One of the markets I visit had pork belly bulgogi in the meat case, and I bought it and then started looking for recipes. This one comes from Kiejo Sarsfield, a chef in the London area. The pork belly cooks up beautifully and it's was fun to eat wrapped in lettuce leaves. I find pork belly difficult to slice, so if you can find it sliced you are well advised to buy it!
- 500 g pork belly, thinly sliced, around 1/8 inch
- 2 1⁄2 tablespoons dark soy sauce
- 1 tablespoon korean chili paste (gochunjang)
- 1 tablespoon korean soybean paste (sunjang ssamjang)
- 1 green onion, chopped
- 1 teaspoon minced garlic
- 2 tablespoons sesame oil
- ground black pepper, to taste
- sugar, to taste
- 2 tablespoons rice wine or 2 tablespoons dry sherry
- lettuce leaf
- shiso leaf
- sliced garlic
- Mix together all of the ingredients except the pork, in a medium sized bowl. I use less soy sauce and a bit more of the wine instead.
- Add the pork and mix thoroughly, coating all sides. I found this easiest to do with my hands,.
- The original recipe did not specify, but I let it marinate for an hour at room temperature. If you want to let it marinate longer, refrigerate it.
- Preheat oven to 350 deg F (180 deg C).
- Line a baking pan with aluminum foil. I also lightly greased the foil.
- Distribute the pork pieces on the baking pan (I found that half the recipe fit perfectly on my jelly roll pan).
- Bake for 25-30 minutes until the meat is cooked and has started to brown.
- Remove from the oven.
- Finish off by browning for 3 to 5 minutes under the broiler or in a large skillet.
- Note1: the recipe did not specify the amount of sugar and I added about a tsp of brown sugar to half the quantity of pork, as that is what I had at hand.
- Note2: I served with leaf lettuce, although I think Boston lettuce leaves work better. I also served with a little sambal oelek on the side, as well as some Korean rice.