Crispy Oven-Roasted Pork Belly
Aged Kimchi
Experience perfectly crispy oven-roasted pork belly, cooked alongside aged kimchi and fresh vegetables that soak up the rich, savory drippings.
Roasting pork belly (samgyeopsal) in the oven on a wire rack is a game-changing technique. Hanging the slices allows the fat to render beautifully, creating a shatteringly crisp exterior while keeping the meat tender. Catching those flavorful drippings underneath with aged kimchi, mushrooms, and onions transforms them into a deeply savory, umami-rich accompaniment.
Ingredients
- 500 g pork belly slices (samgyeopsal)
- 1 cup aged kimchi
- 1 cup button mushrooms
- 1 medium onion
- 1 tbsp toasted sesame seeds
- 1 tsp plum extract (maesil-cheong)
Instructions
- 1Prepare the pork belly
Using kitchen tongs, drape individual slices of raw pork belly over the wires of an oven rack, similar to hanging clothes on a line. This hanging technique allows the fat to render and drip away from the meat while it roasts, ensuring an even cook.
Tip: Ensure the slices are spaced out evenly to allow hot air to circulate freely around each piece of meat. - 2Prepare the roasting tray
Arrange sliced mushrooms, onion rings, and a generous portion of aged kimchi onto a baking tray. This tray will be placed underneath the pork belly to catch the rendered fat as it drips down.
Tip: Using aged kimchi is key here, as its acidity balances the rich, rendered pork fat that will season the vegetables. - 3Assemble the roast
Place the baking tray containing the mushrooms, onions, and aged kimchi directly underneath the oven rack where the pork belly is hanging. Roast everything at 220 degrees for 12 minutes to achieve crispy pork and flavorful, fat-basted vegetables.
Tip: If you prefer the aged kimchi extra soft, remove the pork belly after 12 minutes and continue roasting the kimchi for another 2-3 minutes. - 4Slice the pork
Once cooked, remove the crispy pork belly from the oven and transfer it to a serving plate. Use kitchen shears to cut the roasted slices into bite-sized pieces for easier consumption.
Tip: Kitchen shears are much faster and safer than a knife for cutting crispy, hot pork belly slices directly on the serving plate. - 5Garnish with sesame
Garnish the roasted kimchi and vegetables by sprinkling a handful of sesame seeds over the top, adding a light, nutty crunch to the final dish.
Tip: Toasted sesame seeds provide a more pronounced aroma than raw ones. - 6Final touch with plum extract
Add a final layer of complexity by drizzling a small amount of plum extract over the roasted kimchi. The sweetness of the plum balances the savory, fermented flavors of the dish.
Tip: Plum extract is a traditional Korean pantry staple that adds a bright, fruity sweetness, perfectly complementing aged kimchi.
