Wine-Marinated Pork Belly Perfection
Wine-Marinated Pork Belly Perfection
Elevate Your Pork Belly Day with Wine-Marinated Pork Belly!
Celebrate Pork Belly Day with this incredibly simple yet sophisticated recipe for wine-marinated pork belly. The tenderized pork belly, infused with wine, offers a delightful culinary experience.
Main Ingredients- 500g thick-cut pork belly (Jeju black pork recommended)
- 3 cups red wine (enough to submerge the pork belly)
- 1 handful of green onion kimchi or seasoned bean sprouts (for serving)
Seasoning & Garnish- Pinch of salt
- Pinch of black pepper
- Pinch of toasted sesame seeds
- Pinch of salt
- Pinch of black pepper
- Pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, prepare thick slices of pork belly for enhanced flavor. Using Jeju black pork will impart a richer, deeper taste.
Step 2
Submerge the prepared pork belly in 3 cups of red wine and let it marinate for at least 30 minutes. The wine will tenderize the meat and eliminate any gamey odors.
Step 3
While the pork belly is marinating, prepare your side dishes. Wash fresh perilla leaves thoroughly.
Step 4
Wash lettuce leaves as well, then gently shake off excess water to keep them crisp and fresh.
Step 5
Now it’s time to grill the wine-marinated pork belly. Heat a pan over high heat, then place the pork belly slices. Season generously with salt and pepper on both sides. Quickly searing the exterior helps to lock in the juices.
Step 6
Once the pork belly is seared, cut it into bite-sized pieces. Reduce the heat to medium and continue to grill until the pieces are crispy and golden brown. This ensures a wonderfully chewy texture.
Step 7
Next, grill the green onion kimchi or perilla kimchi over medium heat until lightly browned. Grilling aged kimchi or seasoned bean sprouts alongside is also a delicious option.
Step 8
Arrange the grilled pork belly and side dishes beautifully on a serving plate. Finish by sprinkling toasted sesame seeds over the top for a nutty aroma.
Step 9
Try placing some of the freshly grilled green onion kimchi on top of your ssam (lettuce wrap). The savory flavor of the kimchi complements the pork belly so well that you might not even need any ssamjang (dipping sauce)!
