K-Food Recipes

Super Crispy Pork Belly

'Samgyeopsal' is a quintessential Korean BBQ dish where a cut of pork belly (consisting of three layers of meat and fat) is grilled until golden brown and wrapped in lettuce with garlic, grilled kimchi, ssamjang, and other accompaniments.

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육식맨 YOOXICMAN 5.4M💬 3.3K⏱ 6:21

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⚠️ AI-generated recipe. Actual results may vary.

Servings16Servings
1510
About 1,280 kcal per serving· about 20,480 kcal total· ⏱ 180 min(AI estimate)
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  • Pork belly (slab)(삼겹살)4 kg
  • Salt(소금)2 tablespoons
  • Black pepper(후추)1 tablespoons
  • Cooking oil(식용유)50 ml

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Steps

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  1. 1Pat the skin of the pork belly completely dry with paper towels.
  2. 2Use an awl or the tip of a knife to poke plenty of holes into the skin to help the fat and moisture release easily.
  3. 3Season the entire piece of pork belly generously with salt and pepper.
  4. 4Slow-cook the pork belly in a low-temperature oven (around 120-150°C) until it is cooked through.
  5. 5Finally, increase the oven temperature to 200°C or higher and roast until the skin becomes crispy like a chip.

💡 Cooking Tips

When grilling Samgyeopsal, do not flip it frequently; flipping it only once or twice on each side to crisp the surface (Maillard reaction) will trap the juices inside, keeping it moist.

⇄ Substitutes

If the pork belly cut is too fatty, you can substitute it with Pork Collar/Pork Neck or Thinly Sliced Beef Brisket for grilling.

Storage

As it is fresh meat, it is best to grill and eat it within 1-2 days after purchase. It can be stored in the freezer for up to 3 months if sealed, and it is best not to leave any leftovers of cooked meat.

Related

Jeyuk-bokkeum (Spicy Pork), Pork Kimchi-jjigae (using leftover meat), Daepae-samgyeopsal (thinly sliced pork belly) and bean sprout stir-fry.

FAQ

  • Q. Is there anything to keep in mind when grilling pork belly with the skin on (Ogyeopsal)?

    A. If it has skin, grease can splatter heavily in all directions when grilling, so it is safer to use a grease shield or a deep pan.

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