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
+ 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:
- ¼ cup soybean paste
- ½ cup korean chili paste
- 1 Tbsp soy sauce
- 1 fresh red chili pepper, minced
- 1 fresh green chili pepper, minced
- 4 cloves garlic, minced
- 2 green onions, minced
- 1 Tbsp sesame seeds
- 1 Tbsp sesame oil
- 1 tsp rice wine
- 8 oz enoki mushrooms
Directions
- 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.
- Cover and let stand 1 hour. Serve the sauce in two small dishes.
- Separate the lettuce leaves, rinse, and dry. Set aside.
- Rinse and drain the perilla leaves. Set aside.
- In a frying pan, roast sesame oil over high heat, then add Enoki mushrooms and toast until lightly browned. Reserve on a small plate.
- Prepare partially frozen pork belly by slicing crosswise into pieces about ⅛-inch thick.
- Lightly season slices with salt and pepper and let stand 5–10 minutes.
- Grill over medium heat about 30 seconds per side.
- 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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