Healthy Korean Pork Belly Skillet

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Here’s my tried-and-true Korean pork belly recipe, with crispy, caramelized edges, tender meat, and a mix of traditional seasonings like gochugaru, soy sauce, and a touch of honey.

This pork belly has become our Friday night family favorite. I usually cook extra portions because everyone fights over the leftovers. Nothing beats turning these slices into sandwiches the next day, trust me!

What Kind of Pork Belly Should I Use?

For Korean pork belly, you’ll want to look for fresh, uncured pork belly that’s nicely marbled with fat – this marbling is what gives the dish its rich, melt-in-your-mouth texture. When shopping, ask your butcher for skinless pork belly, as the skin isn’t needed for this recipe and can be tricky to remove at home. The meat should be sliced thinly (about 1/8-inch thick) to help it cook quickly and evenly, and many Asian markets sell it pre-sliced specifically for this purpose. If you can only find thick-cut pork belly, pop it in the freezer for about 30 minutes before slicing – this will make it easier to get those thin, even cuts at home.

Options for Substitutions

While some ingredients are key to keeping the authentic Korean flavors, here are some helpful substitutions if you’re in a pinch:

• Gochujang (Korean red pepper paste): This is pretty important for authentic flavor, but if you can’t find it, mix 2 tablespoons of miso paste with 1 tablespoon of sriracha sauce and 1/2 teaspoon of sugar. The taste won’t be exactly the same, but it’ll work in a pinch.
• Gochugaru (Korean red pepper flakes): You can use regular red pepper flakes, but start with half the amount as they’re usually spicier. For a closer match, try a mix of sweet paprika and cayenne pepper (2:1 ratio).
• Pork belly: If pork belly isn’t available, thick-cut bacon (uncooked) can work, though it will be smokier. You could also use pork shoulder sliced thinly, but the dish won’t be as rich.
• Fresh ginger: In a bind, you can use 1/4 teaspoon of ground ginger instead of fresh, but fresh really does taste better here.
• Honey: Brown sugar or maple syrup can replace honey – use the same amount.
• Green onions: Regular chives or the green parts of leeks can work as replacements for the garnish, though green onions are easy to find and work best.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking pork belly is getting that perfect texture – cooking it too quickly over high heat can make it tough and chewy, so maintain a medium heat and be patient as it renders its fat slowly. A common mistake is slicing the meat too thick, which can lead to uneven cooking – aim for consistent 1/8-inch thick slices and trim excess fat if needed for better browning. To prevent the gochujang marinade from burning, keep a close eye on the heat level and stir occasionally, as the sugar content in both the honey and pepper paste can quickly go from caramelized to burnt. For the juiciest results, let the cooked pork belly rest for 5-10 minutes before serving, and don’t skip the sesame oil at the end – it adds that authentic Korean flavor that makes this dish special.

What to Serve With Korean Pork Belly?

The best way to enjoy Korean pork belly is with plenty of traditional sides that help balance its rich, spicy flavors. A bowl of steamed white rice is essential – it soaks up all those tasty juices and helps tone down the heat from the gochujang. I like to add some quick pickled vegetables (like cucumber or radish) and kimchi on the side for a nice tangy crunch. For a complete Korean BBQ experience at home, serve the pork belly with fresh lettuce leaves for wrapping, along with some extra sauce and a side of steamed eggs or Korean steamed egg custard (gyeran jjim).

Storage Instructions

Keep Fresh: Once your Korean pork belly has cooled down, place it in an airtight container and pop it in the fridge. It’ll stay good for up to 3 days. The flavors actually get even better the next day as the meat continues to soak up all those tasty seasonings!

Freeze: If you want to save some for later, you can freeze the cooked pork belly in a freezer-safe container for up to 2 months. Just make sure to separate layers with parchment paper to prevent them from sticking together. The sauce might separate a bit when frozen, but don’t worry about that.

Warm Up: To enjoy your leftover pork belly, gently warm it in a pan over medium-low heat until it’s heated through. You can add a splash of water if needed to keep it from drying out. The microwave works too, but the pan method helps maintain that nice texture better.

Preparation Time	10-15 minutes
Cooking Time	12-15 minutes
Total Time	22-30 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 85-95 g
• Fat: 150-160 g
• Carbohydrates: 50-60 g

Ingredients

• 1 teaspoon finely chopped fresh ginger
• 3 tablespoons korean red pepper paste (gochujang)
• 1 tablespoon korean red pepper flakes (gochugaru)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil, toasted
• 1 tablespoon honey
• 1/4 teaspoon ground black pepper
• 1 pound pork belly (skinless, sliced into 2 to 3-inch pieces, about 1/8-inch thick)
• 1 small onion (sliced thinly after halving)
• 4 green onions (cut into 2-inch lengths, plus extra for topping)
• Toasted sesame seeds (for topping)

Step 1: Prepare the Marinade

In a medium bowl, combine the first seven ingredients, which include ginger through black pepper.

Stir well to make sure all the ingredients are fully mixed into a cohesive marinade.

Step 2: Marinate the Pork Belly and Onions

Add the pork belly slices, onion slices, and green onion to the bowl with the marinade.

Stir thoroughly to ensure the pork belly and onions are evenly coated with the flavorful mixture.

Let the mixture stand for about 10 minutes to allow the flavors to permeate the meat and vegetables.

Step 3: Cook the Pork Belly Mixture

Heat a large, heavy skillet over medium-high heat.

Add the marinated pork belly mixture to the skillet.

Cook while stirring occasionally, allowing the pork to cook through and become crispy around the edges.

This should take about 12 to 15 minutes.

For the crispiest edges, let the mixture cook undisturbed for a few minutes at a time between stirrings.

Step 4: Transfer and Serve

Once the pork belly is cooked to your desired level of crispiness, transfer it to a serving platter.

Garnish with sesame seeds and additional green onion if you desire.

Serve the dish hot and enjoy!