Seungwoo Dad's Crispy Whole Samgyeopsal Grill

Name: Seungwoo Dad's Crispy Whole Samgyeopsal Grill
Cook time: 1560 min
Total time: 1560 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 block frozen whole pork belly; Generous amount of coarse salt; Appropriate amount of BBQ rub (spice powder)

A whole pork belly dish that uses salt to perfectly remove moisture from the skin, resulting in a crispy exterior and moist interior, similar to jokbal, when grilled in an oven, air fryer, or pan.

1560 min Difficulty Normal Meat & mains

Main ingredients

Pork bellyBBQ rub

Ingredients needed 4 servings

1 block frozen whole pork belly
Generous amount of coarse salt
Appropriate amount of BBQ rub (spice powder)

Recipe

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Pork belly BBQ rub

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For frozen whole pork belly, place it on a tray and slowly thaw it in the refrigerator while maintaining moisture.
Wipe off any blood and moisture from the surface of the thawed meat with a kitchen towel, then cut it into 3 equal pieces according to the size of your cooking equipment.
Make deep cross-shaped scores on the surface of the meat, including the lean and fatty parts, so the seasoning penetrates well.
Generously sprinkle and rub the BBQ rub evenly over the surface of the meat, excluding the skin.
Spread a thick layer of salt on the bottom of a storage container, and place the pork belly with the skin side down, directly in contact with the salt.
Let it age in the refrigerator for 24 hours without covering with plastic wrap to completely draw out excess moisture from the skin.
After 24 hours, brush off the salt from the hardened skin surface with a cooking brush or kitchen towel. (Do not rinse with water.)
If using an air fryer or oven, preheat to the set temperature, place the meat inside, and grill until the exterior is golden brown and crispy, as if fried.
When cooking in a pan, reduce the heat to very low, just before it goes out, cover with a lid, and cook slowly for over 1 hour, checking every 15 minutes.
Once the skin is bumpy and golden brown, flip the meat and cook the meat side for an additional 20 minutes to finish.

Score the whole pork belly and rub BBQ rub on all sides except the skin.
Place the meat skin-down on salt in a container and dehydrate in the refrigerator for 24 hours.
Brush off the salt from the skin and slowly grill in an air fryer, oven, or on low heat in a pan until the skin is crispy.

Cooking tips

The salt's power is strong during the drying process, so moisture will be well-removed even without placing a heavy cutting board on the meat.
After aging, never wash off the salt from the skin with water; gently brush it off like excavating a fossil to maintain crispiness.
When cooking in a pan, cutting the meat into slightly smaller pieces can help prevent the fat layer from melting too much and the meat from becoming tough.
When using a regular pan lid, slightly open the side to allow steam to escape, preventing the skin from becoming soggy and ensuring it fries up crispy.

Recommended for

Those who want to successfully make crispy, restaurant-quality pork belly at home.
Those who want a pork dish with a crispy, cracker-like exterior and a chewy, jokbal-like interior.
Those who want to invest time to serve a special meat dish to their family.

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