Oven Roasted Korean Pork Belly with Onion Salad
Oven roasted Korean pork belly recipe is flavored with Korean soybean paste and honey. Serve this succulent pork with spicy onion salad
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 lb pork belly
- 2 tbsp Korean soy bean paste (duenjang)
- 1 tsbp honey
- 1 tsp garlic powder
- 1/2 tsp ginger powder
- 1 tsp canola oil (+ more)
- 1 medium yellow onion (thinly sliced)
- 1 medium red onion (thinly sliced)
- 1+1/2 tbsp Korean chili flakes (gochugaru)
- 1 tbsp sugar
- 1 tbsp soy sauce
- 2 tsp cider vinegar
- 1 tsp sesame oil
- 2 tsp toasted sesame seeds
- dashes freshly ground black pepper
Instructions
- 1
In ca small bowl combine soy bean paste, honey , garlic powder, ginger powder, and 1 teaspoon of oil. Mix well. Spread the paste mixture to pork belly and rub all around. Let it sit for 15 minutes on the counter.
- 2
Preheat oven to 425ºF. Spray a rack with oil and place over baking pan (line the pan with foil for easy clean up).
- 3
Put the pork belly on the rack and drizzle a little more oil on top. Bake in the hot oven for 15 minutes. Reduce the heat to 350ºF and continue to bake for 20-30 minutes depends on the thickness of the meat. (I used the very slim cut of pork belly which took very short time, about 30 minutes total. If using a slab of pork belly, it should take far longer. When inserted with a meat temperature, it should be around 165ºF)
- 4
Let the pork rest for a few minutes, then slice into desired size. Serve with onion salad over lettuce.
- 5
To make onion salad, soak the onion slices in cold water for 10 minutes. Drain well. Combine chili flakes, sugar, soy sauce, cinder vinegar, sesame oil, and sesame seeds in a bowl. Toss the onions with the dressing.