Korean · Dinner
Grilled Pork Belly Slices
Thin slices of pork belly are grilled hot and fast until the edges crisp, then wrapped in lettuce with garlic, ssamjang, and pickled radish. Smoky, fatty, and savoury, this dairy-free Korean BBQ classic is served with rice and scallion.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
682Calories
30.4gProtein
45.9gFat
39.6gCarbs
6.1gSugar
2.8gFiber
2415mgSodium
161mgChol
17.1gSat Fat
780mgPotassium
75mgCalcium
3.1mgIron
0.9mcgVitamin B12
10mgVitamin C
Goes well with
Korean Beer (Lager)
local
Barley Tea (Boricha)
international
dairy-free
Instructions
1
Prep
Slice the pork belly into 1/4-inch strips and season both sides with salt and black pepper.
2
Prep
Thinly slice the daikon and toss with rice vinegar and sugar-white in a small bowl to quick-pickle.
3
Heat
Heat a grill pan over high heat with 1 tsp sesame oil until shimmering, then lay pork belly strips flat and cook 3 to 4 minutes per side until edges are deeply browned, fat renders clear, and garlic turns golden.
4
Plate
Arrange pork belly on a plate with lettuce leaves, pickled daikon, scallion, ssamjang made from doenjang, gochujang, and sesame oil, and 98g cooked rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g pork belly
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp doenjang
- 2 tsp2 tsp gochujang
- 1 tsp1 tsp sesame oil
- 44 lettuce leaves
- 46g46g daikon
- 2 tbsp2 tbsp rice vinegar
- 1 tsp1 tsp sugar-white
- 22 scallion
