The Easiest Korean Style Pork Belly | Ssamjang Korean Dipping Sauce

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat and pork shoulder is less expensive.

Slice the pork belly into thirds from a whole slab, which is roughly a quarter of a whole belly.

Score the fat of the pork belly by making shallow diagonal cuts across it.

Sprinkle kosher salt on both sides of the pork belly, using a good pinch as if seasoning a steak.

Cure the pork belly in the fridge overnight to allow the salt to pull water out and tenderize the meat.

In a small bowl, combine tuangjung, gochujang, rice vinegar, syrup, and sesame oil to make a simplified version of samjong.

Mix the dipping sauce well and set it aside to allow the flavors to combine.

After 24 hours, remove the cured pork belly from the fridge; it should be firmer and darker in color.

Set a large frying pan on medium-high heat, preferably cast iron or heavy-bottomed.

Place the pork belly in the pan without adding any oil, allowing it to sear in its own fat.

Once it starts to brown around the edges, reduce the heat to medium to continue cooking without burning.

Gently push the pork belly to ensure even contact with the pan for a good crust.

Sear the pork belly on all sides until deeply browned.

Transfer the pork belly to a cutting board and slice it into roughly one-inch pieces.

Return the sliced pork belly to the pan and sear the remaining two sides.

Fill a dip bowl with the samjong dipping sauce and serve the pork belly on a plate, seasoned with kosher salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens