Grilled Korean Pork Belly with Sesame Soy Marinade

Ingredients

• 500g (1.1 lb) Hanjeongsal (pork belly) 500g (1.1 lb) Hanjeongsal (pork belly)
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons sesame oil 2 tablespoons sesame oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 tablespoons honey or brown sugar 2 tablespoons honey or brown sugar
• Freshly ground black pepper Freshly ground black pepper
• Optional garnish: sliced green onions and toasted sesame seeds Optional garnish: sliced green onions and toasted sesame seeds

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 30g (Saturated Fat: 10g)
• Carbohydrates: 5g (Sugars: 4g)
• Protein: 15g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine soy sauce, sesame oil, minced garlic, grated ginger, honey or brown sugar, and a pinch of freshly ground black pepper.
2. 2.
   Place the Hanjeongsal (pork belly) in a shallow dish and pour the marinade over it, ensuring all sides are coated. Let it marinate for at least 1 hour, or overnight in the refrigerator for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the pork belly from the marinade, allowing any excess marinade to drip off.
5. 5.
   Grill the pork belly for about 4-5 minutes per side, or until it reaches an internal temperature of 145°F (63°C) and has a nicely charred exterior.
6. 6.
   Remove the pork belly from the grill and let it rest for a few minutes before slicing it into thin strips.
7. 7.
   Garnish with sliced green onions and toasted sesame seeds, if desired.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Pork belly — Choose a piece of pork belly with a good balance of meat and fat for the best flavor and texture.
• Soy sauce — Opt for low-sodium soy sauce if you prefer to control the saltiness of the dish.
• Sesame oil — Use toasted sesame oil for a more intense nutty flavor.
• Garlic and ginger — Freshly minced garlic and grated ginger provide the best aroma and taste.
• Honey or brown sugar — Adjust the sweetness according to your preference, but be careful not to make it overly sweet.

Tips & Tricks

• For extra tenderness, you can score the pork belly with a sharp knife before marinating.
• If you don't have a grill, you can also cook the pork belly on a stovetop grill pan or in the oven under the broiler.
• Serve the grilled pork belly with fresh lettuce leaves, kimchi, and steamed rice for a traditional Korean wrap experience.
• Experiment with different marinade variations by adding gochujang (Korean chili paste) for a spicy kick or mirin for a touch of sweetness.
• Leftover grilled pork belly can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Grilled Korean Pork Belly with Sesame Soy Marinade as a main dish alongside steamed rice, kimchi, and fresh lettuce leaves. Allow your guests to create their own wraps by placing a piece of pork belly on a lettuce leaf, adding a spoonful of rice and kimchi, and wrapping it up before taking a delicious bite.

Presentation advice

Arrange the sliced grilled pork belly on a platter, garnish with sliced green onions and toasted sesame seeds for an attractive touch. Serve it with a side of steamed rice, kimchi, and fresh lettuce leaves to create a visually appealing and authentic Korean dining experience.