Korean Pan-Grilled Marinated Pork Belly
Bring the ultimate Korean BBQ experience home with this marinated grilled pork belly. Caramelized, savory-sweet, and perfectly charred, it's easily made in a frying pan.
Marinated pork belly is a beloved staple of Korean dining, treasured for its rich, fatty texture and bold flavor profile. Cooking it in a hot frying pan perfectly caramelizes the marinades natural sugars, replicating the irresistible crust of a charcoal grill right in your own kitchen.
Ingredients
- 500 g pork belly slices
- 1 cup Korean pork marinade (gochujang or soy-based)
- optional sliced raw garlic
- optional sliced green chilies
- optional fresh perilla leaves
- optional sesame seeds
Instructions
- 1Marinate the pork belly
Place the raw pork belly strips into a large bowl and add the prepared marinade. Coat each slice thoroughly to ensure the flavors penetrate the meat for a delicious grilled result.
Tip: For best results, let the pork marinate for at least 30 minutes before grilling. - 2Sear the pork belly
Arrange the marinated pork belly slices in a single layer in a preheated frying pan. Cook over medium-high heat to begin searing the meat, allowing the sugars in the marinade to caramelize.
Tip: Ensure the pan is hot before adding the pork to get a good char. - 3Flip and brown the pork
Turn the pork belly slices over once they have developed a deep, caramelized crust on one side. Continue cooking until both sides are well-browned and the pork is fully cooked through.
Tip: Keep an eye on the heat so the marinade doesnt burn before the meat is cooked. - 4Cut into bite-sized pieces
Once the pork belly is fully cooked, use clean kitchen shears to cut the long strips into convenient, bite-sized pieces directly in the pan. This makes the meat easier to handle and serve.
Tip: Using kitchen shears is the traditional and most efficient way to prepare grilled pork for lettuce wraps.
