Korean Pork Belly

Crispy crust and tasty pork.

With a piece of pork belly you have many different options to prepare it. Marinate it with beer, with herbs or try an Asian method. I went Korean.

First step was to cross cut the skin on top and putting salt on for 30 min. That helped with firming up to make a crust later.

Then I prepared the sauce to marinate and cook the pork belly in.

The first hour in the oven, the dish was covered with aluminium foil. The following 45 min it was off. I basted the pork on all sides again with the sauce. The pork belly came out super juicy and very tasty. I just added some rice and had a salad as a side to eat.

 Marinate:

2 tsp sugar, 2 tbsp Mirin

2 tbsp Gochujang, 2 tsp Gochugaru

5 tbsp light soy sauce, 1 tbsp sesame oil