If you’ve been to a Korean BBQ restaurant, then you’ve likely indulged in (or at least seen) the rich, fatty, flavorful cut of meat known as samgyeopsal,or Korean pork belly. Pork belly is uncured and has a neutral flavor that’s closer to pork chops than bacon, which is why it typically gets a flavor boost from grilling and dipping sauces.
In this recipe, our Korean Style BBQ Sauce delivers the punch of flavor that pork belly needs to really shine—without the corn syrup or cane sugar found in many restaurant versions. Simultaneously sweet, spiced, savory, and umami, it’s a mouthwatering marvel that takes grilled meats and veggies into entirely new taste territory. Served with vibrant, vinegary pickled carrots and fresh cucumbers for contrast, this Korean BBQ Style Pork Belly recipe offers all the indulgent taste of food grilled at a top-tier eatery, right in the comfort of your own home.
Coated in sweet, savory, umami Primal Kitchen Korean Style BBQ Sauce and pan-fried in a skillet or wok, this deliciously crispy pork belly recipe delivers the intense flavor of restaurant-style Korean barbecue without corn syrup or artificial sweeteners.
Transfer the pork belly from the refrigerator to the freezer for a few minutes to firm up while you prepare the marinade.
Mix all remaining ingredients together in a large bowl. Feel free to add more chile flakes if you like it hot!
Remove the pork belly from the freezer and cut it so the slices are about 2 inches long. Thinly slice the pork belly so each strip is about ⅛” thick.
Toss the pork belly into the marinade and let it marinate for 10-15 minutes.
Place a large skillet on your stovetop and heat over medium-high heat. Once hot, add the pork belly and spread it out so the pork is in a single layer.
Allow to cook undisturbed for a few minutes while some of the pork fat renders. Stir occasionally as pork begins to cook and fry in its own fat. Continue doing this for about 15 minutes. You can reduce the temperature of the burner and may need to stir more frequently as you get toward the end of cooking to ensure the pork doesn’t burn.
Remove the pan from the heat once the pork is cooked to your liking. Use a slotted spoon or tongs to remove the pork from the pan.
Top with scallions and more sesame seeds. Serve alongside pickled carrots, cucumbers, butter lettuce, rice, or any other sides you’d like.
Recipe Note
Pro Tip: Strain the pork fat left in the pan and use it to sauté or roast vegetables.
Nutrition information was calculated using Cronometer.
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