Korean Style Pork Belly
8
25 minutes
15 minutes
412
Dinner, Lunch
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.
Ingredients
- 1.25 pounds pork belly
- 1/4 cup coconut aminos
- 2 Tablespoons Primal Kitchen Korean BBQ Sauce
- 1 Tablespoon honey
- 1/2 Tablespoon dried ginger
- 4 cloves minced garlic
- 1 teaspoon Korean chile flakes
- 2 tablespoons sesame seeds
- 3-4 scallions, chopped
Directions
- 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.
