In a large bowl, combine red wine, soy sauce, minced garlic, minced ginger, brown sugar, black pepper, and sesame oil. Mix well until the sugar is dissolved. Add the pork belly to the marinade, ensuring it is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Pork Belly

Preheat a grill or a skillet over medium-high heat. Remove the pork belly from the marinade, allowing excess marinade to drip off. Grill the pork belly pieces for about 5-7 minutes on each side or until they are nicely charred and cooked through.

Cook the Pork Belly

Once cooked, remove the pork belly from the grill and let it rest for a few minutes. Slice into bite-sized pieces and serve with chopped green onions on top. Enjoy with your favorite dipping sauces and side dishes.

red wine samgyubsal

Recipe information

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