Herb-Infused Korean Grilled Pork Belly

This flavorful dish combines tender pork belly with a blend of aromatic herbs for a mouthwatering Korean-inspired twist. Perfect for a weekend cookout or cozy dinner, it’s sure to impress with its juicy, savory goodness.

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TIME42 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 teaspoon dried thyme 1 teaspoon dried dill weed 1 teaspoon dried rosemary 1 teaspoon garlic powder 2 pounds pork belly strips 1 cup chopped kimchi 1 bulb garlic, cloves separated and peeled 3 scallions (pajori), chopped Ssamjang Dipping Sauce: 2 tablespoons doenjang (Korean soybean paste) 2 tablespoons gochujang (Korean hot pepper paste), or more to taste 1 tablespoon sesame oil 2 cloves garlic, minced 1 ½ teaspoons sesame seeds 1 teaspoon rice wine 1 teaspoon brown sugar

02 / HOW TO MAKE IT

Let's cook.

Step 1

In a small bowl, combine the thyme, dill, rosemary, and garlic powder, then rub the mixture all over both sides of the pork belly strips. Let them sit at room temperature for about 15 minutes to soak up the flavors.

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Step 2

Heat a large skillet over medium-high heat and cook the pork belly strips until they’re nicely browned and crispy, about 7 minutes on each side. Once cooked, transfer them to a plate lined with paper towels to drain any excess grease, but keep some of that flavorful fat in the pan. Cut the pork into bite-sized pieces.

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Step 3

Using the reserved grease, sauté the kimchi, whole garlic cloves, and sliced scallions over medium-high heat until they start to brown and get a little crispy, which should take around 3 minutes. Drain them on paper towels to remove any extra oil.

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Step 4

For the dipping sauce, mix together doenjang, gochujang, sesame oil, minced garlic, sesame seeds, rice wine, and brown sugar until well combined.

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Step 5

Serve the pork belly pieces alongside the sautéed kimchi, garlic, and scallions, with the ssamjang sauce on the side for dipping. It’s perfect for wrapping up in lettuce or just eating on its own!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Marinate the pork belly for at least 2 hours to let the flavors fully develop.
- Use medium-high heat on the grill to get a nice crisp on the outside while keeping the inside tender.
- Let the meat rest for a few minutes after grilling to lock in the juices.

Why you’ll love it

This dish combines the rich, savory flavors of pork belly with the fresh brightness of herbs. The grilling adds a smoky char that enhances every bite. It's easy to prepare yet feels special enough for gatherings or a cozy meal at home.

Serving ideas

Serve with steamed rice and a variety of Korean side dishes like kimchi, pickled radish, or fresh lettuce leaves. Adding a dipping sauce made from soy sauce, garlic, and sesame oil can enhance the flavors even more.

Storage & leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on a grill or in a pan to maintain the crispy texture. Avoid microwaving directly to prevent sogginess.