Korean Bbq Pork Belly Recipe

Prepare the pork

Pat the pork belly slices dry with paper towels. Trim any excessive loose fat but keep enough for browning and flavor.

In a medium bowl, whisk together soy sauce, gochujang, brown sugar, mirin, sesame oil, minced garlic, grated ginger, and black pepper until smooth and sugar dissolves.

Add the pork belly slices to the marinade, turning to coat each piece thoroughly. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours. If short on time, 30 minutes will still impart good flavor.

About 20 minutes before cooking, remove pork from the fridge to come closer to room temperature and allow excess marinade to drip off (reserve marinade).

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until hot. Add the pork belly slices in a single layer (work in batches if needed). Sear 2–3 minutes per side, pressing slightly so pork makes good contact with the pan, until well-browned and caramelized. Reduce heat if they start to burn.

If using a grill, preheat to medium-high and grill slices 2–4 minutes per side until charred at edges and cooked through. Pork belly will render fat; rotate as needed for even cooking.

If you reserved marinade and want a glaze: pour reserved marinade into a small saucepan, bring to a simmer and cook 2–3 minutes until thickened (must be boiled to cook raw pork juices). Brush a little on the cooked slices for extra gloss and flavor.

Transfer cooked pork to a cutting board and rest 3–4 minutes. Slice into bite-sized strips if desired.

While the pork marinates, place julienned daikon and carrot into a heatproof bowl or jar.

In a small saucepan combine rice vinegar, water, sugar, salt, and optional sliced chili. Warm gently over low heat just until sugar dissolves (about 1–2 minutes). Do not boil; warming helps dissolve sugar faster.

Pour the warm pickling liquid over the vegetables so they are fully submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes. For best texture and flavor, refrigerate 1–2 hours or overnight. Drain before serving.

In a blender or food processor combine mayonnaise, fresh cilantro leaves, lime juice, sesame oil, minced garlic, salt, and black pepper.

Pulse or blend until the cilantro is finely incorporated and the mayo is green and smooth. Taste and adjust seasoning — add additional lime juice or salt as needed.

Transfer to a squeeze bottle or small bowl and refrigerate until ready to serve. Keeps up to 3 days refrigerated.

If serving with rice: spoon steamed rice into bowls. If serving as lettuce wraps: arrange washed lettuce leaves.

Place several slices or strips of the cooked Korean BBQ pork belly on top of rice or inside lettuce leaves.

Top with a small handful of drained pickled vegetables.

Drizzle 1–2 tablespoons of cilantro mayo over the pork and veggies (adjust to taste).

Garnish with toasted sesame seeds, sliced scallions, and a lime wedge on the side. Serve immediately.