Recipe
Rectangular black plate with assorted foods, including grilled meat, fried vegetables, gnocchi, asparagus, and pickled onions, arranged neatly on a white background.

Grilled and Glazed K-BBQ Pork Belly with Banchan

Serves 12 four-oz portions

About

This dish pairs tender, slow-cooked pork belly glazed in GF Korean BBQ sauce with fresh shiso and red leaf lettuce alongside an array of banchan including pear kimchi, Korean pancakes (jeon), asparagus, and daikon radish with rice cakes (tteokbokki). Dressed with a spiced chili crisp vinaigrette, it pays homage to traditional Korean samgyeopsal and ssam culture through a modern fusion lens.

Ingredients

For Seasoning Rub: 

2 Tbsp Sesame oil powder

2 Tbsp Miso powder

¼ cup Brown sugar

2 Tbsp Sea salt

1 Tbsp Ginger powder

1 Tsp Vinegar powder

¼ cup Orange powder

2 tsp Black pepper

¼ cup Sesame seeds

½ cup Gochugaru

½ cup Gluten-free soy sauce powder

¼ cup Katsuobushi

 

For Pork Belly:

4 pounds Pork belly

Kikkoman Korean BBQ Sauce 

Shiso leaves and red leaf lettuce (as needed)

 

For Chili Crisp:

½ cup Star Anise

½ cup Cinnamon Sticks

¼ cup Black Peppercorns

2 cups Gochugaru Coarse chili powder

1 cup Sesame seeds

½ cup Brown sugar

½ cup Sea salt

1 cup Dried tangerine pieces (pulverized)

1 cup Candied ginger (pulverized)

1 cup Dried apples (pulverized)

8 cups Peanut oil

1 ½ cups Fresh ginger (minced)

2 cups Fresh garlic (minced)

2 cups Shallots (cut in rings on mandolin)

1 cup Kikkoman Soy Sauce

1 cup Kikkoman Toasted Sesame Oil

2 cups Kikkoman Korean BBQ Sauce

 

For Chili Crisp Vinaigrette:

3 cups Chili crisp (well blended)

4 cups Kikkoman  Rice Vinegar

2 cups Peanut oil

Sea salt (to taste)

Brown sugar (to taste)

 

For Tteokbokki Rice Cakes:

1 24 oz package Tteokbokki rice cakes

½ cup Kikkoman Toasted Sesame Oil

16 ounces Asparagus (cut into 1” lengths and roasted)

1 cup Chili Crisp Vinaigrette

 

For Pickle Brine:

2 cups Kikkoman Rice Vinegar

1 cup White sugar

1 cup Water

 

For Daikon Pickle: 

Daikon Root (as needed)

 

For Pancake Mix (Jeon):

2 cups Beech mushrooms (roasted)

2 cups Green onions (julienne)

2 cups Kimchi (julienne)

Korean pancake mix (as needed)

Directions

Seasoning Rub:

  1.  Combine all of the ingredients in a spice mill and pulverize to fine. If done in
    batches, make sure to blend seasoning batches together well.

Pork Belly:

  1.  Coat pork belly liberally with the seasoning rub and cure for 4 to 24 hours.
  2.  Place pork belly, fat side-up, in a 2” perforated full hotel pan and insert in a 4” full hotel pan. Steam pork belly, ideally in a Combi Oven, for 3 hours or until tender.
  3.  Cool overnight, re-season, layer fat side with brown sugar, and roast at 425°F for 30–45 minutes until heated through and caramelized.
  4. Cool below 140°F, trim edges straight, and cut into 1” or 2” squares.
  5. Brush or dip in GF Korean BBQ sauce and sear on a grill or plancha to finish.

Chili Crisp:

  1. Tie start anise, cinnamon sticks and peppercorn into an 8”x8” square of cheese cloth.
  2. Combine gochugaru, sesame seeds, brown sugar, salt, and pulverized dried fruits (tangerines, candied ginger, apples) in a large bowl leaving 8 inches of head space.
  3. Fry fresh ginger, garlic, and mandoline-sliced shallots separately in 350°F peanut oil; scoop out each batch into the bowl with a spider and add each to the chili crisp mixture.
  4. Carefully pour the hot oil over the mixture, stir to coat, cool completely, then mix in soy sauce, sesame oil, and GF Korean BBQ sauce. 

Chili Crisp Vinaigrette:

  1. Blend rice vinegar and oil, adding well-blended chili crisp while running to pulverize.
  2. Season to taste with salt and brown sugar.

Tteokbokki Rice Sticks:

  1. Rice sticks can be steamed or boil.
  2. Separate rice sticks, toss with sesame oil to prevent sticking, and steam (ideally in a Combi oven) for 3 minutes until chewy.
  3. Toss with roasted 1” asparagus pieces and chili crisp vinaigrette; let sit to absorb flavors.

Pickle Brine:

  1. Combine all ingredients in a saucepan and heat for 3 to 5 minutes to dissolve sugar. Whisk often and do not boil.
  2. Cool the brine before using it to pickle vegetables.

Daikon Radish Pickle:

  1. Peel daikon radish and slice thinly into circles using a mandoline.
  2. Submerge daikon circles in cooled pickle brine, seal container, and pickle for 12 to 24 hours (retain brine for reuse).

Korean Pancakes (Jeon):

  1. Combine roasted mushrooms, green onions and Kimchee in a mixing bowl.
  2. Prepare Korean pancake mix per package instructions and mix with vegetables just to coat.
  3. Place spoonfuls onto a hot griddle and cook both sides until golden brown and crispy

Finishing:

  1. Arrange red leaf lettuce and a shiso leaf on a rectangular plate, place the glazed pork belly on top, and arrange the banchan along the top inside rim.

TAGGED IN:

Pork (59)Entrees (279)Asian (37)Stove Top (120)Foodservice Recipes (132)Soy Sauces (167)
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Products in Recipe

A large plastic bottle of Kikkoman Gluten-Free Korean BBQ Sauce with a red cap and a food image on the label.

Gluten-Free Korean BBQ Sauce

A 2-quart plastic jug of Kikkoman traditionally brewed soy sauce with a red cap and labeled as America's #1 favorite.

Soy Sauce

A 1.25-quart bottle of Kikkoman 100% Pure Sesame Oil with a black cap and yellow, red, and green label displaying product information and certifications.

Non-GMO Toasted Sesame Oil

A 1-gallon plastic jug of Kikkoman Rice Vinegar with a green cap and label stating "Bring Salads to Life.

Rice Vinegar

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