Herb-rubbed pork belly smells tantalizing as you grill it; serve it with garlic, kimchi, and spicy ssamjang sauce for a filling Korean meal.
Preparation Time
25 mins
Cooking Time
20 mins
Total Time
45 mins
Calories
349 Calories
Recipe Instructions
Step 1
Heat a large skillet over medium-high heat. Cook pork belly strips until well browned, about 7 minutes per side. Transfer to a paper towel-lined plate, reserving some grease in the skillet. Cut strips into bite-sized pieces.
Step 2
Mix together thyme, dill, rosemary, and garlic powder in a small bowl until well combined. Rub over both sides of pork belly strips. Let stand at room temperature, about 15 minutes.
Step 3
Sauté kimchi, garlic cloves, and scallions in reserved grease over medium-high heat until starting to brown, about 3 minutes. Drain on a paper towel-lined plate.
Step 4
Make sauce: Mix together doenjang, gochujang, sesame oil, garlic, sesame seeds, rice wine, and brown sugar in a small bowl until well combined.
Step 5
Serve pork belly strips with sauce and sautéed kimchi, garlic, and scallions.
Ingredients
1 teaspoon dried rosemary
1 teaspoon garlic powder
1 teaspoon dried thyme
2 cloves garlic, minced
1 tablespoon sesame oil
1 teaspoon dried dill weed
1 teaspoon brown sugar
1 bulb garlic, cloves separated and peeled
1 cup chopped kimchi
2 pounds pork belly strips
3 scallions (pajori), chopped
2 tablespoons doenjang (Korean soybean paste)
2 tablespoons gochujang (Korean hot pepper paste), or more to taste