Juicy Pork Belly Grill – The Perfect Method
No More Splatter! Juicy Pork Belly Grill, Perfectly Paired with Crunchy Chili Salad, Sweet Onion Salad, and Delicious Stir-Fried Kimchi
Today is March 3rd, ‘Pork Belly Day’! Many of you love grilled pork belly, but often struggle with oil splattering everywhere. This recipe will show you how to grill it perfectly: with minimal splatter, reduced odor, bursting with juicy flavor, and a beautiful golden-brown finish. We’ve also included recipes for crunchy chili salad, sweet onion salad, and stir-fried kimchi that pair exceptionally well!
Main Ingredients
- Pork belly 400g
- Crunchy chilies 3 pcs
- Onion 1 pc
- Aged kimchi 200g
- Butter 1 Tbsp
Seasoning Ingredients
- Doenjang (Korean soybean paste) 1 Tbsp
- Perilla oil 1 Tbsp
- Perilla seeds 1 Tbsp
- Plum extract 4 Tbsp
- Minced garlic 1 tsp
- Sesame seeds 2 Tbsp
- Gochugaru (Korean chili powder) 1 Tbsp
- Soy sauce 1 Tbsp
- Sesame oil 1 Tbsp
- Herb salt (a pinch)
- Sugar 1 Tbsp
- Doenjang (Korean soybean paste) 1 Tbsp
- Perilla oil 1 Tbsp
- Perilla seeds 1 Tbsp
- Plum extract 4 Tbsp
- Minced garlic 1 tsp
- Sesame seeds 2 Tbsp
- Gochugaru (Korean chili powder) 1 Tbsp
- Soy sauce 1 Tbsp
- Sesame oil 1 Tbsp
- Herb salt (a pinch)
- Sugar 1 Tbsp
Cooking Instructions
Step 1
Prepare the pork belly, which has its skin attached, promising a wonderfully chewy texture. Choosing fresh pork belly is key to a delicious outcome.
Step 2
We’ll be serving this with a crunchy chili salad dressed in doenjang and a sweet and tangy onion salad – perfect companions to grilled pork belly. Having these ready beforehand enhances the dining experience.
Step 3
Get ready with a pot or frying pan that has a lid and a good non-stick coating. This will prevent the pork belly from sticking and ensure even cooking.
Step 4
Place the pork belly slices evenly in the preheated pot or pan over medium heat. Sprinkle with herb salt for initial seasoning. If you don’t have herb salt, regular salt and pepper work just fine.
Step 5
Now, cover the pot with the lid and let the pork belly cook. As it cooks, moisture will be released from the meat. Once this moisture evaporates and you hear a sizzling sound from the rendered fat, it’s time to lift the lid.
Step 6
Remove the lid and flip the pork belly slices. After flipping, sprinkle again with herb salt and cover with the lid. This step is the secret to keeping the pork belly moist inside while achieving a beautiful golden-brown crispiness on the outside! Cooking with the lid on minimizes moisture loss, resulting in tender, juicy meat, and significantly reduces oil splatter. Plus, it cooks faster!
Step 7
Once perfectly grilled, transfer the pork belly to a plate. Now, we’ll use the flavorful rendered fat in the same pot or pan to stir-fry the aged kimchi. If there isn’t enough fat, add 1 Tbsp of butter and 1 Tbsp of sugar to balance the kimchi’s sourness. Stir-frying until the kimchi is tender creates an amazing side dish.
Step 8
Let’s make the crunchy chili salad. In a bowl, combine the seasoning ingredients: 1 Tbsp doenjang, 1 Tbsp perilla oil, 1 Tbsp perilla seeds, 4 Tbsp plum extract, 1 tsp minced garlic, 2 Tbsp sesame seeds, and 1 Tbsp gochugaru. Mix them well. Then, add the chopped crunchy chilies and gently toss to coat. Your delicious chili salad is ready!
Step 9
Now, for the onion salad. Using the same seasoning mixture, add the thinly sliced onion and gently toss. Be careful not to overmix; you want to preserve the onion’s crisp texture.
Step 10
Everything is ready! Arrange the golden-brown grilled pork belly, flavorful stir-fried kimchi, refreshing onion salad, and spicy chili salad on fresh perilla leaves. Wrap them up and enjoy! The combination of textures and diverse flavors will be incredibly satisfying. This is the perfect way to celebrate Pork Belly Day!
