooked pork belly to a serving platter. Garnish with toasted sesame seeds and additional green onions if desired. Serve immediately for the best taste and texture.
Notes
- This recipe yields a milder flavor compared to traditional versions; for extra spiciness, increase Korean hot pepper paste by one tablespoon and double the Korean hot pepper flakes.
- Freezing the pork belly for 15 to 30 minutes before slicing makes it easier to cut thin, even slices.
- Cooking the pork belly undisturbed for short intervals during cooking enhances the crispiness of the edges.
Nutrition
- Serving Size: 1/4 of recipe (about 4 ounces)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 65 mg
