Tender & Flavorful Marinated Pork Belly (Samgyeopsal)
Experience the Ultimate Chewy Texture with Our Special Marinated Pork Belly
Perfect for outdoor gatherings in the summer, this marinated pork belly, prepared using a special blanching technique, offers an incredibly chewy texture and enhances the original flavor of the pork belly. Elevate your pork belly experience with this unique and delicious recipe!
Main Ingredients
- 500g Pork Belly
- 1/2 Onion
- 1/2 Small piece of Ginger
- A small piece of Scallion Root (optional)
- 1 tsp Whole Peppercorns
- 1 Cup Water (for aromatic broth)
- Ice Water (for chilling the pork belly)
Special Marinade
- 3 Tbsp Soy Sauce
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Rice Wine (or Mirin/Sake)
- 1 Tbsp Minced Garlic
- 3 Tbsp Corn Syrup (or Oligosaccharide)
- 3 Tbsp Soy Sauce
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Rice Wine (or Mirin/Sake)
- 1 Tbsp Minced Garlic
- 3 Tbsp Corn Syrup (or Oligosaccharide)
Cooking Instructions
Step 1
First, let’s prepare the aromatic broth that will add depth of flavor to our marinated pork belly. Roughly chop half an onion. Cutting the onion into large pieces will help extract its fragrance more effectively into the broth.
Step 2
Thinly slice the half piece of ginger for the aromatic broth. If using whole garlic cloves, slice them thinly as well. (We’ll use minced garlic for the marinade.)
Step 3
Mince the garlic that will be used for the marinade. Minced garlic helps the marinade penetrate the meat evenly.
Step 4
In a pot, combine 1 cup of water, the roughly chopped onion, sliced ginger, 1 tsp of whole peppercorns, and the scallion root (if using). Bring this mixture to a boil to create a fragrant aromatic broth. This process infuses the water with the vegetables’ essence, helping to remove any porky odors from the pork belly.
Step 5
Once the aromatic broth is boiling, add the 500g of pork belly. Blanch it just until the meat turns white. Be careful not to overcook, as this can cause the juices to escape and result in a less chewy texture. Blanching for about 3-5 minutes is generally sufficient.
Step 6
Immediately remove the blanched pork belly from the hot broth and plunge it into the prepared ice-cold water. This shocking process helps to seal in the juices, ensuring a wonderfully chewy texture. Leave it submerged in the ice water for at least 5 minutes to cool thoroughly.
Step 7
While the pork belly is cooling, let’s make the delicious marinade. In a bowl, combine 2 Tbsp Gochujang, 3 Tbsp Soy Sauce, 2 Tbsp Rice Wine, 1 Tbsp Minced Garlic, and 3 Tbsp Corn Syrup. Stir everything together until well combined to create the marinade. The corn syrup adds sweetness and a glossy finish.
Step 8
Lightly pat the pork belly dry after removing it from the ice water, and place it in a large bowl. Pour the prepared marinade over the pork belly and gently massage it with your hands, ensuring the marinade coats every piece evenly. Mix thoroughly so the flavors can meld.
Step 9
You can cook the marinated pork belly immediately, but marinating it further in the refrigerator or freezer will allow the flavors to penetrate even deeper, making it even more delicious. Portion the marinated pork belly into airtight containers or zip-top bags for refrigeration, or freeze for longer storage. This way, you can conveniently take out just the amount you need when you’re ready to cook.
Step 10
When you’re ready to enjoy the marinated pork belly, lightly grease a heated frying pan and cook over medium-low heat, flipping occasionally until it’s lightly browned and slightly crispy on the outside while remaining tender and chewy on the inside. Be mindful of the marinade burning. Serve with fresh lettuce wraps and complementary side dishes for a complete and satisfying meal.
