Oven Roasted Korean Pork Belly
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
1 hr
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Total Time
1 hr 45 mins
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Servings
2
-
Calories
1200 kcal
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Course
Main Course
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Cuisine
Korean
Oven Roasted Korean Pork Belly
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 1 lb pork belly
- 1/3 cup water
- 1/2 cup rice syrup jocheong 조청
- 2 Tbsp Sea Salt (Trader Joe's)
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Instructions
- In a mixing bowl, add water and salt. Stir until salt is fully dissolved.
- Add rice syrup to the brine and mix again. Add pork belly to the brine and leave it for at least 1 hr up to 1 day. Refrigerate if you want to leave it in brine longer than a couple of hours.
- When ready to cook, take the pork belly out of the brine and let it drain for 10 min. or so by leaving the pork belly on top of a cooling rack or in a colander. We don't want the pork belly to be dripping of the brine because it will caramelize too much and start to burn in the oven.
- Roast in 400℉ oven for 25 - 35 min. The time will vary depending on the size and temperature of your pork belly piece. If your pork belly is straight out of the fridge then you should cook longer. The most accurate way is to use a meat thermometer and cook until the internal temperature reaches at least 145℉ up to 165℉. 145 is the minimum temp that USDA recommends so I would cook it more towards 160 or so - since Korean pork belly is supposed to be fully cooked.
- Serve with ssam and ssamjang and rice or serve as Bossam with all the fixings.
Notes
- NOTE - the sodium and sugar level in the nutrition content is a gross approximation as almost all the brine is discarded and according to some sources, only about 10% (some say even just 1%) of the brine's sodium level is absorbed into the meat (using similar salt concentration). I used about 10% of the sodium and sugar level but it will most likely be even lower as the meat comes out not at all sweet or salty.
- Rice Syrup Substitute - you can use honey or maple syrup but you have to use about 25% less. So substitute 1/2 cup (8 Tbs) rice syrup with about 5 Tbs honey + 3 Tbs water
- Pork Belly - use skin-on, 2-3 inches wide pork belly cut. skinless also works
- The brine is per 1 lb weight so adjust and increase the brine based on the weight of your meat
- It may take more or less time to fully cook meat based on various factors like the temperature of the meat at the time of cooking, the thickness of your meat, etc so please check the internal temperature of the meat to make sure it's fully cooked
Nutrition Information
Show Details
Serving
0.5lb
Calories
1200kcal
(60%)
Carbohydrates
6g
(2%)
Protein
21g
(42%)
Fat
120g
(185%)
Saturated Fat
44g
(220%)
Polyunsaturated Fat
13g
Monounsaturated Fat
56g
Cholesterol
163mg
(54%)
Sodium
358mg
(15%)
Potassium
420mg
(12%)
Sugar
5g
(10%)
Vitamin A
23IU
(0%)
Vitamin C
1mg
(1%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1200 kcal
% Daily Value*
| Serving | 0.5lb | |
| Calories | 1200kcal | 60% |
| Carbohydrates | 6g | 2% |
| Protein | 21g | 42% |
| Fat | 120g | 185% |
| Saturated Fat | 44g | 220% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 56g | 280% |
| Cholesterol | 163mg | 54% |
| Sodium | 358mg | 15% |
| Potassium | 420mg | 9% |
| Sugar | 5g | 10% |
| Vitamin A | 23IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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