Korean BBQ Pork Belly

Cooking time: 35 mins (+2hrs marinade)

SERVES: 4-6

Ingredients

- 500g pork belly, sliced into thin strips

- 40g soy sauce.

- 20g brown sugar

- 20g sesame oil

- 20g rice wine (mirin)

- 10g minced garlic

- 10g grated ginger

- 20g  gochujang

- 20g honey

- 20g sesame seeds

- 2g black pepper

- Vegetable oil for cooking

-fresh coriander and black sesame seeds for garnish 

Method

-In a bowl, combine soy sauce, brown sugar, sesame oil, rice wine, minced garlic, grated ginger, gochujang & honey. Mix well to create the marinade.

-Place the pork belly strips in a shallow dish or a zip-top bag. Pour the marinade over the strips, ensuring they are well coated. Cover the dish or seal the bag and refrigerate for at least 2 hours or overnight for the flavors to develop.

-Preheat a your barbecue with a clean oiled grill to a medium-high heat.

-Remove the marinated pork belly strips from the refrigerator and let them come to room temperature for about 20 minutes.

-Cook the pork belly strips in batches on the preheated grill, turning occasionally, until they are cooked through and nicely caramelized, for about 3-4 minutes per side.

-Remove the cooked pork belly strips from the grill and transfer them to a serving plate. Garnish with thinly sliced spring onions.