Oven Roasted Korean Pork Belly with Onion Salad
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
4
-
Course
Main Course, Dinner
-
Cuisine
Korean
Oven Roasted Korean Pork Belly with Onion Salad
Description
Oven Roasted Korean Pork Belly with Onion Salad offers a flavorful main dish combining fatty, roasted pork belly with a savory-sweet glaze and a vibrant accompanying salad. The pork belly is rubbed with a mixture including Korean soybean paste and honey, which caramelizes during high-temperature roasting, enhancing its flavor and adding a subtle sweetness.
The roasting process starts with a high heat blast to create initial browning and finishes at a moderate temperature to cook the meat through. Resting before slicing helps maintain juiciness and allows easier portioning. The onion salad mixes thinly sliced yellow and red onions soaked to reduce sharpness, then dressed with chili flakes, sugar, soy sauce, vinegar, sesame oil, and toasted sesame seeds for a tangy, spicy counterpoint.
Serving the pork belly with the onion salad atop lettuce leaves adds freshness and texture variety. This combination balances the richness of the meat with acidity and spice from the salad components.
Ingredients
- 1 lb pork belly
- 2 tbsp soy bean paste duenjang, Korean
- 1 tsbp honey
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- 1 tsp canola oil + more
For the onion salad
- 1 yellow onion thinly sliced, medium
- 1 red onion thinly sliced, medium
- 1-1/2 tbsp gochugaru Korean chili flakes
- 1 tbsp sugar
- 1 tbsp soy sauce
- 2 tsp cider vinegar
- 1 tsp sesame oil
- 2 tsp sesame seeds toasted
- dashes black pepper freshly ground
Instructions
- 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.
- Preheat oven to 425ºF. Spray a rack with oil and place over baking pan (line the pan with foil for easy clean up).
- 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)
- Let the pork rest for a few minutes, then slice into desired size. Serve with onion salad over lettuce.
- 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.
User Reviews
Overall Rating
5
You'll Also Love
