I tried to be smart and bought some pork belly the other day. It is not a usual cut i use so I didn’t really know what to do with it. Ben is not a big fan of stewed pork aka lor bak type of dishes. I was cracking my head and looking at food pictures and finally i got an idea! I tried to be smart again and attempted something that i have not eaten before. The photos of bulgogi just looked so tempting, i had to make it tonight! I made the marinate myself and this is my own method of cooking since i know very little about Korean cuisine. All i know is that the end product is pork belly that melts in your mouth, smoky, sweet, spicy and bursting with flavours! It was so so good! Ben improvised and made a wrap with it, like an Asian style taco while i had it in the lettuce wraps. We thoroughly enjoyed our dinner 🙂 If you love barbecue food and want to try some Asian flavours, this is a recipe that you must try!
- About 300g of pork belly, cut in thick slices (you may use the whole pork belly, i did it this way for more flavour and shorter cooking time)
- 1 – 2 tbsp korean chilli paste (i used 1 tbsp as Ben can’t take it too spicy)
- 1 – 2 tbsp sugar, to taste
- 1 tbsp rice wine
- 1 tbsp mirin
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp minced ginger
- 3 cloves garlic, chopped
- 1 red onion, cut in squares
- Coriander, chopped
- Spring onions, chopped
- Marinate pork belly in item 2 – 9 for at least an hour.
- In a hot pan, heat up some oil and add in pork belly. Sear all sides until brown.
- Add in onions and fry briefly.
- Turn off heat, add in coriander and spring onions. Toss well.
- Line a baking tray with aluminium foil. Lay everything from the pan flat onto the tray.
- Bake in a preheated oven at 180 deg for about 30 minutes until slightly charred. I took it out halfway through to flip the pork slices.
- You can serve it with steamed rice, wrap in lettuce with vegetables or make an Asian style taco in a wrap 🙂