Ingredients with Measurements:
- 1 pound of pork belly (samgyeopsal)
- 1 cup of kimchi
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of honey
- 1 tablespoon of rice vinegar
- 1 teaspoon of minced garlic
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Tongs
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, mix together soy sauce, sesame oil, honey, rice vinegar, and minced garlic to make the marinade.
3. Cut the pork belly into thin slices, about 1/4 inch thick.
4. Season the pork belly slices with salt and pepper.
5. Brush the marinade onto both sides of the pork belly slices.
6. Grill the pork belly slices for 2-3 minutes on each side, or until cooked through and crispy.
7. Serve the grilled pork belly with kimchi on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 6-8 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 27g
- Cholesterol: 70mg
- Sodium: 800mg
- Total carbohydrates: 6g
- Protein: 20g
Substitutions for ingredients:
- Tamari or coconut aminos can be used instead of soy sauce.
- Maple syrup or agave nectar can be used instead of honey.
- Apple cider vinegar or white wine vinegar can be used instead of rice vinegar.
Variations:
- Add sliced onions or peppers to the grill for added flavor.
- Use different types of kimchi, such as cucumber or radish kimchi.
- Serve the grilled pork belly with lettuce leaves for wrapping.
Tips and tricks:
- Make sure to brush the marinade onto both sides of the pork belly slices for maximum flavor.
- Don't overcook the pork belly, as it can become tough and chewy.
- Let the pork belly rest for a few minutes before slicing and serving.
Storage instructions:
- Store any leftover pork belly and kimchi in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pork belly in a skillet over medium heat until warmed through.
Presentation ideas:
- Serve the grilled pork belly and kimchi on a large platter for a beautiful presentation.
- Garnish with sliced green onions or sesame seeds.
Pairings:
- Serve with steamed rice and a side of Korean-style pickled vegetables.
Suggested side dishes:
- Korean-style pickled vegetables
- Steamed rice
- Korean-style potato salad
Troubleshooting advice:
- If the pork belly is sticking to the grill, brush the grill grates with oil before cooking.
- If the pork belly is not crispy enough, increase the heat on the grill or grill pan.
Food safety advice:
- Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Samgyeopsal is a popular Korean dish made from pork belly. It is often grilled and served with various side dishes, such as kimchi.
Flavor profiles:
- The pork belly is savory and slightly sweet from the marinade, while the kimchi is spicy and tangy.
Serving suggestions:
- Serve the grilled pork belly and kimchi as a main dish for a Korean-inspired meal.
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Region: Korean