Description
This Best Korean Pork Belly Skillet recipe offers a quick and flavorful family meal, featuring tender pork belly marinated in a savory and mildly spicy gochugaru-soy sauce blend. Cooked in a skillet for a crispy finish, it’s perfect for a speedy dinner packed with vibrant Korean flavors.
Ingredients
Scale
Meat
- 1 lb Pork Belly (skinless, fresh, uncured)
Marinade
- 1 tbsp Gochugaru (mild chili powder)
- 1/4 cup Soy Sauce (low-sodium preferred)
- 2 tbsp Honey (maple syrup can be substituted)
- 1 tbsp Ginger (fresh preferred, minced)
- 3 cloves Garlic (fresh cloves preferred, minced)
- 1/2 tsp Black Pepper (adjust to taste)
Vegetables
- 1 medium Onion (can substitute with mild onions, sliced)
- 2 stalks Green Onions (for crunch, chopped)
Cooking
- 1 tbsp Sesame Oil (important for flavor)
- Sesame seeds (for garnish)
Instructions
- Prepare Marinade: In a medium bowl, whisk together the minced ginger, minced garlic, soy sauce, honey, gochugaru, and black pepper until well combined, creating a balanced marinade with savory, sweet, and mild spicy elements.
- Marinate Pork: Add the sliced pork belly, sliced onion, and chopped green onion into the marinade. Stir to coat evenly. Let the mixture sit for about 10 minutes to allow flavors to infuse.
- Heat Skillet: Place a large skillet over medium-high heat and warm the sesame oil until shimmering but not smoking, to prepare for cooking the pork mixture.
- Cook Pork Belly: Add the marinated pork belly along with the marinade and vegetables into the hot skillet. Cook for 12-15 minutes, stirring occasionally, until the pork is cooked through and edges are crispy.
- Serve: Transfer the cooked pork belly with onions to a serving platter. Garnish with sesame seeds and additional chopped green onions for added crunch and visual appeal. Serve immediately for best taste.
Notes
- For a spicier dish, increase the gochugaru amount slightly.
- Maple syrup can be used instead of honey for a different sweet note.
- Do not overcrowd the skillet to ensure crispiness.
- Use low-sodium soy sauce to control saltiness.
- This dish pairs well with steamed rice and kimchi.
