Herb-Infused Korean Grilled Pork Belly

Ingredients

• 1 teaspoon dried thyme
• 1 teaspoon dried dill weed
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 2 pounds pork belly strips
• 1 cup chopped kimchi
• 1 bulb garlic, cloves separated and peeled
• 3 scallions (pajori), chopped
• Ssamjang Dipping Sauce:
• 2 tablespoons doenjang (Korean soybean paste)
• 2 tablespoons gochujang (Korean hot pepper paste), or more to taste
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 ½ teaspoons sesame seeds
• 1 teaspoon rice wine
• 1 teaspoon brown sugar

Step 1

In a small bowl, combine the thyme, dill, rosemary, and garlic powder, then rub the mixture all over both sides of the pork belly strips. Let them sit at room temperature for about 15 minutes to soak up the flavors.

Step 2

Heat a large skillet over medium-high heat and cook the pork belly strips until they’re nicely browned and crispy, about 7 minutes on each side. Once cooked, transfer them to a plate lined with paper towels to drain any excess grease, but keep some of that flavorful fat in the pan. Cut the pork into bite-sized pieces.

Step 3

Using the reserved grease, sauté the kimchi, whole garlic cloves, and sliced scallions over medium-high heat until they start to brown and get a little crispy, which should take around 3 minutes. Drain them on paper towels to remove any extra oil.

Step 4

For the dipping sauce, mix together doenjang, gochujang, sesame oil, minced garlic, sesame seeds, rice wine, and brown sugar until well combined.

Step 5

Serve the pork belly pieces alongside the sautéed kimchi, garlic, and scallions, with the ssamjang sauce on the side for dipping. It’s perfect for wrapping up in lettuce or just eating on its own!