Samoan Grilled Pork Belly

Ingredients

In this adaptation of Ogyeopsal to Samoan cuisine, we incorporate tropical flavors and ingredients that are commonly found in Samoan cooking. The original Korean dish is typically seasoned with soy sauce, garlic, and sesame oil, while our Samoan version incorporates coconut milk, lime juice, and ginger to infuse the pork belly with a distinct tropical taste. Additionally, the traditional Korean side dishes are replaced with fresh tropical fruits and steamed taro leaves, which are commonly used in Samoan cuisine. We alse have the original recipe for Ogyeopsal, so you can check it out.

• 1 kg (2.2 lbs) pork belly 1 kg (2.2 lbs) pork belly
• 1 cup (240 ml) coconut milk 1 cup (240 ml) coconut milk
• 1/4 cup (60 ml) soy sauce 1/4 cup (60 ml) soy sauce
• 2 tablespoons fresh ginger, grated 2 tablespoons fresh ginger, grated
• 4 cloves garlic, minced 4 cloves garlic, minced
• Juice of 2 limes Juice of 2 limes
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh tropical fruits, for serving Fresh tropical fruits, for serving
• Steamed taro leaves, for serving Steamed taro leaves, for serving

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 30g, 15g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the coconut milk, soy sauce, ginger, garlic, lime juice, salt, and pepper.
2. 2.
   Place the pork belly in a large resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the pork belly from the marinade and discard the excess marinade.
5. 5.
   Grill the pork belly for about 5-7 minutes per side, or until it reaches an internal temperature of 145°F (63°C).
6. 6.
   Remove the pork belly from the grill and let it rest for a few minutes before slicing.
7. 7.
   Serve the grilled pork belly with fresh tropical fruits and steamed taro leaves.

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy marinade.
• Taro leaves — If taro leaves are not available, you can substitute with spinach leaves for a similar texture.

Tips & Tricks

• For extra flavor, you can add a tablespoon of brown sugar to the marinade.
• Baste the pork belly with the marinade while grilling to enhance the flavors.
• If using a charcoal grill, add soaked wood chips to create a smoky flavor.

Serving advice

Serve the grilled pork belly with a side of fresh tropical fruits and steamed taro leaves. The combination of the juicy pork belly, sweet fruits, and earthy taro leaves creates a harmonious balance of flavors.

Presentation advice

Arrange the sliced grilled pork belly on a platter and garnish with lime wedges and fresh herbs. Serve the tropical fruits and steamed taro leaves in separate bowls for a visually appealing presentation.