Name: Korean BBQ Pork Belly
Prep time: 45 min
Cook time: 3 h 30 min
Total time: 4 h 15 min
Ingredients: 64 gm Gochugaru; 88 gm water; 42 gm honey; 54 gm red miso paste; 22 gm sake; 3 gm seasoned rice vinegar; 2 gm Kosher salt; 1 recipe gochujang paste; 1/2 cup fresh orange juice; 10 whole garlic cloves; 1 lrg jalapeño, seeded & chopped; 1/2 white onion, chopped; 1/2 cup soy sauce; 2 tsp chopped fresh ginger; 2 Tbsp toasted sesame oil; 1/2 center cut pork belly; Kosher salt & pepper

Korean BBQ Pork Belly

This pork recipe showcases Roy Choi-inspired Korean BBQ pork belly adding traditional smoking and slow roasting techniques. The process features applewood smoking, umami-rich marinade, and perfect caramelization to create sweet, spicy Korean BBQ perfection.

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Prep Time 45 mins Cook Time 3.5 hrs Total Time 4 hrs 15 mins Difficulty: Advanced Best Season: Summer

Instructions

Gochugharu Paste

Add gochugaru, water, honey, and miso paste to a pot and stir over medium heat until the mixture bubbles.
Turn off the heat and leave for 15 minutes.
Stir in sake, vinegar and salt, and transfer the mixture to a bowl. Let cool to room temperature.
Refrigerate for up to 1 month.

Gochujang Marinade

Combine all the ingredients of the marinade in a blender and blend until smooth. Refrigerate for up to 6 months

Finish Pork Belly

Season the pork belly on both sides with salt and pepper
Place on a wire rack on a sheet pan and put next to the fan you refrigerator or somewhere cool and let it rest for 3 hours or overnight
Combine all the ingredients of the marinade in a blender and blend until smooth
Preheat oven to 200°. Take out the pork belly and slather with marinade
Place the pan in the oven and cook for 3 hours then turn the temperature up to 450 degrees and roast for another 20 minutes
Pull the pork out and let it cool for an hour before wrapping

Korean BBQ Pork Belly