Description
A delicious fusion of crispy, juicy Korean pork belly paired with a refreshing, crunchy Sumi salad. The savory richness of the pork belly balances beautifully with the tangy and vibrant salad, offering a perfect dish for any occasion.
Ingredients
Units
Scale
- For the Korean Pork Belly:
- 500g pork belly, skin-on, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon gochugaru (Korean chili flakes) or gochujang (Korean chili paste) (optional)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon sesame seeds (for garnish)
- 1 tablespoon chopped green onions (for garnish)
- For the Sumi Salad:
- 1 small cucumber, julienned
- 1 carrot, julienned
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1/4 small red onion, thinly sliced
- 1 handful cilantro, chopped
- 1 handful mint, chopped
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Prepare the Pork Belly:
Pat the pork belly pieces dry with paper towels. Heat vegetable oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the pork belly and sear on all sides until golden brown and crispy (8-10 minutes). - Make the Marinade and Glaze:
In a bowl, whisk together soy sauce, sesame oil, rice vinegar, brown sugar, garlic, and ginger. Add gochugaru or gochujang for heat (optional). Once the pork belly is crispy, pour the marinade over it and cook for 2-3 minutes, allowing the sauce to thicken and coat the pork. - Prepare the Sumi Salad:
In a large mixing bowl, combine the julienned cucumber, carrot, red and yellow bell peppers, and red onion. Add cilantro and mint for extra freshness. In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, salt, and pepper to create the dressing. - Toss the Salad:
Pour the dressing over the veggies and toss gently to coat, keeping the vegetables crisp. - Serve the Dish:
Serve the Sumi salad on a plate, topped with the crispy Korean pork belly. Drizzle the extra glaze from the pan over the pork and garnish with sesame seeds and chopped green onions.
Notes
Crisp Pork Belly: Make sure the pork belly is dry before searing and avoid overcrowding the pan for the best crispiness.
Make Ahead: Marinate the pork belly ahead of time for more depth of flavor.
Adjust the Spice: Customize the level of heat by adjusting gochugaru or gochujang.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 870mg
- Fat: 31g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg