Korean Pork Belly

Serves: 4

You will need

Bacofoil® The Non-Stick Kitchen Foil
600g pork belly slices
1 clove garlic, finely chopped or crushed
2-3cm pieces fresh ginger, peeled and grated
1 tbsp Gochujang paste or other chilli paste
3 tbsp lower salt soy sauce (or gluten free tamari)
1 tbsp sesame seeds
1 tbsp brown sugar
1tsp rice wine vinegar

For the Sauce

1 tsp sugar
1 tbsp boiling water
½ tsp grated fresh ginger
1 tsp sesame oil
2 tbsp lower salt soy sauce (or gluten free tamari)

To serve

Boiled rice
6cm piece cucumber, cut into very fine sticks
Gem lettuce leaves
2 spring onions, finely sliced/shredded on the diagonal


1 Mix all the marinade ingredients together in a large shallow bowl and add the pork slices. Turn to make sure the meat is well coated then cover and refrigerate for a few hours

2 When you’re ready to cook, preheat the oven to 180ºC fan/200ºC/Gas 6. Line a shallow baking tray with Bacofoil® The Non-Stick Kitchen Foil

3 Place the pork slices onto the tray and cook in the oven for 30-40 minutes (depending on thickness), turning over half way through cooking

4 Meanwhile, make the sauce. Dissolve the sugar in the hot water in a small bowl, then stir in the ginger, sesame oil and soy sauce. Set aside. Cook your rice and prepare the accompaniments

5 When the meat is cooked you can place the tray under a medium hot grill for a minute or two on each side to crisp it up a little more, if that’s how you like it. Watch it doesn’t burn!

6 Transfer the meat to a board and slice thinly into bite-sized pieces. Serve with the rice, lettuce, spring onions and cucumber and sauce on the side

Tips: Soak the sliced spring onions in a small bowl of cold water for ten minutes then drain and discard the water – this will remove some of the heat and give them a milder flavour.

Try wrapping a few pieces of the meat, some of the shredded cucumber and spring onion and a drizzle of sauce in a lettuce leaf, fold over and take a bite.

Recipe courtesy of Bacofoil®

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