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Oven Roasted Korean Pork Belly with Onion Salad

Holly Ford
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Ingredients
  

  • 1 lb 450g pork belly
  • 2 tablespoon Korean soy bean paste duenjang
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ginger powder
  • 1 teaspoon + more canola oil

For the onion salad

  • 1 medium yellow onion thinly sliced
  • 1 medium red onion thinly sliced
  • 1-1/2 tablespoon Korean chili flakes
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 2 teaspoon cider vinegar
  • 1 teaspoon sesame oil
  • 2 teaspoon toasted sesame seeds
  • a few dashes of freshly ground black pepper

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.
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