Serves: 4
What You’ll Need:
- 600g pork belly
- 4 garlic cloves, crushed
- 7 spring onions, roughly chopped
- 75g ginger, skin on, roughly sliced
- 1 onion, chopped
- 2 tbsp Yogiyo Galbi Marinade
For the glaze
- ½ tbsp Yogiyo Galbi Marinade
- 1 tbsp clear honey
- 1½ tbsp grated ginger
- 4 tbsp Yogiyo Gochu Jang Chilli Sauce for Dipping
To serve
- Baby gem lettuce leaves
- Toasted sesame seeds
- Chopped spring onions
What To Do:
- Season the pork belly with salt and pepper and cover with garlic, spring onions, ginger, onion and Galbi Marinade. Put into a casserole dish, cover and marinate for 20 minutes or ideally overnight in the refrigerator for better flavour. Heat the oven to 140°C, cover the meat with water and a tight fitting lid, and cook for 3 hours.
- Remove the pork belly from the casserole and place on an oven tray lined with foil to cool. Discard the liquid. Remove the fat and cut the meat into 2cm pieces.
- Heat the oven to 180°C. In the meantime, mix all of the glaze ingredients together into a smooth paste and brush over the pork. Place the pork in the oven at for about 10-15 minutes until the glaze is caramelised and golden brown.
- Serve on lettuce leaves sprinkled with sesame seeds and chopped spring onions.