Korean Pork Belly
with Cucumber Salad
Korean Pork Belly with Cucumber Salad
4
servings30
minutes40
minutesChef 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.
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