Korean BBQ Pork Belly Bowl
Tender marinated pork belly grilled until caramelized and crispy, served over steamed rice with pickled vegetables and a savory-sweet glaze. Ready in 35 minutes with minimal hands-on time.
- Total time
- 35 min
- Servings
- 2
- Calories
- 720
- Protein
- 38g
Ingredients
- 4 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1.5 tablespoons honey
- 3 cloves garlic cloves, minced
- 1 tablespoon rice vinegar
- 1.25 pounds pork belly, skin-on
- 1.5 cups cooked white rice
- 2 scallions scallions, thinly sliced
Instructions
- 1
Place the pork belly skin-side down on a cutting board. Using a sharp knife, slice the pork crosswise (perpendicular to the length) into 1/4-inch-thick slices, like slicing bread.
- 2
Pour 4 tablespoons soy sauce, 2 tablespoons sesame oil, 1.5 tablespoons honey, and 1 tablespoon rice vinegar into a small bowl. Stir with a spoon until the honey dissolves and the mixture looks uniform, about 30 seconds.
- 3
Add the 3 minced garlic cloves to the marinade bowl and stir until evenly distributed, about 15 seconds.
- 4
Place all the pork belly slices in a shallow dish or gallon-size resealable bag. Pour the marinade over the pork and toss with your hands or a spoon until every slice is coated.
- 5
Set the marinating pork on the counter to sit for 10 minutes, allowing the flavors to soak in.
- 6
Place a 12-inch cast iron skillet on the stovetop and turn the heat to medium-high. Wait until the pan is very hot — a drop of water should sizzle and evaporate immediately, about 2 minutes.
- 7
Working in two batches to avoid crowding, carefully lay the pork belly slices flat in the hot skillet in a single layer. Do not stir or flip for 3 minutes, allowing the bottom to caramelize.
- 8
Using tongs or a thin metal spatula, flip each slice. Cook undisturbed for another 3 minutes until the second side turns golden brown with darkened edges.
- 9
Slide all the cooked pork from the first batch onto a clean plate. Repeat steps 7 and 8 with the remaining pork slices.
- 10
Divide the 1.5 cups of cooked rice between two serving bowls, pressing gently with the back of a spoon to create a compact base.
- 11
Arrange the cooked pork belly slices in a neat mound on top of the rice in each bowl, standing them upright or slightly overlapping for a polished look.
- 12
Scatter the sliced scallions evenly over the top of each bowl as a garnish.
Tools you’ll need
- cutting board
- sharp chef's knife
- small mixing bowl
- spoon
- shallow dish or gallon-size resealable bag
- 12-inch cast iron skillet
- tongs or thin metal spatula
- clean plate
- two serving bowls
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