Cooking Instructions: Pyongyang Pork Belly Korean BBQ Gochugaru Pepper

Try with a side order of Killer Gochujang Noodles - recipe here.

Ingredients:

  • Pork belly slices, about 1.5 cm thick
  • Pyongyang Pork Belly Spice Blend
  • Honey for brushing

Instructions:

  1. Prepare the Pork Belly: Pat the pork belly slices dry with kitchen paper.
  2. Apply the Spice Blend: Season the pork belly slices generously with the Pyongyang Pork Belly Spice Blend, ensuring even coverage.
  3. Prepare the BBQ: Set up your BBQ for direct grilling over medium heat, aiming for a temperature of around 180°C to 200°C.
  4. Grill the Pork Belly: Place the pork belly slices directly over the heat. Grill for about 7-10 minutes on each side, depending on the thickness of the slices.
  5. Check for Doneness: The pork belly is done when the outside is crispy and caramelised, and it has an internal temperature of 63°C when checked with a meat thermometer.
  6. Brush with Honey: In the last few minutes of cooking, brush the pork belly slices with honey and briefly return to the grill until the honey is caramelised and sticky.
  7. Rest and Serve: Let the pork belly slices rest for a few minutes before serving to allow the juices to redistribute.

Free BBQ Sides Ebook

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

Ingredients:

  • Pork belly slices, about 1.5 cm thick
  • Pyongyang Pork Belly Spice Blend
  • Honey, for brushing

Instructions:

  1. Preheat the Oven: Preheat your oven to 160°C.
  2. Prepare the Pork Belly: Pat the pork belly slices dry with kitchen paper.
  3. Apply the Spice Blend: Season the pork belly slices generously with the Pyongyang Pork Belly Spice Blend, ensuring even coverage.
  4. Arrange the Pork Belly: Place the pork belly slices in a single layer on a wire rack in a roasting tin.
  5. Cook the Pork Belly: Roast in the preheated oven for 1 hour and 20 minutes.
  6. Brush with Honey: In the last few minutes of cooking, brush the pork belly slices with honey and return to the oven until the honey is caramelised and sticky.
  7. Rest and Serve: Allow the pork belly slices to rest for a few minutes before serving.

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