Pork Belly “Korean BBQ on a Stick” with Grilled Spring Onions

Pork Belly Sticks

Prominent Pork Belly

Pork belly is one of those perennial protein favorites. With its unctuous, rich flavor and crispy skin cooked to perfection, pork belly has it all. It lends itself to many applications and stands up well to bold flavors like the sweet heat of Korean gochujang.

Add  a depth of flavor and texture by adding a skewer and giving your pork belly a quick char on the grill. For the perfect BBQ meal, pair with a seasonal grilled vegetable, like spring onions!

Read more about pork belly in Essence Magazine!

Pork Belly "Korean BBQ on a Stick" with Grilled Spring Onions
Braised pork belly, skewered and grilled with a Korean-inspired BBQ sauce and grilled spring onions
Servings
4
Servings
4
Pork Belly "Korean BBQ on a Stick" with Grilled Spring Onions
Braised pork belly, skewered and grilled with a Korean-inspired BBQ sauce and grilled spring onions
Servings
4
Servings
4
Ingredients
Pork Belly
Korean-Inspired BBQ Sauce
For Serving
Servings:
Units:
Instructions
Pork Belly
  1. In a bowl, whisk all ingredients except pork.
  2. Score a crosshatch pattern into fatty side of pork belly. Place pork belly fatty side up in a half hotel pan. Pour soy sauce mixture over pork belly and cover tightly with foil.
  3. Braise at 300°F for 1½ hours. Remove foil and braise 1 hour.
  4. Cool completely, reserving 1 cup braising liquid for serving. Cut pork belly into 1 x 3-inch pieces and insert a skewer lengthwise into center of each piece. Cover and refrigerate.
Korean-Inspired BBQ Sauce
  1. In a bowl, whisk all ingredients. Cover and refrigerate.
For Serving
  1. brush skewered pork and quartered spring onions with reserved braising liquid. Cook on preheated medium-high grill until pork and onions are nicely charred, about 1 to 2 minutes on each side.
  2. Brush pork skewers with BBQ sauce. Serve with additional sauce for dipping garnished with red chile and cilantro leaves.

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