Korean Samgyeopsal

Ingredients

• •500 g Pork belly
• •1 teaspoon Salt
• •30 ml Sesame oil
• •0.5 teaspoon Black pepper
• •4 cloves Garlic
• •2 tablespoons Vegetable oil
• •1 medium Onion

Instructions

1. 1

   Select fresh pork belly with good marbling (about 1-inch thick). If frozen, thaw completely in refrigerator overnight. Pat dry with paper towels before cooking.

   💡 Dry surface = crispy sear. Moisture on the pork belly prevents browning.

2. 2

   Heat a cast iron skillet or Korean BBQ grill plate over high heat until smoking hot. No oil needed - the fat will render from the pork.

   💡 A screaming hot pan ensures the fat renders quickly while the meat sears, not steams.

3. 3

   Place pork belly strips skin-side down first (if present), then flip. Cook for 2-3 minutes per side until edges are crispy and internal temperature reaches 145�F for medium.

   💡 For extra crispy, press down on the pork with a spatula during the last 30 seconds of each side.

4. 4

   As pork cooks, slice garlic and perilla leaves (or lettuce). Chop ssamjang (dip), and prepare sesame oil with salt for wrapping.

   💡 Have all accompaniments ready before cooking - the pork waits for no one.

5. 5

   Cut the cooked pork into bite-sized pieces directly on the grill or transfer to a cutting board. The caramelized bits are the most flavorful - don't discard them.

   💡 Let the pork rest for 1 minute before cutting - this allows juices to redistribute.

6. 6

   Serve immediately with rice, lettuce wraps, ssamjang, sliced garlic, chili, and perilla leaves. Wrap each piece with lettuce, add accompaniments, and enjoy.

   💡 The interactive nature of samgyeopsal is part of the experience - let everyone build their own.