Herb Samgyupsal Korean Grilled Pork Belly Recipe

Pork belly: Sliced pork belly is the main protein in this dish, providing a rich and fatty flavor that is perfect for grilling.

Soy sauce: Adds a salty and umami depth to the marinade.

Sesame oil: Provides a nutty aroma and enhances the overall flavor of the dish.

Garlic: Minced garlic adds a pungent and savory taste to the marinade.

Ginger: Grated ginger contributes a warm and slightly spicy flavor.

Honey: Adds a touch of sweetness to balance the savory elements.

Black pepper: Provides a mild heat and enhances the other flavors.

Fresh herbs: Chopped parsley or cilantro add a fresh and aromatic note to the dish.

When marinating the pork belly, ensure that each slice is thoroughly coated with the marinade. Use your hands to massage the mixture into the meat, ensuring that the soy sauce, sesame oil, minced garlic, grated ginger, honey, black pepper, and fresh herbs penetrate deeply. This will enhance the flavor and tenderness of the pork when grilled.

• pork belly - Substitute with chicken thighs: Chicken thighs have a similar fat content and can provide a comparable juicy texture when grilled.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can provide a rich flavor, though it lacks the nutty taste of sesame oil.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent.

• grated ginger - Substitute with ground ginger: Ground ginger can be used in smaller quantities to provide a similar spicy warmth.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and viscosity.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• chopped fresh herbs - Substitute with dried herbs: Dried herbs can be used in smaller quantities to provide a similar flavor, though they are less vibrant.

• Allow the grilled pork belly to cool to room temperature before storing. This helps prevent condensation, which can make the meat soggy.

• Place the cooled pork belly slices in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This will help maintain their flavor and prevent them from drying out.

• Store the wrapped or containerized pork belly in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place the wrapped pork belly in a freezer-safe bag or container.

• Label the container or bag with the date to keep track of how long it has been stored. This is particularly useful for frozen items.

• When freezing, lay the pork belly slices flat in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. This prevents the slices from sticking together.

• To reheat refrigerated pork belly, preheat your oven to 350°F (175°C). Place the slices on a baking sheet and cover with aluminum foil to retain moisture. Heat for about 10-15 minutes or until warmed through.

• For frozen pork belly, thaw it in the refrigerator overnight before reheating. This ensures even reheating and maintains the texture of the meat.

• Alternatively, you can reheat the pork belly slices on a stovetop. Heat a non-stick skillet over medium heat and cook the slices for 2-3 minutes on each side until heated through and slightly crispy.

• Avoid microwaving the pork belly as it can make the meat rubbery and unevenly heated. If you must use a microwave, do so on a low setting and cover the meat with a damp paper towel to retain moisture.

• Serve the reheated Herb Samgyupsal with fresh dipping sauces and side dishes to enhance the flavors and enjoy a meal that tastes just as good as when it was first cooked.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of sesame oil to the pan.
  3. Place the leftover pork belly slices in the skillet.
  4. Cook for 2-3 minutes on each side until heated through and slightly crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pork belly slices on a baking sheet lined with aluminum foil.
  3. Cover the slices with another piece of foil to prevent drying out.
  4. Bake for 10-15 minutes or until heated through.

• Microwave Method:

  1. Place the pork belly slices on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway to ensure even heating.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the pork belly slices in the air fryer basket in a single layer.
  3. Air fry for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• Steaming Method:

  1. Set up a steamer with boiling water.
  2. Place the pork belly slices on a heatproof plate and put it in the steamer.
  3. Steam for 5-7 minutes or until heated through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the pork belly slices in a vacuum-sealed bag.
  3. Submerge the bag in the water bath and heat for 30-45 minutes.

• Mixing bowl: A large bowl used to combine the marinade ingredients and coat the pork belly slices evenly.

• Measuring spoons: Essential for accurately measuring out the soy sauce, sesame oil, honey, and other ingredients.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Grater: Used to grate the ginger finely for the marinade.

• Chopping board: Provides a stable surface for chopping the fresh herbs.

• Chef's knife: A sharp knife for chopping the fresh herbs and any other prep work.

• Tongs: Useful for turning the pork belly slices on the grill to ensure even cooking.

• Grill: The primary cooking equipment for grilling the marinated pork belly slices to perfection.

• Serving platter: A dish to present the grilled pork belly slices attractively.

• Small bowls: For serving dipping sauces and side dishes alongside the grilled pork belly.

Prepare the marinade in advance: Mix the soy sauce, sesame oil, garlic, ginger, honey, black pepper, and herbs the night before to save time.

Use a resealable bag: Marinate the pork belly in a resealable bag for easy cleanup and even coating.

Preheat the grill: Start preheating the grill while the meat is marinating to save time.

Slice the pork thinly: Thinner slices of pork belly cook faster and more evenly.

Prepare side dishes ahead: Have your dipping sauces and side dishes ready before you start grilling.