Oven Roasted Korean Pork Belly
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Additional Time
1 hr
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Total Time
1 hr 45 mins
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Servings
2
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Calories
1200 kcal
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Course
Main Course
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Cuisine
Korean
Oven Roasted Korean Pork Belly
Description
The pork belly is soaked in a brine made from water, sea salt, and rice syrup for at least one hour or up to a day, allowing flavors to penetrate and moisture to distribute evenly. After draining, the pork belly is roasted in a 400°F oven until it reaches an internal temperature between 145°F and 165°F, producing a crisp outside with a tender center. The rice syrup contributes a subtle sweetness that caramelizes during roasting without overwhelming the natural pork flavor.
This method results in savory, slightly sweet roasted pork belly which can be sliced and served as a main dish or incorporated into Korean meals. Monitoring the internal temperature ensures food safety and preferred doneness, and resting after brining helps prevent excessive dripping during cooking and avoids burning.
Honey or maple syrup can substitute rice syrup with slight quantity adjustment. Using skin-on pork belly typically yields better texture, but skinless works as well. The recipe advises adjusting brine quantity proportionally for different meat weights.
Ingredients
- 1 lb pork belly
- 1/3 cup water
- 1/2 cup rice syrup jocheong 조청
- 2 Tbsp sea salt Trader Joe's
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
- Discard most of the brine after soaking; only a small amount of sodium and sugar is absorbed into the meat.
- Substitute rice syrup with honey or maple syrup, reducing quantity by about 25%.
- Use skin-on pork belly about 2-3 inches wide; skinless can be used if preferred.
- Adjust brine quantity based on pork belly weight.
- Cook pork belly until it reaches an internal temperature of 145–165°F to ensure doneness and safety.
- Time to cook may vary based on meat thickness and temperature when placed in the oven.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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