Perfectly Grilled Pork Belly : Mastering Korean BBQ

Koreans have a special love for pork belly. When Koreans gather together to have fun, they always eat grilled pork belly. Except for those who cannot eat pork due to physical constitution or religious reasons, I have never met a Korean who dislikes grilled pork belly. That’s why grilled pork belly is so special to Korean people. One of the best things about living in Germany is that Germans also love pork belly, and it is easily available anywhere. I have grilled a lot of pork belly over the past dozen years. I have cooked pork belly in many different ways, including charcoal grill, gas grill, barbecue, stone grill, teppanyaki, oven-grill, etc., and have received confirmation from people around me. In fact, pork belly is delicious no matter how it is grilled. However, if you are not 100% satisfied with your grilled pork belly, please watch this video carefully. It contains all the know-how on grilling pork belly that has been cooked over the past dozen years. This method is especially great when preparing for a classy party at home. [ingredient] Pork belly 2kg (5 servings) salt, pepper [Things that are good to eat together] Lettuce garlic white rice wine or soju kimchi Ssamjang [How to make ssamjang] 1 Tbsp soybean paste 1 Tbsp red pepper powder 1 Tbsp minced garlic 1 Tbsp cooking wine 1.5 Tbsp sugar 1 tsp red pepper paste 1 bunch finely chopped green onions [recipe] 1. Slice the whole pork belly into 2.5~3cm (1 inch) thick pieces. 2. Season generously with salt on both sides, then place in a container and leave at room temperature for about 30 minutes. 3. If moisture forms on the surface of the meat due to osmosis, wipe it clean with a kitchen towel. 4. Grill outdoors using a charcoal grill or gas grill for 4 to 5 minutes each for a total of 10 minutes (depending on fire power). 5. Place the grilled meat in a container with a lid and let it rest. 6. Place a frying pan on an indoor fire, place the rested meat one by one, and grill until slightly warmed. 7. Cut the meat into bite-sized pieces and sprinkle pepper on top. 8. It is even more delicious when eaten with ssam vegetables, ssamjang, rice, and kimchi. 9. Grilled pork belly goes very well with Korean soju, German beer, and red wine. [Cooking Tips] 1. By seasoning the meat in advance, the seasoning of the meat will be appropriate and the meat will be tender and chewy. 2. Since pork belly is a part with a lot of oil, if the meat is too thin, flames may rise on the grill and the meat may burn black. Be sure to cut the meat into pieces that are at least 2cm thick. 3. If you grill and serve a large amount at once, you will have no choice but to eat meat that becomes hard and cold over time. If you store the meat in a container with a lid (resting) and then grill and serve it according to the speed of eating, you can enjoy warm and delicious grilled pork belly until the end. 4. Since the dish has already been cooked on the grill, you only need to lightly fry the surface on a frying pan for about 1 minute to crisp up the surface.