YOOXICMAN's Smoked Pork Belly on a Pot Lid
An exceptional boiled pork dish where pork belly is tied and steamed on a pot lid, then infused with charcoal smoke flavor for a rich barbecue taste.
Ingredients needed 4 servings
Recipe
Cooking tips
- For best results, choose pork belly with even thickness and not overly thick fat layers.
- To prevent the meat from sagging when flipped, make sure to tie the twine symmetrically and pull both sides as tightly as possible.
- For better Maillard reaction and chewy texture, position the meat so the fatty side faces downward.
Recommended for
- Those who want to impress at camping or outdoor gatherings with a unique and special meat dish.
- Meat lovers seeking deeper smoky aroma and richer meat flavor beyond regular boiled pork.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Aha Bujang's Pot-Lid Suyuk Bossam
- Ttukdak Hyung's Smoked Samgyeopsal Mu Ssammari
- Kim Dae-seok's Grilled Marinated Crosshatched Pork Belly
- Ttukdak Hyung's Minari Pork Belly Skewer Grill
- Seungwoo Dad's Thai-Style Crispy Pork Belly
- YOOXICMAN Gordon Ramsay Press Pork Belly
- Striker Chef's Cho Crispy Tongsamgyeopsal
- Striker Chef's Pork Belly Confit with Orange Dressing
- YOOXICMAN's Charcoal Grilled Pork Belly
- Sung Si-kyung's Pork Belly Kimchi Jjim
