Korean Pork Belly Slices

Sourced from the Jeju white pig, our Korean Pork Belly Slices feature the coveted five-layered ogyeopsal cut, complete with skin. This delivers a chewier, richer texture and deeper flavour than skinless pork belly. Lay it on the grill and watch it sizzle to perfection — a true joy on any barbecue.

Here is a quick guide to enjoy our Korean Pork Belly Slices in K-barbecue style:

Step 1: Grill

• Cut the Korean Pork Belly Slices further into ½ to 1-inch strips
• Place the strips on a hot, slightly angled pan (designed to drain fat)
• Add sliced garlic, onions and mushrooms alongside to grill in the rendered fat
• Grill until both sides are golden brown and crispy
• Use kitchen shears to cut the meat into bite-sized pieces
• Place kimchi on the grill to cook in the pork fat until tangy and caramelized

Step 2: Flavour

• For something sweet & savoury, use a mix of soy sauce, brown sugar, minced garlic, ginger and sesame oil
• Include pureed pear or apple to tenderize the meat and add natural sweetness
• If you prefer something a little spicier, add Korean red chili paste (gochujang) and chilli flakes (gochugaru) to the soy base for a kick
• Because our Korean Pork Belly Slices are of high quality, you can simply sprinkle with coarse salt and pepper to enjoy the natural pork flavour or skip the salt and crown your steak with delicious caviar for a luxurious final touch

Step 3: Wrap

• Enjoy the Korean Pork Belly Slices the traditional Korean way by making a lettuce wrap (ssam)
• Start with a fresh leaf of red leaf lettuce or a perilla leaf as the base
• Place a piece of grilled pork in the center
• Add a dollop of your preferred marinade from Step 2
• Top with grilled garlic, sliced green chilies or kimchi
• Wrap it tightly and eat the entire parcel in one bite

Step 4: Sides

• Complement your meal with some Korean side dishes (banchan), such as —
• Spicy Scallion Salad (Pachae): Thinly shredded green onions tossed in a spicy, vinegary dressing
• Pickled Radish (Ssam-mu): Thin, sweet-and-sour radish slices that refresh the palate
• Cucumber Salad (Oi Muchim): A crunchy, spicy side to cut through the richness of the pork 

To savour delicious pork without the hassle of cooking, visit Sospiri.