Korean-style Honey Glazed Pork Belly (Samgyeopsal)

Ingredients

In this Korean adaptation of char siu, the traditional Chinese flavors are enhanced with Korean ingredients and spices. The marinade includes Korean chili paste, which adds a hint of spiciness and depth to the dish. Additionally, the pork belly is grilled instead of roasted, giving it a smoky flavor and crispy texture. The dish is also served with lettuce wraps and kimchi, which are staple elements of Korean cuisine. We alse have the original recipe for Char siu, so you can check it out.

• 500g (1.1 lb) pork belly, thinly sliced 500g (1.1 lb) pork belly, thinly sliced
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons Korean chili paste (gochujang) 2 tablespoons Korean chili paste (gochujang)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon rice wine (mirin) 1 tablespoon rice wine (mirin)
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Lettuce leaves, for serving Lettuce leaves, for serving
• Kimchi, for serving Kimchi, for serving
• Sesame seeds, for garnish Sesame seeds, for garnish
• Scallions, chopped, for garnish Scallions, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 20g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, honey, Korean chili paste, garlic, ginger, sesame oil, rice wine, and brown sugar. Mix well to make the marinade.
2. 2.
   Place the pork belly slices in a shallow dish and pour the marinade over them. Ensure that all the slices are coated evenly. Cover the dish and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat. Remove the pork belly slices from the marinade and shake off any excess.
4. 4.
   Grill the pork belly slices for about 3-4 minutes on each side, or until they are cooked through and slightly charred.
5. 5.
   Remove the pork belly from the grill and let it rest for a few minutes. Then, slice it into bite-sized pieces.
6. 6.
   Serve the Korean-style honey glazed pork belly with lettuce leaves, kimchi, sesame seeds, and chopped scallions. Allow diners to wrap the pork belly in lettuce leaves, adding kimchi and garnishes as desired.

Treat your ingredients with care...

• Pork belly — For best results, choose thinly sliced pork belly with a good balance of meat and fat. This will ensure a juicy and tender texture when grilled.

Tips & Tricks

• If you prefer a spicier flavor, you can increase the amount of Korean chili paste (gochujang) in the marinade.
• Make sure to let the pork belly rest after grilling to allow the juices to redistribute, resulting in a more flavorful and tender meat.
• Serve the dish with a variety of side dishes such as pickled radish, sliced garlic, and ssamjang (Korean dipping sauce) to enhance the overall dining experience.
• If you don't have access to a grill, you can also cook the pork belly in a pan or broil it in the oven.

Serving advice

Serve the Korean-style honey glazed pork belly with lettuce leaves, kimchi, and a variety of side dishes. Encourage diners to create their own wraps by placing a slice of pork belly on a lettuce leaf, adding kimchi and other desired toppings, and wrapping it up before taking a delicious bite.

Presentation advice

Arrange the grilled pork belly slices on a platter, garnished with sesame seeds and chopped scallions. Place the lettuce leaves and kimchi in separate bowls for easy serving. This visually appealing presentation will entice diners to create their own flavorful wraps.