Grilled Pork Belly with Korean Flavors

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 gochujang (Korean red pepper paste) 2 tablespoons gochujang (Korean red pepper paste)
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon rice wine (mirin) 1 tablespoon rice wine (mirin)
• 1 teaspoon black pepper 1 teaspoon black pepper
• Lettuce leaves, for serving Lettuce leaves, for serving
• Sliced green onions, for garnish Sliced green onions, for garnish
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 28g (Saturated Fat: 9g)
• Carbohydrates: 4g (Sugar: 2g)
• Protein: 20g
• Fiber: 0.5g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, grated ginger, soy sauce, gochujang, sesame oil, honey, rice wine, and black pepper. Mix well to create the marinade.
2. 2.
   Place the thinly sliced pork belly in a shallow dish and pour the marinade over it. Ensure that all the slices are coated evenly. Cover the dish and refrigerate for at least 1 hour, allowing the flavors to penetrate the meat.
3. 3.
   Preheat a grill or grill pan over medium-high heat. Remove the marinated pork belly from the refrigerator and let it come to room temperature.
4. 4.
   Grill the pork belly slices for about 2-3 minutes on each side, or until they are cooked through and slightly charred.
5. 5.
   Once cooked, transfer the grilled pork belly to a serving plate. Sprinkle with sesame seeds and garnish with sliced green onions.
6. 6.
   Serve the Grilled Pork Belly with fresh lettuce leaves for wrapping. Enjoy by placing a slice of pork belly on a lettuce leaf, adding any desired condiments or side dishes, and rolling it up before taking a delicious bite.

Treat your ingredients with care...

• Pork belly — Choose thinly sliced pork belly with a good balance of meat and fat for the best texture and flavor.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Increase or decrease the quantity to suit your taste.
• Lettuce leaves — Use fresh and crisp lettuce leaves, such as romaine or butter lettuce, for wrapping the grilled pork belly. Rinse and pat them dry before serving.

Tips & Tricks

• For added flavor, you can brush some of the marinade onto the pork belly slices while grilling.
• Serve the Grilled Pork Belly with traditional Korean side dishes like kimchi, pickled radishes, or soybean sprouts for a complete Korean dining experience.
• If you don't have a grill or grill pan, you can also cook the pork belly slices in a skillet over medium-high heat.
• Experiment with different condiments and sauces like ssamjang (Korean spicy dipping sauce) or doenjang (fermented soybean paste) to enhance the flavors of the wraps.
• Leftover grilled pork belly can be used in stir-fries, fried rice, or noodle dishes for a delicious twist.

Serving advice

To serve, arrange the grilled pork belly slices on a platter, garnish with sesame seeds and sliced green onions. Place the fresh lettuce leaves on a separate plate. Encourage your guests to create their own wraps by placing a slice of pork belly on a lettuce leaf, adding their desired condiments and side dishes, and rolling it up before enjoying.

Presentation advice

For an appealing presentation, arrange the grilled pork belly slices in a circular pattern on a large serving plate. Sprinkle sesame seeds and sliced green onions over the top for a pop of color. Serve the fresh lettuce leaves in a separate bowl or on a decorative plate to add freshness and vibrancy to the table.