Main ingredients 🥩
Whole pork bellySamgyetang herb pack
Ttukdak Hyung's Rice Straw Pork Belly
Grilled pork belly infused with a deep rice straw smoking aroma, easily done at home by burning a medicinal herb pack for samgyetang.
🙋 Recommended for
- ⭐ Those who want to enjoy a special smoky and deep herbal flavor instead of plain grilled pork belly at home.
- ⭐ Those who want to recreate the nostalgic taste of the once-trendy rice straw pork belly with minimal ingredients and simple tips.
- ⭐ Those looking for a unique yet crowd-pleasing meat dish to serve guests at housewarmings or weekend home parties.
Ingredients needed 🛒2 servings
- Whole pork belly 600g
- Samgyetang herb pack 1
Recipe 🍳
- Place one whole samgyetang herb pack at the bottom of an uncoated, fireproof, or old pot that can withstand scorch marks.
- Place a steamer rack flat directly on top of the herb pack.
- Place the thick whole pork belly on the steamer rack without overlapping, then close the pot lid tightly.
- Turn the gas to low heat, and once the herb pack starts to burn and produce smoke, let the meat absorb the subtle herbal smoking aroma for about 20 minutes.
- Carefully remove the smoked pork belly and slice it into bite-sized pieces.
- Heat a frying pan, add the sliced meat, and cook until golden brown and crispy on both sides, rendering out excess fat.
- Line the bottom of an old uncoated pot with a samgyetang herb pack, then set a steamer rack and whole pork belly on top.
- Cover the pot completely and smoke over low heat for 20 minutes to infuse a subtle herbal aroma.
- Remove the smoked meat, slice into bite-sized pieces, and pan-fry until golden brown on both sides.
Cooking tips 💡
- Since the herb pack will burn black and heavily smoke the pot bottom, use a stainless steel pot that cleans easily or a disposable cast iron pot instead of a prized high-end one.
- Instead of hard-to-find real rice straw, heating a readily available samgyetang herb pack creates a clean, sophisticated charcoal and herbal aroma without spreading smoke throughout the house.
- The gentle 20-minute low-heat smoking renders out some of the pork belly's surface fat, ensuring the pan-fried result is much crispier on the outside while remaining juicy and moist inside.
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