Grilled Pork Belly Recipe

Ingredients

3 pounds of pork belly (fresh or pre-sliced frozen)

Green onion salad (pajeori):

• 14-16 green onions (about 5 cups), sliced thinly
• ¼ cup soy sauce
• 2 teaspoons sugar
• 1 tablespoon sesame seeds
• 1 tablespoon sesame oil
• 2 tablespoon hot pepper flakes (gochugaru)

Doenjang-gochujang dipping sauce (my special kind of ssamjang I make for samgyeopsal-gui):

• ¼ cup doenjang
• 1 green onion, chopped
• 1 garlic clove, minced
• 2 tablespoon gochujang
• 2 teaspoons sugar
• 2 teaspoons sesame seeds
• 1 tablespoon sesame oil

Vegetables:

• 1 bunch of lettuce, washed and drained
• 2 dozens of perilla leaves (optional), washed and drained
• 2 carrots, cut into bite size sticks
• 1 English cucumber, cut into bite size sticks
• 7-8 green chili peppers, chopped
• a dozen of raw garlic, sliced
• 1 large onion, cut across into ¼ size pieces

Instructions

1. Slice pork belly into bite sized pieces. Put it on a large plate and keep it in the refrigerator.

Make green onion salad

1. Soak shredded green onion in cold water for 5 minutes. Rinse and drain.
2. Combine soy sauce, sugar, sesame seeds, sesame oil, and hot pepper flakes in a small bowl. Mix well and set aside.
3. Portion the green onion into small serving bowls, and put some sauce on top of each. Set aside.

Make ssamjang (dipping sauce)

1. Combine soybean paste, hot pepper paste, sugar, green onion, garlic, sesame seeds, and sesame oil in a bowl and mix well. Set aside.

Prepare vegetables:

From the left: onion, garlic, green chili peppers, cucumber, carrot, and perilla leaves

How to cook:

1. Heat up your grill plate or pan. Put a little sesame oil on the hot plate for flavor.
2. Cover the grill plate with pork belly. Grill them and turn them over when the bottoms get a little crispy. Keep cooking and turning them over until both sides are crispy.
3. As the pieces get ready to eat, take them off the grill and put them on a small side plate. People can take the pieces from this plate, or if they’re too hungry they can take them right off the grill!
4. Eat, but keep cooking!

Doenjangjjigae (Korean fermented bean paste stew: 된장찌개)

Kongnamulmuchim (Soybean sprout side dish: 콩나물무침)

How to eat:

1. Put a piece of lettuce on a plate or in your hand. Add a piece of perilla leaf and a piece of cooked pork.
2. Add ssamjang, cooked onion or garlic, and some green onion salad on top.
3. Fold the lettuce leaf over so you have a little package.
4. Pop it into your mouth in one shot. Don’t bite it in half, it will break open! One-shot!