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Hi! Today we are reposting this recipe because it’s so delicious, and also very perfect to make for Independence day! This is such a great alternative to burgers and hot dogs. What are you guys planning to grill up this weekend? 

Today we have a Korean Style Spicy Pork Belly recipe. Pork Belly is one of my favorite things to order at Korean BBQ, so it’s nice to be able to make it at home once in a while. This is a great recipe for a group of people because the components for it are so minimal. Lettuce and brown rice essentially. My favorite part of this recipe is constructing my little pork belly burrito. I personally go for double lettuce because I really love the texture and taste with the pork belly, but it is totally ok to just forget the lettuce and eat the rice topped with pork belly. Whatever floats your boat! Enjoy!
♥ Teri

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Korean-Style Marinated Spicy Pork Belly

1 lb. thinly sliced pork belly
marinade:
1/3 cup Korean chili paste (gochugang)
2 1/2 tablespoons granulated sugar
2 tablespoons low sodium soy sauce
2 tablespoons Korean chili powder (gochugaru)
2 tablespoons sesame oil
2 green onions, thinly sliced
2 garlic cloves, minced

accompaniments:
1 head red leaf lettuce, washed and pat dry
1 cup hot cooked brown rice, cooled (optional)

garnish:
1 green onion, thinly sliced
2 tablespoons toasted sesame seeds

Directions:
1. Preheat grill to medium-high heat.
2. For pork belly: Place pork belly in a large, nonreactive mixing bowl and add remaining marinade ingredients. Mix until thoroughly combined. Cover and refrigerate for 30 minutes. Spray grill with nonstick cooking spray. Grill pork belly for 4 to 5 minutes. Flip and continue to grill for 2 additional minutes. Remove from grill and set aside.
3. To assemble: Place a tablespoon or two of rice onto the center of a single red lettuce leaf and top with pork belly, green onions and sesame seeds. Wrap up and eat.

 /   /   /  11 Comments
  1. The Blonde Chef Not Specified Not Specified

    yum yum! these look like the perfect lunch!

  2. Sharlynn Ng Not Specified Not Specified

    This looks absolutely delicious! My mom loves making simple korean food at home and I love what you did with the pork belly! That’s such a delicious and super appetizing way to have that juicy cut!

  3. Peg Not Specified Not Specified

    Question re pork belly – it looks like bacon. Can you help me understand the difference and what the butcher would know it as?
    Looks delish!!!

    • Jenny Park Not Specified Not Specified

      Bacon is pork belly that has been cured..giving it it’s flavor and salty taste. Pork belly is completely unseasoned. Hope that helps!

  4. Christina @ but i'm hungry Not Specified Not Specified

    Ooooh, I love this. We have lots of pork belly in the freezer from our pork half, and I admittedly kind of hoard it until I find a really special use for it. This looks perfect… we love anything lettuce wrap-ish. Thanks!

  5. Millie l Add A Little Not Specified Not Specified

    Love it! Looks great in lettuce wraps!

  6. Sandy Not Specified Not Specified

    I love this with some kimchee added! Cucumber is the best kind cause it gives it that little crunch!

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  8. Paul Eastley Not Specified Not Specified

    My wife and I found a new Korean shop here on the south side of Brisbane and among many other wonderful items we found thin sliced pork belly, which we promptly bought. Then we found this recipe so It was back to the Korean shop to purchase the gochugaru and gochugang. I did the marinade and my wife did the cooking. What an amazing dish this turned out to be. I marinated the meat for about six hours and we’re cooking it again for dinner tonight. My wife found it slightly too hot so a little less spice and we’ll cut the sugar back slightly
    . We also found that the meat needed a little resting before consuming.
    This one is definitely a winner. Yum.

  9. Nadia Not Specified Not Specified

    What can I use instead of Korean chilli paste, if anything?

    • Jenny Park Not Specified Not Specified

      You can use harissa, although the Flavors will be different…still delicious though! :)

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