Kim Dae-seok's Grilled Marinated Crosshatched Pork Belly

• crosshatched pork belly 670g
• onion 1/4
• green onion 10cm
• ginger 1/2 piece
• Korean hot mustard 3cm
• water 1/4 cup
• dark brown sugar 2 tablespoons
• soy sauce 1/3 cup
• minced garlic 1 tablespoon
• cola 200ml
• black pepper 2 pinches

Recipe 🍳

Cooking tips 💡

• The Korean hot mustard-infused marinade effectively balances the richness and greasiness of pork belly, adding a sharp, lingering aroma that elevates the meat’s sophistication.
• Always use crosshatched pork belly with closely spaced cuts—this ensures the marinade penetrates deeply into the meat within just 5 hours of marination.
• The components in cola help tenderize the meat further, keeping it soft and juicy even when eaten cold later, preventing any toughness.
• During the final grilling stage, the exterior easily burns, so gently shake the pan and carefully regulate heat over medium-low to avoid charring.

Recommended for 🙋

• ⭐Those who want to enjoy a premium, sweet-and-salty grilled pork belly experience as indulgent as a specialty BBQ restaurant, rather than regular grilled pork belly.
• ⭐Anyone seeking to eliminate the typical porky odor and greasy texture with a clever, clean-tasting sauce.
• ⭐Ideal for weekend family dinners or outdoor camping trips looking for a standout pork belly recipe that draws everyone’s attention.