Imagine biting into a sandwich so crispy, so flavorful, that it instantly transports you to the bustling street markets of Seoul. These Korean Pork Belly Sandwiches are not just a meal; they're a culinary adventure that combines mouthwatering crispy pork, tangy pickled vegetables, and a spicy mayo that will make your taste buds dance. Whether you're a foodie looking to impress or simply craving an extraordinary sandwich experience, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 1 lb pork belly
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp ginger powder
- 4 sandwich buns
- 1 cup pickled vegetables
- 1/4 cup spicy mayo
Instructions
- Prepare the pork belly by patting it dry with paper towels to remove excess moisture. This helps achieve a crispy exterior.
- In a small bowl, mix soy sauce, brown sugar, garlic powder, and ginger powder to create a marinade. Rub the mixture thoroughly over the entire surface of the pork belly.
- Preheat the oven to 300°F (150°C). Place the marinated pork belly on a rack inside a roasting pan, ensuring it's elevated to allow fat to drip down.
- Slow roast the pork belly for approximately 2 hours, or until the meat is tender and can be easily pulled apart with a fork. The internal temperature should reach 195°F (90°C).
- Increase oven temperature to 450°F (230°C) for the final 15-20 minutes to crisp up the skin and create a golden-brown exterior.
- Remove pork belly from the oven and let it rest for 10-15 minutes to allow juices to redistribute.
- Slice the pork belly into thin, crispy pieces that will fit comfortably in the sandwich buns.
- Lightly toast the sandwich buns to add extra texture and warmth.
- Spread spicy mayo on both sides of the bun, layer with crispy pork belly slices, and top with pickled vegetables.
- Slice the sandwich diagonally and serve immediately while the pork is still warm and crispy.
Tips
- Moisture is the enemy of crispiness! Always pat your pork belly completely dry before marinating to ensure a perfectly crisp exterior.
- Use a meat thermometer to ensure the pork reaches the ideal internal temperature of 195°F (90°C) for maximum tenderness.
- The two-stage cooking method (slow roast then high-heat crisp) is crucial for achieving that perfect combination of melt-in-your-mouth meat and crunchy skin.
- Don't rush the resting period after cooking - letting the meat rest helps redistribute juices, ensuring each bite is succulent and flavorful.
- For extra flavor, consider making your own pickled vegetables or experimenting with different spicy mayo variations to customize the sandwich to your taste.
- If you don't have time for slow roasting, you can also use a pressure cooker or slow cooker to tenderize the meat before finishing it in the oven.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 25g
Protein: 22g
Fat: 35g
Saturated Fat: 14g
Cholesterol: 95mg
