Korean Pork Belly - B Cellars Winery (2024)

Korean Pork Belly with Cucumber Salad

Course: Appetizers

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Ingredients

US Metric

• KOREAN PORK BELLY

• 1 lb 1 thinly sliced pork belly

• 2 tsp 2 garlic, minced

• 2 tsp 2 ginger, grated

• 1/4 cup 1/4 gochujang

• 2 Tbsp 2 honey

• 2 Tbsp 2 tamari

• 2 Tbsp 2 sesame oil

• 1 Tbsp 1 white sesame seeds

• 1 Tbsp 1 black sesame seeds

• 4 tsp 4 Korean chili flakes

• CUCUMBER SALAD

• 2 2 English cucumbers

• 2 Tbsp 2 rice vinegar

• 2 tsp 2 sugar

• 1 tsp 1 salt

• 2 Tbsp 2 cilantro

• ADDITIONAL INGREDIENTS

• Steamed rice

Directions

• KOREAN PORK BELLY
• Whisk together garlic, ginger, gochujang, honey, tamari, sesame oil, sesame seeds, and Korean chili flakes.
• Pan sear pork belly until crispy (approximately 3 minutes per side).
• When finished, coat the pork belly with a generous amount of marinade and cook for an additional 30 seconds.
• CUCUMBER SALAD
• Slice cucumber very thin on a mandolin.
• Sprinkle salt over cucumber and let sit for 10 minutes.
• Rinse and squeeze out remaining liquid.
• Mix the remaining ingredients and add cucumber.
• Marinate for 2 hours or overnight.
• ASSEMBLY
• Serve crispy pork belly over steamed rice with a side of cucumber salad.