Grilled Five-Layered Pork Belly

Ingredients

• 500g (1.1 lb) pork belly, thinly sliced 500g (1.1 lb) pork belly, thinly sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon rice wine 1 tablespoon rice wine
• 1 teaspoon black pepper 1 teaspoon black pepper
• Lettuce leaves, for serving Lettuce leaves, for serving
• Ssamjang (Korean dipping sauce), for serving Ssamjang (Korean dipping sauce), for serving
• Kimchi, for serving Kimchi, for serving
• Pickled radishes, for serving Pickled radishes, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 4g, 3g
• Protein: 16g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, grated ginger, soy sauce, brown sugar, sesame oil, rice wine, and black pepper. Mix well to create the marinade.
2. 2.
   Place the pork belly slices in a shallow dish and pour the marinade over them. Ensure that each slice is coated evenly. Let the pork marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   Preheat the grill or a grill pan over medium-high heat.
4. 4.
   Remove the pork belly slices from the marinade and shake off any excess liquid.
5. 5.
   Grill the pork belly slices for about 2-3 minutes on each side, or until they are cooked through and slightly charred.
6. 6.
   Once cooked, transfer the grilled pork belly to a serving plate.
7. 7.
   Serve the Grilled Five-Layered Pork Belly with lettuce leaves, ssamjang, kimchi, and pickled radishes. Encourage guests to wrap the pork belly slices in lettuce leaves, adding their desired condiments and creating delicious lettuce wraps.

Treat your ingredients with care...

• Pork belly — Choose slices with an even distribution of meat and fat for the best flavor and texture.
• Ssamjang — If ssamjang is not available, you can substitute it with a mixture of gochujang (Korean chili paste) and doenjang (fermented soybean paste) for a similar taste.

Tips & Tricks

• For extra tenderness, you can parboil the pork belly slices for a few minutes before marinating and grilling.
• If you prefer a spicier flavor, add a dash of gochugaru (Korean red pepper flakes) to the marinade.
• Serve the Grilled Five-Layered Pork Belly with a variety of banchan (Korean side dishes) to enhance the dining experience.
• Experiment with different lettuce varieties, such as butter lettuce or red leaf lettuce, for the lettuce wraps.
• If you don't have access to a grill, you can also cook the pork belly slices in a hot skillet or under the broiler.

Serving advice

To serve, arrange the grilled pork belly slices on a platter, garnished with some sesame seeds and sliced green onions for an added touch of freshness.

Presentation advice

For an appealing presentation, place the lettuce leaves, ssamjang, kimchi, and pickled radishes in separate bowls or small plates around the platter of grilled pork belly. This allows guests to customize their lettuce wraps according to their preferences.