Crispy Korean Pork Belly (Samgyeopsal)
0s prep 10m cook 10m ready
Crispy grilled Korean pork belly slices served with a sesame-salt dipping sauce and lettuce wraps. A simple, smoky samgyeopsal-style dish cooked over charcoal.
Make This Recipe Part of Your Week
Add it to a free meal plan or jump straight to a shopping list—no account required.
Save It. Plan It. Shop It.
Ingredients
- skinless pork belly
- Sesame-salt dipping sauce
Add Ingredients to Shopping List
Use the servings and units above—your list will match what you see here. No account required.
Create Shopping ListNutrition (per serving, estimated)
Estimated based off 1 of 2 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 0.35 mg
- Iron: 0.04 mg
- Magnesium: 0.28 mg
- Phosphorus: 7.65 mg
- Potassium: 13.1 mg
- Zinc: 0.07 mg
Let's Cook
-
Step 1.
Slice the skinless pork belly into pieces about 6–8 mm thick, then cut any long strips crosswise into shorter, manageable pieces so they are easy to turn and eat.
-
Step 2.
Prepare a moderate charcoal fire and place the pork belly pieces on the grate. Grill, turning frequently with tongs, for approximately 6–10 minutes, until the fat has rendered and the surfaces are deeply browned with crisp edges.
-
Step 3.
While the pork grills, watch for flare-ups caused by dripping fat; if flames appear, move the pieces away from the flare-up to a cooler part of the grate and continue cooking.
-
Step 4.
Once the pork is deeply browned and crisp, transfer it immediately to a serving plate and serve with the sesame-salt dipping sauce and lettuce wraps.
Tips & variations
Shichirin tip: Keep the pork belly until the end. Its rendered fat can produce smoke and flare-ups that would interfere with the more delicate bulgogi earlier in the meal.
Planning More Than One Meal?
Build a free week plan and get one consolidated shopping list. No account required to try it.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.