Grilled Pork Belly in Korean Style

Serve Grilled Pork Belly in Korean Style with salad and kimchi like korean people is delicious.

- 450g pork belly

- Spices to marinate pork: 1 tablespoon honey, 1 tablespoon Miso soybean sauce, 1 and half teaspoons salt, 1 teaspoon Maggie Seasoning Powder, a little pepper, 2 teaspoons sesame oil, ½ teaspoon minced ginger, 1 teaspoon minced garlic.

- Spices to mixed sauce: 1 tablespoon Korean chili powder, 1 tablespoon sugar, 1 teaspoon sesame oil, 2 teaspoons soybean sauce, 2 teaspoons vinegar, 1 teaspoon white sesame.

1 onion, salad, olive oil

- Scrape the hair on pork skin carefully, clean and wait to get dry. 

- Mix all spices together: 1 tablespoon honey, 1 and half teaspoons salt, 1 tablespoon Miso sauce, 1 teaspoon Maggie Seasoning Powder, a little pepper, 2 teaspoons sesame oil, ½ teaspoon miced ginger, 1 teaspoon minced garlic. 

- Add more 2 teaspoons olive oil into mixture sauce. 

- Use your hands to apple mixture sauce around pork belly carefully. Make sure it is applied all. 

- Put pork belly on grilling tray, add a little oil on their faces to make sure it will not be dried when grilling. 

- Peel off the cover of onion, clean and slice fiber. Soak in cold water in 15 minutes. 

- Bring pork belly to grill on cob or in grilling machine in 10 minutes (235 celsius) and then reduce the heat to 200 celsius in 20 – 30 minutes. 

- Making sauce: Mix 1 tablespoon Korean chili powder, 1 tablespoon sugar, 1 teaspoon sesame oil, 2 teaspoons vinegar, 2 teaspoons soybean sauce, 1 teaspoon white sesame into small bowl. 

- Mixed sliced onion with mixture sauce, wait in 10 – 15 minutes. 

- When pork belly is cooked, use knife to cut thinly. 

- Clean salad carefully at leat 3 times.

- Finally, you already finished Grilled Pork Belly in Korean Style in Korean Style. When eating, roll sliced pork belly with salad and kimchi, then soak in special sauce.