Name: Pork Belly Bulgogi
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Yield: 3 serving(s)
Ingredients: 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

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Recipe by duonyte

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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!

Ready In:: 1hr 35mins
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ingredients

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
Accompaniments
lettuce leaf
shiso leaf
sliced garlic

directions

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.

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RECIPE MADE WITH LOVE BY

@duonyte

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@duonyte

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"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!"

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photo by MsPia

3/24/2011

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review by MsPia

3/15/2011

The smell coming out of the oven was fantastic, I broiled for a little to long and it end it up to crispy. I will be very careful next time.

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creation by duonyte

1/15/2011

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!