Crispy Outside, Juicy Inside Pork Belly Steak
Master the Ultimate Pork Belly Steak: Crispy Exterior, Tender Interior
Every day is a feast, but some moments are just more delicious! Today, I’m sharing a recipe for pork belly steak that promises pure joy and culinary bliss. This dish is like a magic cure for a tough day. We start by steaming the pork belly to ensure a tender inside, then we pan-fry it to achieve an irresistibly crispy exterior. While delicious with steak sauce, today we’re serving it Korean-style, like bossam, with a fresh chive salad and crisp lettuce wraps. The key is to get that perfectly crisp, almost caramelized crust – it intensifies the nutty, savory flavor and is absolutely not burnt! This is the epitome of ‘crispy outside, juicy inside.’ Enjoy this delightful pork belly steak experience.
Main Ingredients
- 1kg Pork Belly
- 2 large Green Onions (Scallions)
- 1 Onion
- 5-6 whole Garlic cloves
- Pinch of whole Black Peppercorns
Cooking Instructions
Step 1
First, cut the pork belly into steak-like portions. I like to cut mine about 5cm thick, which helps keep the juices locked in and provides a satisfying bite.
Step 2
If you try to grill thick pork belly directly, the outside might burn before the inside is cooked through. To prevent this, we’ll start by steaming it. In a pot, lay down roughly chopped green onions (2 stalks), one onion, and 5-6 whole garlic cloves. Adding some whole black peppercorns at this stage is great for neutralizing any porky odors. It’s very similar to preparing bossam (boiled pork).
Step 3
For traditional bossam, you’d rub the pork belly with a mixture of cooking wine and doenjang (soybean paste), then steam it for about an hour without water on low heat for a tender, odor-free result. However, since we’re aiming for a crispy steak today, our goal is just to cook the inside thoroughly. Add about 2 cups of water to the pot and simmer over medium heat for 40 minutes until the pork belly is tender.
Step 4
After simmering, it’s best to let the pork belly sit on a rack for a bit to drain off excess water and some of the rendered fat. This step is crucial for preventing oil splatters when pan-frying and ensures a crispier finish.
Step 5
Now, heat a generous amount of oil in a frying pan over medium heat. Place the drained pork belly into the hot pan. Sprinkle some black pepper over the pork belly. Then, reduce the heat to low and cook slowly, turning occasionally, until all four sides are golden brown and wonderfully crispy. If you’re using pork belly with the skin on (ojgyeopsal), be aware that the skin can cause oil splatters; in this case, it’s a good idea to cover the pan with a lid while frying. This step is key to achieving that perfect crispiness!
Step 6
Let’s prepare a quick and refreshing chive salad to accompany our pork belly steak. Take the thoroughly washed and chopped chives. Add 1 Tbsp gochugaru, 1/2 tsp salt, 1 Tbsp sesame oil, a pinch of sesame seeds, and optionally, 1 tsp soy sauce. Gently mix everything together. If you like a touch of tanginess, a tiny splash of vinegar can be added.
Step 7
Arrange the beautifully pan-fried pork belly on a plate. Slice it with a knife, and voilà – your pork belly steak is ready! I enjoyed mine by wrapping it in lettuce with a bit of ssamjang and the chive salad, much like bossam. The contrast between the incredibly crispy exterior and the juicy, tender interior, combined with the rich, nutty flavor, was simply divine. Every bite was a delight!
Step 8
While the steak was cooking, the delicious aroma drew our dog into the kitchen, where he sat patiently, waiting for a taste. He always comes when he smells something yummy! Does my little buddy want some pork belly steak too? Sorry, this is Mommy and Daddy’s tonight! (laughs) While simply boiling pork belly for bossam is delicious in its own right, this pan-fried version adds a wonderful crispy texture that makes it even more appealing. This time, we paired it with lettuce wraps and kimchi, but next time, I’m planning to make a proper steak sauce and serve it more formally as a steak. I highly recommend you try this recipe!
