Korean Oven Roasted Pork Belly Recipes

KOREAN OVEN ROASTED PORK BELLY

Korean Oven Roasted Pork Belly image

Korean roast pork belly is basically Korean version of Chinese char siew, and the onion salad is a must and goes really well with the roasted pork belly.

Provided by Anita Jacobson

Time 1h

Number Of Ingredients 15

Ingredients

1 kilogram pork belly, remove skin, cut into 4-5 long strips
4 tablespoon doenjiang (Korean soy bean paste)
2 tablespoon honey
1/2 tablespoon canola oil
3 cloves garlic, grated
1 inch ginger, grated
200 gram onion, thinly sliced
100 gram shallot, thinly sliced
1 tablespoon sugar
1-2 tablespoon gochugaru (Korean chili flakes)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1/2 tablespoon sesame oil
1/2 tablespoon toasted sesame seeds
a few dashes of ground black pepper

Steps:

Preheat oven to 218 Celsius (425 Fahrenheit).
Marinate pork belly with doenjiang, honey, canola oil, grated garlic, and grated ginger for 15 minutes.
Line a baking tray with aluminum foil. Insert a wire rack into the tray. Spray/brush the wire rack with oil to prevent sticking.
Transfer pork belly to the wire rack. Bake for 15 minutes.
Reduce oven temperature to 175 Celsius (350 Fahrenheit), and continue baking for an additional 25-30 minutes, or until the internal meat temperature reaches 63-71 Celsius (145-160 Fahrenheit).
Remove the pork belly from oven and let it rest for 10 minutes. Cut the pork belly into thin slices.
Soak onion and shallot for 10 minutes in plenty of cold water to remove bitterness. Drain well.
Mix together onion and shallot with the rest of the salad ingredients. Adjust taste as needed. Chill in the fridge until needed.
Serve thinly sliced pork belly along with some chilled spicy onion salad with either steamed white rice, or hamburger buns.

ROASTED PORK BELLY

Roasted Pork Belly image

Roasted pork belly with spices.

Provided by Lora

Categories Meat and Poultry Recipes Pork

Time 3h55m

Yield 16

Number Of Ingredients 11

Ingredients

1 ½ teaspoons paprika
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 ½ teaspoons ground turmeric
1 pinch cayenne pepper, or to taste
4 pounds whole pork belly
2 tablespoons lemon juice

Steps:

Combine paprika, oregano, cumin, salt, pepper, garlic powder, onion powder, turmeric, and cayenne pepper in a bowl; rub onto the non-fat side of pork belly. Cover with plastic wrap and refrigerate, at least 2 hours and up to overnight.
Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
Remove plastic wrap from pork belly and place pork belly, fat-side up, on the prepared baking sheet. Make shallow cuts into the fat of the pork belly in a checkered pattern. Rub lemon juice into the fat.
Roast in the preheated oven until fat begins to brown, 30 to 40 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue cooking until fat is crispy, about 1 hour more. Remove from oven and let rest 10 to 15 minutes before slicing.

Nutrition Facts : Calories 207.3 calories, Carbohydrate 1.6 g, Cholesterol 41.1 mg, Fat 15.7 g, Fiber 0.3 g, Protein 14 g, SaturatedFat 5.2 g, Sodium 1082.2 mg, Sugar 0.2 g

KOREAN GRILLED PORK BELLY (SAMGYEOPSAL) RECIPE BY TASTY

Korean Grilled Pork Belly (Samgyeopsal) Recipe by Tasty image

Can't get enough of BTS? Try one of Suga's favorite foods: Korean grilled pork belly (samgyeopsal). It's simple, quick, and packed with flavor. Try a bite with a slice of garlic, jalapeño, and the ssamjang dipping sauce; it's delicious!

Provided by Jasmine Pak

Categories Lunch

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons soybean paste, doenjang
1 tablespoon korean chili paste, gochujang
1 tablespoon mirin
1 tablespoon sesame oil
2 teaspoons garlic, minced
1 teaspoon sugar
1 teaspoon sea salt
2 tablespoons sesame oil
freshly ground black pepper, to taste
1 lb fresh pork belly
perilla leaf
red leaf lettuce
3 jalapeñoes, sliced into rounds
10 cloves garlic, thinly sliced

Steps:

Make the ssamjang: In a medium bowl, stir together the soybean paste, chile paste, mirin, sesame oil, garlic, and sugar.
Make the salt & pepper sesame oil: In a small bowl, stir together the salt, sesame oil, and pepper.
Heat a Korean barbecue griddle or large pan over medium-high heat. When the pan is hot, rub a piece of pork belly around the pan to grease with the melted fat, then arrange the pork belly in the pan in a single layer, working in batches to avoid overcrowding the pan. Cook until the pork belly is golden brown and crispy and the internal temperature reaches at least 145°F (63°C), 2-3 minutes per side.
Cut the pork belly into bite-size pieces using kitchen shears, then arrange on a plate with the perilla leaves, red leaf lettuce, jalapeños, and garlic. Serve with the ssamjang and salt & pepper sesame oil.
Enjoy!

Nutrition Facts : Calories 689 calories, Carbohydrate 3 grams, Fat 69 grams, Fiber 0 grams, Protein 10 grams, Sugar 2 grams

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