Grilling Pork Belly Skin On Food

CRISPY PORK BELLY

Steps:

• For the pork belly: Line a baking sheet with foil and fit with a wire rack.
• Mix together the olive oil, thyme, mustard powder, coriander, red pepper flakes, garlic, 2 teaspoons salt and a generous amount of pepper in a small bowl until combined. Mix the baking powder with 2 teaspoons salt in a separate small bowl.
• Pat the skin of the pork belly completely dry. Use a sharp skewer, fork or paring knife to poke lots of holes all over the skin, making sure not to hit the meat. This will help the skin crisp up. Flip the pork over and rub the spice mixture all over the meat (not the skin). Transfer to the prepared baking sheet skin-side up. Sprinkle half of the baking powder mixture over the skin. Refrigerate, uncovered, for at least 1 hour and up to 6 hours.
• Preheat the oven to 325 degrees F.
• Wipe off the baking powder mixture from the pork with a paper towel. Pat the skin completely dry and sprinkle with the remaining baking powder mixture.
• Bake until the pork is cooked through and tender, about 2 hours. Raise the temperature to 500 degrees F and continue cooking until the skin is golden brown, bubbling and crispy, about 20 minutes more. Let rest for 10 minutes.
• For the sauce: Meanwhile, whisk together the cilantro, olive oil, honey, scallions, garlic, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
• Slice the pork belly into 1/2-inch-thick slices and transfer to a serving platter. Spoon the sauce down the middle before serving.

GRILLED PORK BELLY AND KIMCHI

Steps:

• Prepare a grill for medium heat; oil grate with vegetable oil. Place 2 lb. 8"-10"-long skin-on pork belly, sliced into ½"-thick slabs, in a large bowl and season with kosher salt. Drizzle with 1 Tbsp. vegetable oil and turn to coat.
• Place one 16-oz. jar whole Napa cabbage kimchi, drained, halved lengthwise, in a medium bowl and drizzle with remaining 2 Tbsp. vegetable oil.
• Whisk 2 Tbsp. soy sauce, 1 Tbsp. apple cider vinegar, and 1 tsp. light or dark brown sugar in a small bowl until sugar is dissolved.
• Grill pork belly, turning every 1-2 minutes, until golden brown and cooked through, 10-12 minutes. Transfer to a platter and drizzle soy sauce mixture over.
• Grill kimchi until charred in spots, about 5 minutes per side. Transfer to platter with pork belly and arrange perilla leaves and red leaf lettuce alongside.
• Place some ssamjang in a small bowl. Set out platter with kitchen shears so guests can cut pork belly and kimchi into bite-size pieces for wrapping in lettuce with a perilla leaf and a bit of ssamjang.