Ultimate Crispy Pork Belly: The Perfect ‘Crispy Samgyeopsal’ Recipe
Experience the ultimate ‘Crispy Pork Belly’ that you absolutely must try in your lifetime! With a texture that is incredibly crispy on the outside and wonderfully moist on the inside, the savory juices burst with every bite. Prepare for a revolutionary taste sensation!
Pork belly is enjoyed in various culinary traditions around the world! This recipe elevates it by first gently roasting the pork belly at a low temperature in the oven until tender, and then flash-frying the skin to achieve an unparalleled crispy texture. We’re bringing out the best in our delicious Korean pork!
Main Ingredients
- Thick-cut Pork Belly 800g (Pork belly with rind, known as ‘Ogyeopsal’, is highly recommended for extra crispiness)
Seasoning
- Barbecue Seasoning Mix 1 Tbsp (If unavailable, salt and pepper can be used as a substitute)
- Barbecue Seasoning Mix 1 Tbsp (If unavailable, salt and pepper can be used as a substitute)
Cooking Instructions
Step 1
Begin by selecting a thick, substantial cut of pork belly for today’s star dish. If you can find ‘Ogyeopsal’, which includes the skin, you’ll achieve an even crispier and more flavorful result.
Step 2
Slice the pork belly into generous pieces, about 4cm thick. Next, score the skin part with cuts spaced about 1cm apart. This technique helps the skin to crisp up beautifully and allows seasonings to penetrate better.
Step 3
Now, carefully apply the barbecue seasoning mix to the meaty part of the pork belly, avoiding the scored skin. If you don’t have barbecue seasoning, a simple mix of salt and freshly ground black pepper will also work wonderfully to enhance the flavor.
Step 4
Place the prepared pork belly into an oven preheated to 120°C (250°F). Roast slowly for about 1.5 hours. If you don’t have an oven, an air fryer set to a similar temperature will also yield delicious results. The key to achieving a moist interior is this slow, low-temperature cooking method.
Step 5
Once removed from the oven, your pork belly will be wonderfully tender and moist. Carefully collect the rendered fat from the pork belly and place it into a frying pan. This fat will be used to crisp up the skin. You can pat the meat dry with paper towels and reserve the drippings.
Step 6
Place the pork belly in the frying pan with the scored skin side down. Fry gently to crisp up the skin. If there isn’t enough rendered fat from the pork, add a little cooking oil to the pan. Fry over low heat for about 10 minutes, or until the skin is perfectly golden and crispy. This final step creates the ultimate ‘Crispy Pork Belly’ with a delightful contrast between the crunchy skin and the succulent meat.
