Ingredients with Measurements:
- 1 pound pork belly, sliced
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons rice wine
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 teaspoon black pepper
- 1 green onion, thinly sliced
- 1 tablespoon toasted sesame seeds
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a mixing bowl, combine soy sauce, brown sugar, sesame oil, rice wine, minced garlic, minced ginger, and black pepper. Mix well until the sugar is dissolved.
2. Add the sliced pork belly to the marinade and mix well to coat. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat the grill or grill pan over medium-high heat.
4. Grill the marinated pork belly for 3-4 minutes on each side until cooked through and slightly charred.
5. Transfer the grilled pork belly to a serving plate and sprinkle with sliced green onions and toasted sesame seeds.
- Time:
Preparation time: 10 minutes
- Marinating time: 2 hours or overnight
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan over medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Fat: 35g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Brown sugar can be substituted with honey or maple syrup.
- Rice wine can be substituted with dry sherry or white wine.
- Green onions can be substituted with chives or scallions.
Variations:
- Add sliced onions or mushrooms to the marinade for extra flavor.
- Use chicken or beef instead of pork belly.
- Serve with lettuce leaves and ssamjang (Korean dipping sauce) for a traditional Korean wrap.
Tips and tricks:
- Make sure to slice the pork belly thinly for even cooking.
- Don't overcook the pork belly to prevent it from becoming tough.
- Use a meat thermometer to check the internal temperature of the pork belly. It should reach 145°F.
Storage instructions:
- Leftover pork belly can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pork belly in a pan over medium heat until heated through.
Presentation ideas:
- Serve the grilled pork belly on a wooden board or platter for a rustic look.
- Garnish with fresh herbs or edible flowers for a pop of color.
Garnishes:
- Sliced green onions
- Toasted sesame seeds
- Fresh herbs or edible flowers
Pairings:
- Steamed rice
- Kimchi
- Pickled vegetables
Suggested side dishes:
- Korean-style potato salad
- Spicy cucumber salad
- Stir-fried vegetables
Troubleshooting advice:
- If the pork belly is too salty, reduce the amount of soy sauce in the marinade next time.
Food safety advice:
- Make sure to cook the pork belly to the recommended internal temperature to prevent foodborne illness.
Food history:
- Ganjang Samgyeopsal is a popular Korean dish that originated in the 1960s. It is typically served as a main dish or as a part of a Korean barbecue spread.
Flavor profiles:
- Savory
- Salty
- Sweet
- Nutty
Serving suggestions:
- Serve the grilled pork belly with steamed rice and a variety of Korean side dishes for a complete meal.
- Pair with a cold beer or a glass of chilled white wine.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean