Our Cookbook

Korean

Pork Belly Strips with Spring Onion Salad & Korean Dipping Sauce

Based on the Korean dish samgyeopsal-gui. From Diana Henry's From the Oven to the Table.

  • YieldServes 4
  • Prep20m
  • Cook1h 30m
  • Effortweekend

Pork and sauce

  • 1.2kg boneless pork belly slices, about 2cm thick
  • a little groundnut oil
  • sea salt flakes and freshly ground black pepper
  • 3 tbsp doenjang (soy bean paste)
  • 2 tbsp gochujang (chilli paste)
  • 2 tbsp toasted sesame oil
  • 2 tbsp maple syrup or runny honey
  • 2 clove garlic, finely grated
  • carrot, cucumber and crisp lettuce, to serve

Salad

  • 3 tbsp soy sauce
  • 2 tsp soft light brown sugar
  • 2 tbsp toasted sesame oil
  • 0.5 tsp gochugaru (Korean sun-dried chilli powder), or regular chilli flakes
  • 150g spring onions, trimmed
  • 1 tsp sesame seeds

Method

  1. Preheat the oven to 160°C fan.
  2. Pat the pork belly slices dry with kitchen paper, then arrange in a single layer in a roasting tin. Brush with oil and season.
  3. Roast for about 90 minutes, turning twice and pouring off the excess fat, until tender and golden. If they need more colour, blast at 210°C fan for a few minutes.
  4. For the dipping sauce, stir both pastes together in a small bowl with the sesame oil, maple syrup or honey and garlic. Set aside.
  5. For the dressing, stir the soy sauce and sugar in a small bowl until the sugar dissolves, then mix in the sesame oil and gochugaru.
  6. Soak the spring onions in cold water for 5 minutes, then drain and dry. Halve horizontally and shred lengthways into fine slices.
  7. Toss the spring onions with the dressing and scatter with sesame seeds.
  8. Serve the pork with the dipping sauce, spring onion salad and raw carrot, cucumber and lettuce.