Korean Pork Belly Recipe

Marinate the pork

In a medium bowl combine soy sauce (3 tbs), mirin, brown sugar (1 tbs), gochujang, grated ginger, minced garlic, sesame oil (1 tsp) and black pepper. Stir until sugar mostly dissolves. Add pork belly slices and toss to coat completely. Cover and refrigerate for at least 30 minutes, up to 4 hours.

Remove pork from the fridge 10 minutes before cooking so it comes closer to room temperature; reserve any marinade for later use.

Make the glaze

Whisk together soy sauce (2 tbs), rice vinegar, honey, brown sugar (1 tsp), and 1 tablespoon water. In a small separate bowl, mix the cornstarch with the remaining 1 tbsp water until smooth, then whisk into the sauce. Set aside.

When heated, the glaze will thicken quickly; keep it warm and stir before using.

Prep vegetables

Chop the kimchi roughly, reserving about 1 tablespoon of kimchi juice to add to the pan. Slice red bell pepper and green onions (separate whites and greens).

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tsp sesame oil and swirl to coat.

Cook kimchi and peppers

Add the kimchi and the reserved kimchi juice to the hot skillet and stir-fry 1–2 minutes until it softens and the aroma blooms. Push kimchi to the side and add sliced red bell pepper and the white parts of the green onions; stir-fry together for another 1–2 minutes until the pepper is slightly tender but still bright. Remove vegetables to a plate and keep warm.

Sear the pork

Wipe the skillet if solids are burnt, then return to medium-high heat (add a small splash of neutral oil if needed). Add marinated pork belly slices in a single layer (do not overcrowd; sear in batches if necessary). Cook 2–3 minutes per side until deeply browned and some fat is rendered. Use tongs to flip and press slices to maximize contact.

Glaze and combine

When pork is nearly cooked through, pour the prepared teriyaki glaze into the pan along with any reserved marinade (but boil for 1 minute to cook off raw juices). Stir and toss to coat the pork; the glaze should thicken and become glossy in 1–2 minutes. Return the kimchi and vegetables to the pan, toss to combine and heat through for 30–60 seconds. Taste and adjust: add a squeeze of lime if you want brightness.

Toast the cashews

While pork is finishing, heat a small dry skillet over medium heat. Add the raw cashews and toast, stirring frequently, 3–4 minutes until fragrant and lightly browned. Remove to a plate and chop coarsely if desired.

When serving, sprinkle toasted cashews and toasted sesame seeds over the glazed pork and kimchi. Garnish with sliced green onion tops and chopped cilantro or extra green onion. Serve with lime wedges on the side.

Divide steamed rice among plates (about 1/2 cup cooked rice per serving for 4 servings—adjust to appetite). Arrange glazed pork and kimchi mixture on top of rice or alongside. Provide lettuce or perilla leaves for making wraps: place a piece of pork, some kimchi and crushed cashews in a leaf, fold and eat. Serve hot.

Leftovers: refrigerate cooled pork and kimchi in an airtight container up to 3 days. Reheat gently in a skillet to preserve texture.