Korean-Style Charcoal Grilled Pork Belly Skewers (Yangnyeom Samgyeopsal-gui)
Succulent pork belly skewers marinated in a fresh apple-pear paste and grilled over high heat charcoal for a perfect smoky-sweet finish.
While standard Korean BBQ is often cooked plain at the table, these skewers elevate pork belly using a traditional fruit based marinade technique. The natural enzymes in the apple and pear tenderize the meat, while the high heat charcoal creates a caramelized crust seasoned with toasted cumin and sesame. This style is reminiscent of popular Korean street food markets where bold spices meet perfectly rendered fat.
Ingredients
- 450 g pork belly, sliced
- 12 onion
- 12 apple
- 12 pear
- 1 tbsp cumin seeds
- 1 tbsp roasted sesame seeds
- 1 tbsp chili flakes
- 1 tbsp salt
- 1 tbsp MSG
- 2 tbsp salad oil
- to taste extra cumin, sesame, and chili flakes for garnish
Instructions
- 1Prepare the base ingredients
Start by gathering half an onion, half an apple, and half a pear. These ingredients will be blended together to create a marinade that provides natural sweetness and helps tenderize the pork belly.
Tip: For the best flavor, use a crunchy apple and a juicy pear to provide both texture and moisture to the marinade. - 2Add the cumin seeds
Using a small household spoon, measure out one spoonful of cumin seeds and add them to the tray. The cumin provides a deep, earthy aroma that is a hallmark of this Korean style grilled pork.
Tip: Whole cumin seeds provide better aromatic oils than pre ground powder, resulting in a more fragrant final dish. - 3Combine ingredients for processing
Transfer the onion, fruit, and dry spices into the food processor. This aromatic mix includes cumin, roasted sesame seeds, chili flakes, MSG, and salt, which will create the flavor base for the meat.
Tip: Make sure the processor blade is sharp and the bowl is dry before adding the ingredients to ensure an even blend. - 4Blend to a granular consistency
Pulse the ingredients in the food processor until they form a coarse, granular red paste. Maintaining this texture ensures the marinade sticks to the meat and creates a flavorful crust during grilling.
Tip: Do not over-process into a liquid; a thick, chunky paste provides a better mouthfeel and more intense flavor. - 5Apply marinade to the pork
Add three spoonfuls of the prepared red marinade to every pound of raw, sliced pork belly. The combination of fruit juices and spices will quickly penetrate the meat.
Tip: Spread the pork belly slices out on a flat tray to ensure each piece receives an equal amount of the marinade. - 6Marinate the pork belly
Add three spoons of the prepared dry marinade per pound of sliced pork belly. Use your hands to mix thoroughly, ensuring every slice is evenly coated with the spices. Let the meat marinate for 20 minutes to allow the flavors to penetrate.
Tip: Marinating for at least 20 minutes is crucial for the salt and aromatics to season the meat deeply before grilling. - 7Skewer the meat
Take the marinated pork belly slices and thread them onto two parallel metal skewers. Using double skewers prevents the meat from spinning when you flip them on the grill, ensuring even cooking on both sides.
Tip: Keep the slices relatively flat and uniform as you thread them to ensure they cook at the same rate. - 8Place on the grill
Arrange the skewers flat across a high-heat charcoal grill. Spread them out evenly and let them grill slowly without moving them initially. This helps develop a good sear and prevents the meat from sticking.
Tip: Ensure your charcoal is glowing hot but not flaming to provide steady, high heat for a perfect char. - 9Flip and sear
Once the bottom side of the pork belly begins to change color and brown, flip the skewers over. You should see a beautiful golden brown crust forming on the cooked surface while the fat begins to render.
Tip: Do not flip too early; wait until the meat naturally releases from the grill surface to maintain the crust. - 10Brush with oil
After flipping the meat, use a pastry brush to apply a light coating of salad oil onto the surface. This technique aids heat conduction, helping the exterior become crispy and fragrant without the meat drying out.
Tip: Basting with a little oil mid-grill helps conduct heat to the spices, releasing their essential oils. - 11Final seasoning
Grill both sides until slightly charred, then sprinkle a final layer of cumin seeds, sesame, and chili flakes over the sizzling meat. The heat from the pork will toast the spices instantly, making them incredibly fragrant.
Tip: Adding spices at the very end prevents them from burning and ensures a punchy, fresh aroma when served.
