Easy Korean-Style Roasted Pork Belly (Samgyeopsal-gui)
Master the art of crispy Korean barbecue with this simple oven roasted pork belly recipe that delivers a smoky glaze and melt in your mouth results every time.
Roasting pork belly in the oven is a favorite home style method in Korea for achieving that classic barbecue flavor without a grill. This technique renders the fat perfectly to create a savory crust while keeping the meat incredibly tender.
Ingredients
- 500 g pork belly
- 1 tbsp cooking wine
- 1 tbsp light soy sauce
- 2 tbsp Korean barbecue seasoning powder
- 1 tbsp cornstarch
- to taste cooking oil spray
- optional toasted sesame seeds
- optional fresh basil or perilla leaves
Instructions
- 1Prepare the pork belly
Begin by cutting the pork belly into slightly thick, even slices. Place the raw meat into a clean, wide bowl, ensuring they are spread out for easy seasoning.
Tip: Chilling the pork belly in the freezer for 20-30 minutes before slicing makes it much easier to achieve clean, uniform cuts. - 2Neutralize and tenderize
Pour the clear cooking wine over the pork slices to help remove any strong meaty scents and start tenderizing the protein for a cleaner taste.
Tip: Shaoxing wine or dry sherry are great options to add a subtle layer of complexity to the meat. - 3Season with liquid aromatics
Add the cooking wine and light soy sauce to the pork belly slices. These liquids serve as the base for the marinade, helping to tenderize the meat and eliminate any unwanted odors.
Tip: For the best flavor, let the pork belly marinate for at least 30 minutes to ensure the seasonings are fully absorbed. - 4Apply barbecue seasoning
Add a generous spoonful of the reddish barbecue seasoning powder to the bowl. This spice blend is essential for creating the deep, smoky flavor profile characteristic of Korean barbecue.
Tip: If you prefer a spicier kick, you can mix a little gochugaru (Korean red chili flakes) into your barbecue seasoning. - 5Incorporate cornstarch
Sprinkle a spoonful of white cornstarch over the seasoned meat. The starch acts as a binder for the marinade and helps create a slightly crisp texture on the outside while keeping the inside juicy during roasting.
Tip: Dont skip the starch; its the secret to getting the seasonings to stick to the fatty surface of the pork belly. - 6Marinate the meat
Thoroughly mix the pork belly slices with all the seasonings by hand, ensuring every piece is evenly coated. Allow the meat to marinate for at least 30 minutes to let the flavors penetrate deeply.
Tip: Massaging the meat for a minute or two helps the fibers absorb the liquid seasonings more effectively. - 7Arrange on baking tray
Line a baking tray with aluminum foil and use chopsticks to lay the marinated pork slices flat in a single layer. Avoid overlapping the pieces so the heat can circulate and render the fat evenly.
Tip: Lining the tray with foil not only prevents sticking but also makes cleanup much easier after roasting. - 8Apply a light oil mist
Once the pork slices are arranged on the tray, apply a light, even mist of cooking oil over the surface of the meat. This additional oil helps the pork develop a crispy texture and deep golden color during the high-heat roasting process.
Tip: Using a spray bottle ensures a very thin, even coating without adding excessive grease to the dish. - 9Roast in the oven
Place the tray into a preheated oven. Bake at 200°C using both top and bottom heat for approximately 30 minutes. The pork is ready when the fat has rendered out and the edges of the slices are bubbling and beautifully browned.
Tip: If you are using an air fryer instead, set it to 180°C for 25 minutes and remember to flip the slices halfway through for the best results.
