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0 from 18 votes

Oven Roasted Korean Pork Belly

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 45 mins
Servings: 2
Calories: 1200 kcal
Course: Main Course
Cuisine: Korean

Ingredients

  • 1 lb pork belly
  • 1/3 cup water
  • 1/2 cup rice syrup jocheong 조청
  • 2 Tbsp Sea Salt (Trader Joe's)

Instructions

    Cup of Yum
  1. In a mixing bowl, add water and salt. Stir until salt is fully dissolved.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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.