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Grilled Pork Belly and Kimchi
This Korean grilled pork belly is a party waiting to happen, so set it out with the grilled kimchi and kitchen shears and let guests assemble lettuce wraps.
👥 4 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 25 min👤 Susan Kim📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
📝 Preparation Steps
1
Prepare a grill for medium heat; oil grate with vegetable oil. Place 2 lb. 8"–10"-long skin-on pork belly, sliced into ½"-thick slabs, in a large bowl and season with kosher salt. Drizzle with 1 Tbsp. vegetable oil and turn to coat.
. 8"–10"-long skin-on pork belly, sliced into ½"-thick slabs2 lbKosher salt. vegetable oil, divided, plus more for grill3 Tbsp
2
Place one 16-oz. jar whole Napa cabbage kimchi, drained, halved lengthwise, in a medium bowl and drizzle with remaining 2 Tbsp. vegetable oil.
jar whole Napa cabbage kimchi, drained, halved lengthwise1 (16-oz.). vegetable oil, divided, plus more for grill3 Tbsp
3
Whisk 2 Tbsp. soy sauce, 1 Tbsp. apple cider vinegar, and 1 tsp. light or dark brown sugar in a small bowl until sugar is dissolved.
. soy sauce2 Tbsp. apple cider vinegar1 Tbsp. light or dark brown sugar1 tsp
4
Grill pork belly, turning every 1–⏱️ 2 minutes, until golden brown and cooked through, 10–⏱️ 12 minutes. Transfer to a platter and drizzle soy sauce mixture over.
5
Grill kimchi until charred in spots, about ⏱️ 5 minutes per side. Transfer to platter with pork belly and arrange perilla leaves and red leaf lettuce alongside.
Perilla leaves, red leaf lettuce, and ssamjang (for serving)
6
Place some ssamjang in a small bowl. Set out platter with kitchen shears so guests can cut pork belly and kimchi into bite-size pieces for wrapping in lettuce with a perilla leaf and a bit of ssamjang.
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