Huli Huli Style Spicy Pork Belly Recipe
Local Baby Romaine, Cilantro, Ko Chu Jang
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Belly Marinade
Salad
Method
Marinating the Pork Belly
- 1
Prepare the Marinade
In a bowl, mix together the soy sauce, Ko Chu Jang, brown sugar, minced garlic, minced ginger, sesame oil, and black pepper.
- 2
Marinate the Pork
Place the pork belly in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours or overnight for best results.
Cooking the Pork Belly
- 3
Grill the Pork
Preheat a grill to medium-high heat. Remove the pork belly from the marinade and grill for about 5-7 minutes on each side, or until it develops a nice char and is cooked through.
- 4
Rest and Slice
Remove the pork from the grill and let it rest for 5 minutes before slicing it into bite-sized pieces.
Preparing the Salad
- 5
Combine Salad Ingredients
In a large bowl, combine the baby romaine lettuce and chopped cilantro. Drizzle with lime juice and olive oil, then season with salt to taste. Toss to combine.
Serving
- 6
Plate and Serve
Serve the sliced spicy pork belly on a bed of the baby romaine salad. Enjoy!
