Smoke And Flame

Suggested quantities

For pork belly slices: Around 75g of spices will cover 450g of thighs. If you're chopping them up for "burnt ends" then use a little more.

For chicken thighs (skin on): Again, around 75g will cover about 450g - 500g comfortably.

For whole pork belly or pork shoulder: Due to the variation in size and shape of these cuts this is best done by sight: You're not really aiming to get a "bark" with this rub as it works better with a glaze - so coat thoroughly but not so much that you can't see the meat underneath.

Pork belly slices are a succulent and flavour-packed option for a hearty meal, and with Pyongyang Pork Belly seasoning, they are elevated to a whole new level. Whether you prefer the smoky char of the barbecue or the ease of oven roasting, both methods deliver crispy edges and tender meat.

On the Barbecue

BBQ Set-Up: Use the indirect grilling method. Arrange the coals on one side of the grill, leaving the other side for indirect heat.

Prepare the BBQ and Pork Belly
Preheat the barbecue to a temperature of 160°C to 180°C (320°F to 356°F). Ensure the grill grates are clean and lightly oiled.
Pat the pork belly slices dry with kitchen paper for optimal browning.

Initial Cooking Over Indirect Heat
Place the pork belly slices on the cooler, indirect side of the grill. Close the lid and cook for 30–35 minutes, turning once halfway through.

Crisp the Pork Belly Over Direct Heat
Move the slices to the hot, direct side of the grill and cook for 4–6 minutes per side. Sear until golden brown and crispy, monitoring closely to avoid burning.

Check for Doneness
Use a meat thermometer to ensure the internal temperature reaches 75°C (167°F).

Optional Glaze and Resting
Brush the slices with a honey or teriyaki glaze and cook for an additional 2–3 minutes to caramelise. Rest for 5 minutes before serving.

In the Oven

Oven Set-Up: Preheat the oven to 200°C (180°C fan, 400°F gas mark 6).

Prepare the Oven and Pork Belly
Line a baking tray with foil or baking parchment and place a wire rack over it.
Pat the pork belly slices dry with kitchen paper to encourage crisping.

Initial Roasting
Arrange the slices on the wire rack, ensuring they are spaced out for even cooking. Roast for 30 minutes, flipping halfway through.

Increase Heat for Crisping
Raise the oven temperature to 220°C (200°C fan, 425°F). Roast for an additional 10–15 minutes, flipping once, until the edges are crispy and golden.

Check for Doneness
Use a meat thermometer to ensure the internal temperature of the pork reaches 75°C (167°F).

Optional Glaze and Resting
Brush the slices with a honey or teriyaki glaze and return to the oven for 2–3 minutes. Allow the meat to rest for 5 minutes before serving.

Gochujang, with it’s deep smoky heat , offset with a sweet tanginess, is a hugely versatile ingredient and a great addition to your fridge.

Ingredients
• About 8 sliced mushrooms
• 1 diced onion
• 300g cooked noodles (we like udon but any will do).
• 2 teaspoons of gochujang paste.
• 2 teaspoons of soy sauce or Ketjap manis
• 1 tablespoon honey
• 2 teaspoons of mirin

Method
1. Fry the onions and mushrooms until soft
2. Throw the noodles, gochujang and mirin in with the onions and mushrooms and stir for about 2 minutes
3. Stir the honey and soy sauce through and warm before serving.
Gochujang, with it’s deep smoky heat , offset with a sweet tanginess, is a hugely versatile ingredient and a great addition to your fridge.