Samgyeopsal (Pork Belly) Wine Marinade
Very simple marinade for Korean Samgyeopsal (pork belly) with wine and herbs. It's bit of a fusion recipe but is a popular version in modern Korean cuisine.
- Prep time
- 10 min
- Cook time
- 1 hr 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.5 lb pork belly (samgyeopsal)
- 1.5 cup wine ((red or white))
- 1 tsp whole peppercorns ((colored peppercorns are even better))
- 1 Tbsp olive oil
- 5 bay leaf
- 5 rosemary ((sprigs))
Instructions
- 1
If samgyeopsal are thick cuts, OPTIONALLY, you can score one side of the pork belly slice - across the layers.
- 2
In a bowl, add the samgyeopsal, wine, bay leaves, peppercorns and rosemary sprigs.
- 3
For a nicer presentation, roll each pork belly slice with a bay leaf in the center. Then add marinade.
- 4
Marinate for 2-3 hrs before cooking. You can leave it overnight in the fridge. For red wine marinade, do not marinade longer than 24 hrs.
- 5
Grill samgyeopsal on frying pan, table top grill pan or outdoor grill. Serve with ssamjang, ssam vegetables, kimchi and more! See my Serving Suggestions for more ideas.