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Grilled Pork Belly

Grilled pork belly is typically cooked tableside as part of Korean-style barbecues. The Korean name, samgyeopsal, means “three layer flesh” and references the layers of lean meat and fat that appear when pork belly is sliced. Korean-style barbecue is gaining popularity in the US, notably in Los Angeles, but also in urban centers around the country. Samgyeopsal is a quick, easy, and flavorful dish.

Recipe Servings: 4

Prep Time
30 minutes
+ 1 hour 5 minutes resting
Cook Time
10 minutes
Total Time
1 hour 45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

  • 2 lbs pork belly, partially frozen
  • Salt, to taste
  • Pepper, to taste
  • 2–3 cups short or medium grain white rice, steamed
  • 1–2 heads red leaf lettuce
  • 20 perilla leaves
  • Pickled white radish, thin sliced
  • 5 jalapeño peppers
  • 8–12 garlic cloves 
Dipping sauce:

Directions

  1. In a small bowl, prepare dipping sauce by combining all the ingredients except mushrooms, mixing well to combine, Add water if needed to achieve the desired paste-like consistency.
  2. Cover and let stand 1 hour. Serve the sauce in two small dishes.
  3. Separate the lettuce leaves, rinse, and dry. Set aside.
  4. Rinse and drain the perilla leaves. Set aside.
  5. In a frying pan, roast sesame oil over high heat, then add Enoki mushrooms and toast until lightly browned. Reserve on a small plate.
  6. Prepare partially frozen pork belly by slicing crosswise into pieces about ⅛-inch thick.
  7. Lightly season slices with salt and pepper and let stand 5–10 minutes.
  8. Grill over medium heat about 30 seconds per side.
  9. Wrap slices of pork belly with small amounts of rice using a perilla leaf, topped with a dab of dipping sauce.

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