Ingredients

Main 

• 600 g European pork belly, skinless 

• Salt and black pepper 

• 1 white onion, thinly sliced 

• 400 g kimchi, chopped into bite-sized pieces 

Garnish 

• Toasted sesame seeds 

• Dried seaweed (crushed into small pieces) 

For the Marinade 

• 2 tbsp gochujang 

• 1 tsp gochugaru 

• 1 tbsp mirin 

• 2 tbsp soy sauce 

• 1 tbsp sugar 

• 2 garlic cloves, finely chopped 
• 1 tbsp sesame oil 

Preparation 

1. Prepare the Garnish 

Break the dried seaweed into small pieces and mix with toasted sesame seeds. Set aside. 

2. Prepare the Marinade 

In a bowl, combine gochujang, gochugaru, mirin, soy sauce, sugar, garlic, and sesame oil. Mix until smooth and well incorporated. 

3. Marinate the Pork 

Slice the pork belly into four thick portions. Season lightly with salt and pepper, then coat evenly with the marinade. 

Cover and refrigerate for 3 – 4 hours to allow the flavors to develop. 

4. Sear the Pork 

Preheat the oven to 180°C. 

Heat a large skillet over medium heat. Place the pork belly fat-side down and cook until the fat renders and a golden crust form. Turn to sear all sides evenly. 

Transfer the pork to a foil- or baking paper–lined tray. 

5. Roast 

Roast in the preheated oven for approximately 30 minutes, or until tender and cooked through, turning occasionally. 

6. Prepare the Kimchi 

Using the same pan, add a tablespoon of oil if needed. 

Sauté the sliced onion until soft and translucent. 

Add the chopped kimchi and stir-fry until fragrant and slightly caramelized. 

Plating 

Arrange the sautéed kimchi in a crescent shape on the plate. 

Slice the pork belly and place it neatly in the center. 

Finish by sprinkling with the sesame and seaweed garnish for added texture and aroma.