Grilled Pork Belly with Spicy Sweet Korean Glaze Recipe

Name: Grilled Pork Belly with Spicy Sweet Korean Glaze Recipe
Prep time: 5 min
Cook time: 180 min
Total time: 185 min
Yield: 4
Cuisine: Korean
Ingredients: 1 ½ lb Pork Belly (1 ½ pounds center-cut pork belly); 3 tbsp Sea Salt (3 tablespoons coarse sea salt); 1 ½ cup Rice Vinegar (1 ½ cups unseasoned rice vinegar + 2 tablespoons seasoned rice vinegar); ¾ cup Ssam Jang (¾ cup Ssam Jang); 2 cup Sticky Rice (2 cups cooked sweet glutinous rice (sticky)); 1 piece Butter Lettuce (1 head butter lettuce, separated into leaves); 0 pieces Kimchi (kimchi for serving (optional)) — optional

Grilled Pork Belly with Spicy Sweet Korean Glaze Recipe - Appetizer,Main Course (Korean)

185 minKorean

Servings4

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Egg Free

Steps

1Braise the belly. Preheat the oven to 300°F (150°C). Rub the pork belly all over with the salt and set the pork, fat side up, in a baking dish just a little bigger than the pork itself.
2Add the unseasoned rice vinegar to the baking dish; it should come about halfway up the sides of the pork. Cover the baking dish tightly with aluminum foil and braise the pork in the oven for 3 hours.
3Remove from the oven and let cool, still covered, to room temperature. When cooled, uncover the baking dish and then peel off and discard the skin and the top layer of fat that comes off with the skin. At this point, you can refrigerate the braised pork belly for a few days. You can also freeze it for up to 2 weeks. Thaw completely before using. Then, cut the pork into bricks about 2 inches (50.8 mm) long and 1 inch (25.4) wide.
4Fire up and grill. Heat your grill for direct heat but don't make it too blazing hot. Place the belly bricks, meat side down, on the grate and sear on all sides, 2 to 3 minutes per side, including the ends. Grill the fatty side last. During the last few minutes, brush the bricks all over with the ssam jang. Transfer the pork to a plate.
5Serve. Put the rice into a serving bowl, add the seasoned rice vinegar, and stir and toss to mix evenly. Invite your guests to wrap the pork belly in lettuce leaves with a little rice, more ssam jang, and some kimchi (if using).