Oven Roasted Korean Pork Belly with Onion Salad

Method5 steps

1. 1

   Step 1: In a small bowl combine soy bean paste, honey (1) , garlic powder (1 tsp), ginger powder (1/2 tsp), and 1 teaspoon of oil. Mix well. Spread the paste mixture to pork belly (1 lb) and rub all around. Let it sit for 15 minutes on the counter.

   Rest coated pork belly · 15 minUses 1 lb pork belly · 2 tbsp Korean soy bean paste (duenjang) · 1 tsbp honey · 1 tsp garlic powder · 1/2 tsp ginger powder · 1 tsp canola oil (+ more)

2. 2

   Step 2: Preheat oven to 425ºF. Spray a rack with oil and place over baking pan (line the pan with foil for easy clean up).

   Uses extra oil for greasing the rack

3. 3

   Step 3: Put the pork belly on the rack and drizzle a little more oil on top. Bake in the hot oven for 15 minutes. Reduce the heat to 350ºF and continue to bake for 20-30 minutes depends on the thickness of the meat. (If using a slab of pork belly, it should take far longer. When inserted with a meat thermometer, it should be around 165ºF)

   Roast 15 min at 425°F, then 20-30 min at 350°F · 45 minUses extra oil drizzled on pork · pork belly coated in soybean-honey marinade

4. 4

   Step 4: To make onion salad, soak the onion slices in cold water for 10 minutes. Drain well. Combine chili flakes, sugar (1 tbsp), soy sauce (1 tbsp), cider vinegar (2 tsp), sesame oil (1 tsp), sesame seeds (2 tsp) and freshly ground black pepper in a bowl. Toss the onions with the dressing.

   Soak sliced onions · 10 minUses 1 medium yellow onion (thinly sliced) · 1 medium red onion (thinly sliced) · 1-1/2 tbsp Korean chili flakes (gochugaru) · 1 tbsp sugar · 1 tbsp soy sauce · 2 tsp cider vinegar · 1 tsp sesame oil · 2 tsp toasted sesame seeds

5. 5

   Step 5: Let the pork rest for a few minutes, then slice into desired size. Serve with onion salad over lettuce.

   Uses lettuce leaves for serving · roasted pork belly, to rest and slice · prepared spicy onion salad