When I think of comfort food, Sweet Korean Pork Belly is one of the first dishes that comes to mind. I remember the first time I made this recipe—it was a cold evening, and I wanted something rich, savory, and a little sweet to warm me up. Sweet Korean Pork Belly has a beautiful balance of flavors: the rich, fatty pork combined with a glaze that’s both sweet and savory. The moment it hit the pan, the kitchen was filled with the smell of caramelizing sugar and soy sauce, making me even more excited to dig in.
The Inspiration
The idea for Sweet Korean Pork Belly came from a trip I took to a Korean BBQ restaurant. The way the pork sizzled on the grill and the incredible sauces inspired me to recreate something similar at home. I wanted a dish that I could make quickly but still packed the same punch of flavor. That’s when I experimented with a simple sweet glaze using soy sauce, brown sugar, and a hint of garlic. It turned out even better than I imagined—tender, juicy pork belly with a sticky glaze that had just the right amount of sweetness.
The Cooking Process
Making Sweet Korean Pork Belly is quite simple. First, I slice the pork belly into thick pieces, letting them sear in a hot pan until the edges get crispy. The magic happens when I add the sauce—brown sugar, soy sauce, garlic, and a dash of sesame oil. As it cooks down, the sauce thickens, coating the pork in a glossy, sweet glaze. The smell is absolutely irresistible, and it reminds me why I love this dish so much.
Over the years, Sweet Korean Pork Belly has become a favorite at my family dinners. Every time I make it, it disappears within minutes! The sticky, sweet pork is perfect when served over a bowl of steaming rice, with maybe a side of kimchi for a bit of tang. It’s one of those dishes that always brings everyone to the table with a smile, and that’s exactly why I enjoy making it.
Table of Contents
Chef’s Notes-Sweet Korean Pork Belly
- For best results, marinate the pork belly overnight to allow the flavors to penetrate deeply. If you’re short on time, aim for a minimum of 2 hours.
- The grated pear not only adds sweetness but also naturally tenderizes the pork. Asian pears work best, but any ripe pear can do in a pinch.
- Make sure your skillet is preheated to a high temperature before pan-frying the pork. This helps to caramelize the outer layer quickly while keeping the inside juicy.
- If you prefer a less sweet version, you can reduce the honey and brown sugar by half without losing the dish’s overall balance.
- If you don’t want to fry the pork after baking, broil the pork belly on high for 2-3 minutes to achieve crispy edges.
- Reserve some marinade for basting while pan-frying. This adds a glossy finish and intensifies the flavors.
- When pan-frying, cook the pork in batches to avoid steaming the meat. Overcrowding can prevent that desired crispiness.
- Letting the pork belly rest after cooking ensures the juices redistribute, making each bite more flavorful and tender.
Sweet Korean Pork Belly
4
20
minutes50
minutes450
kcal10
minutes1
hour20
minutesDive into the irresistible flavors of Sweet Korean Pork Belly! This dish combines tender pork belly with a luscious marinade featuring grated pears for a perfect balance of sweetness and savory notes. Inspired by Korean culinary traditions and personalized for a delightful twist, it’s a surefire hit for any meal. Whether you’re cooking for family or entertaining guests, this recipe promises a mouthwatering experience that’s both easy to prepare and incredibly satisfying. Get ready to impress with every juicy bite!
Ingredients
- Marinade
2 tablespoons soy sauce
1 tablespoon sesame oil
3 cloves minced garlic
1 tablespoon grated fresh ginger
2 tablespoons honey
1/2 cup grated pear
1 tablespoon brown sugar
1/2 teaspoon freshly ground black pepper
- Pork Belly
2 pounds pork belly sliced into 1-inch pieces
2 green onions chopped for garnish
- Optional
sesame seeds for topping
- Alternative Ingredients
Soy Sauce Substitute: Tamari for a gluten-free option.
Coconut Aminos Substitute: Liquid aminos if avoiding soy.
Brown Sugar Substitute: Honey or maple syrup for natural sweetness.
Sesame Oil Substitute: Peanut oil for a different nutty flavor.
Pork Belly Substitute: Beef short ribs or chicken thighs for variety.
Pears Substitute: Apples or mangoes for a different fruit-based sweetness.
Kosher Salt Substitute: Sea salt or Himalayan pink salt.
Directions
- Prepare the Marinade – In a large mixing bowl, combine soy sauce, sesame oil, minced garlic, grated ginger, honey, grated pear, brown sugar, and black pepper. Whisk thoroughly to ensure all ingredients are well integrated. Allow the mixture to sit for about 5 minutes to let the flavors meld together.
- Marinate the Pork – Place the sliced pork belly into the marinade, ensuring each piece is thoroughly coated. For optimal flavor absorption, cover the bowl and refrigerate for at least 2 hours, preferably overnight. *Optional:* For a deeper flavor, marinate for up to 24 hours.
- Preheat the Oven – Set your oven to 375°F (190°C). Line a baking sheet with aluminum foil for easy cleanup and place a roasting rack on top to allow excess fat to drip away from the pork.
- Arrange and Bake – Lay the marinated pork belly slices evenly on the roasting rack. Reserve any leftover marinade for basting. Place the tray in the preheated oven and bake for 30 minutes.
- Pan-Fry for Crispiness – After baking, transfer the pork belly slices to a hot nonstick skillet. Cook for an additional 5 minutes on each side until the edges are crispy and caramelized. *Optional:* Baste with reserved marinade during frying for extra glaze.
- Rest and Garnish – Remove the pork belly from the skillet and let it rest for 10 minutes on a cutting board. Garnish with chopped green onions and a sprinkle of sesame seeds before serving.
Equipment
- chef’s knife
- cutting board
- baking sheet
- roasting pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 450kcal
- Fat: 30g
- Saturated Fat: 12g
- Trans Fat: 0g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 10g
- Cholesterol: 70mg
- Sodium: 800mg
- Potassium: 400mg
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 15g
- Protein: 25g
- Vitamin A: 500IU
- Vitamin C: 5mg
- Calcium: 50mg
- Iron: 2mg
FAQ-Sweet Korean Pork Belly
Can I make this dish ahead of time?
Yes, you can marinate the pork belly up to 24 hours in advance. You can also fully cook it and reheat by pan-frying or broiling to regain the crispy texture.
What can I substitute for pear in the marinade?
If you don’t have a pear, you can substitute it with a grated apple or even pineapple juice. Both provide the sweetness and tenderizing qualities needed.
How do I know when the pork belly is fully cooked?
The pork belly should reach an internal temperature of 160°F (70°C). Additionally, the exterior should be golden brown and crispy, while the interior stays tender.
Can I use an air fryer instead of the oven and skillet?
Yes, you can air-fry the marinated pork belly at 375°F for about 25-30 minutes, shaking halfway through. For extra crispiness, increase the temperature to 400°F for the last 5 minutes.
Can I freeze leftovers?
Yes, cooked pork belly freezes well. Store it in an airtight container and freeze for up to 3 months. Reheat by pan-frying or broiling to crisp it up again before serving.
