Korean Oven Roasted Pork Belly Recipes

KOREAN OVEN ROASTED PORK BELLY

Steps:

• Preheat oven to 218 Celsius (425 Fahrenheit).
• Marinate pork belly with doenjiang, honey, canola oil, grated garlic, and grated ginger for 15 minutes.
• Line a baking tray with aluminum foil. Insert a wire rack into the tray. Spray/brush the wire rack with oil to prevent sticking.
• Transfer pork belly to the wire rack. Bake for 15 minutes.
• Reduce oven temperature to 175 Celsius (350 Fahrenheit), and continue baking for an additional 25-30 minutes, or until the internal meat temperature reaches 63-71 Celsius (145-160 Fahrenheit).
• Remove the pork belly from oven and let it rest for 10 minutes. Cut the pork belly into thin slices.
• Soak onion and shallot for 10 minutes in plenty of cold water to remove bitterness. Drain well.
• Mix together onion and shallot with the rest of the salad ingredients. Adjust taste as needed. Chill in the fridge until needed.
• Serve thinly sliced pork belly along with some chilled spicy onion salad with either steamed white rice, or hamburger buns.

ROASTED PORK BELLY

Steps:

• Combine paprika, oregano, cumin, salt, pepper, garlic powder, onion powder, turmeric, and cayenne pepper in a bowl; rub onto the non-fat side of pork belly. Cover with plastic wrap and refrigerate, at least 2 hours and up to overnight.
• Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
• Remove plastic wrap from pork belly and place pork belly, fat-side up, on the prepared baking sheet. Make shallow cuts into the fat of the pork belly in a checkered pattern. Rub lemon juice into the fat.
• Roast in the preheated oven until fat begins to brown, 30 to 40 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue cooking until fat is crispy, about 1 hour more. Remove from oven and let rest 10 to 15 minutes before slicing.