Ttukdak Hyung's Myeongran-jeot Pork Belly Grilled

Name: Ttukdak Hyung's Myeongran-jeot Pork Belly Grilled
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: appropriate amount of pork belly; appropriate amount of myeongran-jeot; a small amount of washed kimchi; 1 to 2 bowls of steamed rice

A delicious grilled meat dish with thick pork belly stuffed with salty, savory myeongran-jeot, achieving a perfect balance without needing any additional sauce.

15 min Difficulty Easy Meat & mains

Main ingredients

pork belly myeongran-jeot kimchi

Ingredients needed 2 servings

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appropriate amount of pork belly

appropriate amount of myeongran-jeot

a small amount of washed kimchi

1 to 2 bowls of steamed rice

Recipe

Cut the whole pork belly into uniform pieces, matching the length of the myeongran-jeot.
Using scissors or a knife, make a deep hole in the center of each pork belly piece.
Push the myeongran-jeot into the hole, one by one, to add rich flavor.
Place the pork belly with myeongran-jeot onto a heated pan and cook over medium heat, turning frequently to ensure even cooking until golden brown on all sides.
Transfer the cooked pork belly to a cutting board and slice it into bite-sized pieces, ensuring the cross-section is clearly visible.
Serve by placing the pork belly and rice on cleaned, drained kimchi leaves and enjoy as a wrap.

Make a long slit in the center of the pork belly and stuff it with myeongran-jeot.
Grill the myeongran-jeot-stuffed pork belly over medium heat until the outside turns golden brown.
Slice into bite-sized pieces and enjoy with washed kimchi and warm rice.

Cooking tips

When it's difficult to insert myeongran-jeot into the meat, use chopsticks as a support to push it in easily.
If you want to avoid oil splatter, use an air fryer to achieve a crispy exterior and tender interior.
Since myeongran-jeot is already very salty, there's no need to add extra salt when grilling or eating.

Recommended for

Those looking to try a different fusion meat dish instead of regular grilled pork belly.
Those who want to fully experience the salty-savory contrast of myeongran-jeot and the rich fat of pork belly.
Those who prefer refreshing, clean kimchi and meat wraps.

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