Huli Huli Style Spicy Pork Belly Recipe
Local Baby Romaine, Cilantro, Ko Chu Jang
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Ingredients
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Pork Belly and Marinade
Method
Cooking Instructions
- 1
Prepare the Marinade
In a bowl, combine the Ko Chu Jang, soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and lime juice. Stir well until the sugar is dissolved and the mixture is smooth.
- 2
Marinate the Pork Belly
Cut the pork belly into 1-inch thick slices. Place the slices in a large zip-top bag or shallow dish and pour the marinade over the top. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
- 3
Preheat the Grill
Preheat your grill to medium-high heat.
- 4
Grill the Pork Belly
Remove the pork belly from the marinade and shake off excess. Grill the slices for about 5-7 minutes per side, or until they are nicely charred and cooked through.
- 5
Prepare the Salad
While the pork is grilling, rinse and dry the baby romaine and chop it into bite-sized pieces. Toss with chopped cilantro.
- 6
Serve
Serve the grilled pork belly on a plate alongside the baby romaine salad. Drizzle any remaining marinade over the pork for added flavor.
