Korean BBQ Pork Belly

Prep Time 45 mins

Cook Time 3.5 hrs

Total Time 4 hrs 15 mins

Difficulty: Advanced

Best Season: Summer

Description

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.

Ingredients

Gochujang paste

64 gm Gochugaru (Korean chili pepper flakes)
88 gm water
42 gm honey
54 gm red miso paste
22 gm sake
3 gm seasoned rice vinegar
2 gm Kosher salt

Gochujang Sauce (Marinade)

1 recipe gochujang paste (see recipe above)
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

BBQ Pork Belly

1/2 center cut pork belly
Kosher salt & pepper

Instructions

Gochugharu Paste

1
2
Add gochugaru, water, honey, and miso paste to a pot and stir over medium heat until the mixture bubbles.
3
Turn off the heat and leave for 15 minutes.
4
Stir in sake, vinegar and salt, and transfer the mixture to a bowl. Let cool to room temperature.
5
Refrigerate for up to 1 month.

Gochujang Marinade

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

Finish Pork Belly

7
Season the pork belly on both sides with salt and pepper
8
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
9
Combine all the ingredients of the marinade in a blender and blend until smooth
10
Preheat oven to 200°. Take out the pork belly and slather with marinade
11
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
12
Pull the pork out and let it cool for an hour before wrapping
13

Read it online: https://brinnerbites.com/recipe/korean-bbq-pork-belly/