If you're a fan of bacon, then you're in for a treat with Korean smoked pork belly. This delicious dish, known as samgyeopsal in Korean, is a popular staple in Korean cuisine. It consists of thick, fatty slices of pork belly that are grilled to perfection and served with an array of fresh and pickled condiments. The result is a mouthwatering combination of unctuous fat and succulent meat that will leave you wanting more.
The Origins of Korean Smoked Pork Belly
Korean smoked pork belly, also known as samgyeopsal, is a traditional Korean dish that has been enjoyed for centuries. The name samgyeopsal translates to three-layered meat, referring to the striations of lean meat and fat that appear as three layers when the pork belly is cut. Unlike bacon, the Korean version of pork belly is uncured, giving it a unique flavor and texture.
Samgyeopsal is typically grilled quickly on a round tabletop grill, allowing the fat to render and the meat to become tender and juicy. It is then wrapped in a lettuce leaf and enjoyed with a variety of condiments, collectively known as panchan or banchan. These condiments can include homemade KB (Korean Barbecue) sauce, garlic, green chiles, kimchi, and thinly sliced scallions.
How to Prepare Korean Smoked Pork Belly
One of the many beautiful things about Korean smoked pork belly is how easy it is to prepare. Here's a simple recipe to get you started:
- Slice chilled skinless pork belly into strips, anywhere from 3/8- to 3/4-inch thick. There's no need to marinate it or subject it to a wet or dry cure, though applying a rub, such as Steven's 5-4-3-2-1 Asian Barbecue Rub, just before grilling can add extra flavor.
- Set up your grill (charcoal or gas) for direct grilling and preheat to medium-high. Brush or scrape the grill grate clean and oil it well with vegetable oil or a chunk of pork fat clasped in tongs.
- Arrange the strips of pork belly on the grill grate and grill, turning as needed, until done to your liking. If flare-ups occur, move the pork belly to a safe zone until the flames subside.
- Transfer the pork to a cutting board and snip them into bite-size pieces using kitchen shears if the strips are thin, or slice them into 3/4-inch cubes with a sharp knife if they are thicker.
- Serve the Korean smoked pork belly sizzling hot with leaves of butter lettuce or tender hearts of romaine, along with your favorite condiments. Steamed white rice is a perfect accompaniment. Pair it with beer, Korean soju, sake, or a dry Riesling for a complete sensory experience.
For a variation, you can glaze the pork several times as it cooks with a sweet-salty soy sauce-based sauce or a good-quality teriyaki sauce.
Where to Find Korean Smoked Pork Belly
Finding Korean smoked pork belly may be the biggest challenge, but it's becoming increasingly popular and can be found at some local markets. Whole Foods is known to carry it, but it's always best to call ahead to ensure they have it or can get it for you.
Is Korean pork belly just bacon?
No, Korean pork belly is not the same as bacon. While both are made from pork belly, bacon is cured and often smoked, while Korean pork belly is uncured. This gives it a different flavor and texture compared to bacon.
Does Korean pork belly have skin?
Traditional Korean smoked pork belly, known as samgyeopsal, can be prepared with or without the skin. Some prefer to leave the skin on for added flavor and texture, while others prefer to remove it. It's a matter of personal preference.
In conclusion, Korean smoked pork belly, or samgyeopsal, is a delightful twist on bacon that will tantalize your taste buds. Its combination of unctuous fat and succulent meat, grilled to perfection, is a true delight. Whether you enjoy it with homemade KB sauce, kimchi, or garlic, this dish is sure to become a favorite in your culinary repertoire.
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