Spicy Pork Belly Recipe
Grilled pork belly served with rice and kimchi.
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Ingredients
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Pork Belly Marinade
Rice
Kimchi
Method
Marinating the Pork Belly
- 1
Prepare the Marinade
In a large bowl, combine soy sauce, gochugaru, minced garlic, grated ginger, brown sugar, sesame oil, and black pepper. Mix well until the sugar is dissolved.
- 2
Marinate the Pork
Add the pork belly to the marinade, ensuring it's well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Cooking the Pork Belly
- 3
- 4
Grill the Pork Belly
Remove the pork belly from the marinade and place it on the grill. Grill for about 5-7 minutes on each side, or until the pork is nicely charred and cooked through.
- 5
Rest and Slice
Once cooked, remove the pork belly from the grill and let it rest for 5 minutes. Then, slice it into bite-sized pieces.
Cooking the Rice
- 6
Rinse the Rice
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- 7
Cook the Rice
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce the heat to low and cover. Let it simmer for about 15 minutes, or until the water is absorbed and the rice is tender.
- 8
Serving
- 9
Plate the Dish
Serve the grilled pork belly on a plate alongside a generous scoop of jasmine rice and a portion of kimchi.
- 10
Garnish
Optionally, garnish with sesame seeds and chopped green onions for added flavor and presentation.
