IllustrationCrispy Roast Pork Belly
Korean · Grilled
This recipe is shown exactly as the chef wrote it. Serving-size math isn't ready for this one yet. The amounts are based on 4 servings.
Ingredients
- Pork belly (whole piece)1.3 lb
- Salt
- Potato starch (or baking powder)
- Whole peppercorns
- Bay leaves2
- Green onion1 stalk
- Garlic5 cloves
- Salt — a little
- Potato starch (or baking powder) — a little
- Whole peppercorns — a little
How to make it
- 1
Simmer the pork belly 30–40 minutes in water with the green onion, garlic, bay leaves and peppercorns to par-cook.
- 2
Lift out, dry completely, and rub a thin coat of potato starch (or baking powder) over the surface.
- 3
Rest in the fridge 30 minutes to 1 hour to dry the surface.
- 4
Roast at 350°F (180°C) in the oven (or air fryer) 20–25 minutes until the outside is crisp.
- 5
Cut into bite-size pieces and serve with salt or ssamjang.
From Bob Kim's recipe book