Herb Samgyupsal Grilled Pork Belly Food

KOREAN GRILLED PORK BELLY (SAMGYEOPSAL) RECIPE BY TASTY

Steps:

• Make the ssamjang: In a medium bowl, stir together the soybean paste, chile paste, mirin, sesame oil, garlic, and sugar.
• Make the salt & pepper sesame oil: In a small bowl, stir together the salt, sesame oil, and pepper.
• Heat a Korean barbecue griddle or large pan over medium-high heat. When the pan is hot, rub a piece of pork belly around the pan to grease with the melted fat, then arrange the pork belly in the pan in a single layer, working in batches to avoid overcrowding the pan. Cook until the pork belly is golden brown and crispy and the internal temperature reaches at least 145°F (63°C), 2-3 minutes per side.
• Cut the pork belly into bite-size pieces using kitchen shears, then arrange on a plate with the perilla leaves, red leaf lettuce, jalapeños, and garlic. Serve with the ssamjang and salt & pepper sesame oil.
• Enjoy!

SAMGYEOPSAL (PORK BELLY) WINE MARINADE

Steps:

• If samgyeopsal are thick cuts, OPTIONALLY, you can score one side of the pork belly slice - across the layers.
• In a bowl, add the samgyeopsal, wine, bay leaves, peppercorns and rosemary sprigs.
• For a nicer presentation, roll each pork belly slice with a bay leaf in the center. Then add marinade.
• Marinate for 2-3 hrs before cooking. You can leave it overnight in the fridge. For red wine marinade, do not marinade longer than 24 hrs.
• Grill samgyeopsal on frying pan, table top grill pan or outdoor grill. Serve with ssamjang, ssam vegetables, kimchi and more! See my Serving Suggestions for more ideas.