Korean inspired port belly

OK, so maybe it’s not that kosher. But it is so good!

Korean inspired pork belly
Korean inspired pork belly

The basic recipe is real simple. I just added some seasoning and modified quantities to how I like it. Other than the salt, sugar and black pepper, spices are optional.


  • Pork Belly slab, skinless, but with the fat layer. As small or large as you want.
  • The following is per pound of pork:
    • 1/2 tbs salt
    • 1 tbs sugar
    • 1/4 tsp Black pepper
    • 1 pinch of Habanero pepper (or Cayenne)
    • 1/4 tsp granulated garlic
    • 1/4 tsp granulated onion

mix all spices together. If you have a big enough Ziploc bag for the pork put it and the spices in the bag, close it and work it all until the pork is covered with the spice mix. Optionally, just dry rub the pork all over.

Place in the fridge, covered, overnight.

Place on a roasting pan, 450f, for 30 minutes. Lower to 275f and let cook for two more hours.

Now for the hard part. Let it cool down. Don’t eat it! I know, not easy. Sometimes you gotta cheat. It smells and looks too good. OK, have a tiny piece, but it will be even harder not to keep eating!

One it cooled down to room  temperature, wrap it in plastic and let it cool in the fridge for a few hours. Then you can take it out, slice it, warm it, fry it, cube it etc.

In the picture it shows how it looks like relatively thick sliced. I served it with green peas and quick pickled carrots, red bell pepper and apple. I’m getting hungry.


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