Korean Pork Belly

with Cucumber Salad

Korean Pork Belly with Cucumber Salad

Recipe by Derick Kuntz
0.0 from 0 votes
Course: Appetizers
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Chef Derrick is inspired by cuisine around the world. He recommends pairing this Korean pork belly dish with cucumber salad alongside B Cellars Rosé. The bright acidity in the wine helps to temper the spice in the marinade.

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Ingredients

  • KOREAN PORK BELLY
  • 1 lb 1 thinly sliced pork belly

  • 2 tsp 2 garlic, minced

  • 2 tsp 2 ginger, grated

  • 1/4 cup 1/4 gochujang

  • 2 Tbsp 2 honey

  • 2 Tbsp 2 tamari

  • 2 Tbsp 2 sesame oil

  • 1 Tbsp 1 white sesame seeds

  • 1 Tbsp 1 black sesame seeds

  • 4 tsp 4 Korean chili flakes

  • CUCUMBER SALAD
  • 2 2 English cucumbers

  • 2 Tbsp 2 rice vinegar

  • 2 tsp 2 sugar

  • 1 tsp 1 salt

  • 2 Tbsp 2 cilantro

  • ADDITIONAL INGREDIENTS
  • Steamed rice

Directions

  • KOREAN PORK BELLY
  • Whisk together garlic, ginger, gochujang, honey, tamari, sesame oil, sesame seeds, and Korean chili flakes.
  • Pan sear pork belly until crispy (approximately 3 minutes per side).
  • When finished, coat the pork belly with a generous amount of marinade and cook for an additional 30 seconds.
  • CUCUMBER SALAD
  • Slice cucumber very thin on a mandolin.
  • Sprinkle salt over cucumber and let sit for 10 minutes.
  • Rinse and squeeze out remaining liquid.
  • Mix the remaining ingredients and add cucumber.
  • Marinate for 2 hours or overnight.
  • ASSEMBLY
  • Serve crispy pork belly over steamed rice with a side of cucumber salad.

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Pairing Suggestions

Chef Derrick is inspired by cuisine around the world. He recommends pairing this Korean pork belly dish with cucumber salad alongside B Cellars Rosé. The bright acidity in the wine helps to temper the spice in the marinade.

White Wines and Rosé
2024-05-21T10:48:27-07:00May 9th, 2024|Categories: Appetizer, Recipe, Rosé, Side Dish, Spring, Summer|Tags: , , , , , |0 Comments

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