Samgyeopsal-inspired pan-grilled pork belly
With the flavors you'd expect from authentic samgyeopsal-gui, the cooking procedure is simplified to ensure that the pork slices are cooked to perfect tenderness even without the traditional tabletop grill.
Servings 4 people
Ingredients
- 1 slab pork belly (500 grams / 1.1 pounds) boiled, cooled and chilled, then cut into ¼ to ⅛-inch slices
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 or mirin)
- 2 tablespoons sugar
- 1 drizzle sesame seed oil
- 1 teaspoon finely grated garlic
- 1 tablespoon finely grated ginger
- 1 tablespoon finely chopped shallot
- 1 generous pinch freshly ground black pepper
- 3 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 a tablespoon 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 with the remaining cooking oil on the cooking surface.
- Pan-grill the pork belly slices in batches over high heat, brushing with more oil before adding the next batch, 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.
