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Korean BBQ-style pork belly
2025-06-27
https://www.metro.ca/userfiles/image/recipes/flanc-porc-12369.jpg
PT25M
PT00M
PT12H25M
Korean spice rub
Instruction:
In a mixing bowl, blend all ingredients together.
Keeps for several weeks in an airtight Mason jar.Korean BBQ sauce
Instruction:
In a medium sauce pan over medium heat, lightly brown the ginger and garlic powder in vegetable oil.
Add the chili paste, sesame oil, brown sugar, soya sauce and rice vinegar. Allow to cook for 3–4 minutes. Add the tomato coulis and gochujang paste.
Simmer over low heat for 10 minutes or so or until texture is similar to that of ketchup. Set aside.Korean BBQ-style pork belly
Serves 8
Prep time: 25 min
Marination time: 12 h – 48 h (max)
Roasting time: 6 h – 6 h 30 min (slow and low cooking)Instructions:
For a whole piece of pork belly, cover with about 100 ml of spice mix, rubbing in well. Cover in cling wrap and refrigerate overnight (minimum 12 h, maximum 48 h).
Preheat the oven, BBQ or smoker at 225 °F (107 °C). Remove cling wrap and place the piece of meat on the grill, in the smoker or on a baking sheet if using the oven. Barbecue/Smoke/Roast for about 3 h 30 min.
Turn the meat over halfway through cooking time.
Place the pork belly on a large sheet of aluminum foil and cover it in Korean BBQ sauce (use slightly less than half the yield). Fold the aluminum foil to seal it and place on the BBQ / in the smoker / in the oven for about 1 h 30 min – 2 h.
Let the meat rest for half an hour before serving in thin slices or thicker cuts.
Serve in sandwiches, salads or simply with BBQ condiments, Chinese garlic grilled broccoli and kimchi.
Add the desired quantity of BBQ sauce upon serving.
* These chilies and pastes are available in Asian specialty grocery stores.Source : Martin Juneau
8
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Korean spice rub (yields about 300 mL)
30 mL garlic
30 mL ginger
60 mL gochugaru*
60 mL brown sugar
30 mL sesame seeds 50/50 black and white
15 mL black pepper
30 mL Salt
30 mL paprika
15 mL mustard powder
Korean BBQ sauce (yields about 750 mL)
50 mL gochujang* chili paste
30 mL soya sauce
100 mL brown sugar
30 mL vegetable oil
15 mL garlic powder
15 mL ground ginger
15 mL sesame oil
15 mL gochugaru* chili paste
45 mL rice vinegar
500 mL tomato coulis
Korean BBQ-style pork belly
1 whole pork belly
100 mL Korean spice rub
750 mL Korean BBQ sauce
Korean BBQ-style pork belly
8
Main course - Accompaniment
0:25
Preparation
0:00
COOKING
12:25
TOTAL TIME
Ingredients
-
Korean spice rub (yields about 300 mL)
-
30 mL
garlic
-
30 mL
ginger
-
60 mL
gochugaru*
-
60 mL
brown sugar
-
30 mL
sesame seeds 50/50 black and white
-
15 mL
black pepper
-
30 mL
Salt
-
30 mL
paprika
-
15 mL
mustard powder
-
Korean BBQ sauce (yields about 750 mL)
-
50 mL
gochujang* chili paste
-
30 mL
soya sauce
-
100 mL
brown sugar
-
30 mL
vegetable oil
-
15 mL
garlic powder
-
15 mL
ground ginger
-
15 mL
sesame oil
-
15 mL
gochugaru* chili paste
-
45 mL
rice vinegar
-
500 mL
tomato coulis
-
Korean BBQ-style pork belly
-
1
whole pork belly
-
100 mL
Korean spice rub
-
750 mL
Korean BBQ sauce
Preparation
Korean spice rub Instruction: In a mixing bowl, blend all ingredients together. Keeps for several weeks in an airtight Mason jar.
Korean BBQ sauce Instruction: In a medium sauce pan over medium heat, lightly brown the ginger and garlic powder in vegetable oil. Add the chili paste, sesame oil, brown sugar, soya sauce and rice vinegar. Allow to cook for 3–4 minutes. Add the tomato coulis and gochujang paste. Simmer over low heat for 10 minutes or so or until texture is similar to that of ketchup. Set aside.
Korean BBQ-style pork belly Serves 8 Prep time: 25 min Marination time: 12 h – 48 h (max) Roasting time: 6 h – 6 h 30 min (slow and low cooking)
Instructions: For a whole piece of pork belly, cover with about 100 ml of spice mix, rubbing in well. Cover in cling wrap and refrigerate overnight (minimum 12 h, maximum 48 h). Preheat the oven, BBQ or smoker at 225 °F (107 °C). Remove cling wrap and place the piece of meat on the grill, in the smoker or on a baking sheet if using the oven. Barbecue/Smoke/Roast for about 3 h 30 min. Turn the meat over halfway through cooking time. Place the pork belly on a large sheet of aluminum foil and cover it in Korean BBQ sauce (use slightly less than half the yield). Fold the aluminum foil to seal it and place on the BBQ / in the smoker / in the oven for about 1 h 30 min – 2 h. Let the meat rest for half an hour before serving in thin slices or thicker cuts. Serve in sandwiches, salads or simply with BBQ condiments, Chinese garlic grilled broccoli and kimchi. Add the desired quantity of BBQ sauce upon serving. * These chilies and pastes are available in Asian specialty grocery stores.
Source : Martin Juneau
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
