Korean Oven Roasted Pork Belly

5.0 from 11 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 8


  • Oven roasted pork belly
  • 1 kilogram pork belly, remove skin, cut into 4-5 long strips
  • 4 tablespoon doenjiang (Korean soy bean paste)
  • 2 tablespoon honey
  • 1/2 tablespoon canola oil
  • 3 cloves garlic, grated
  • 1 inch ginger, grated
  • Spicy onion salad
  • 200 gram onion, thinly sliced
  • 100 gram shallot, thinly sliced
  • 1 tablespoon sugar
  • 1-2 tablespoon gochugaru (Korean chili flakes)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 tablespoon sesame oil
  • 1/2 tablespoon toasted sesame seeds
  • a few dashes of ground black pepper


  • Oven roasted pork belly
    1. Preheat oven to 218 Celsius (425 Fahrenheit).
    2. Marinate pork belly with doenjiang, honey, canola oil, grated garlic, and grated ginger for 15 minutes.
    3. Line a baking tray with aluminum foil. Insert a wire rack into the tray. Spray/brush the wire rack with oil to prevent sticking.
    4. Transfer pork belly to the wire rack. Bake for 15 minutes.
    5. Reduce oven temperature to 175 Celsius (350 Fahrenheit), and continue baking for an additional 25-30 minutes, or until the internal meat temperature reaches 63-71 Celsius (145-160 Fahrenheit).
    6. Remove the pork belly from oven and let it rest for 10 minutes. Cut the pork belly into thin slices.
  • Spicy onion salad
    1. Soak onion and shallot for 10 minutes in plenty of cold water to remove bitterness. Drain well.
    2. Mix together onion and shallot with the rest of the salad ingredients. Adjust taste as needed. Chill in the fridge until needed.
  • To serve
    1. Serve thinly sliced pork belly along with some chilled spicy onion salad with either steamed white rice, or hamburger buns.

Another great recipe by https://dailycookingquest.com.