Korean BBQ Garlic Marinated Pork Belly is full of savory flavor perfect for grilling to get that smokey Korean barbecue taste you all know and love. This recipe requires over night marination with results that are absolutely incredible!
Enjoy this bbq garlic marinated pork belly in the comfort of your own home by following the simple instructions below.
This recipe does not use traditional sweeteners such as honey or sugar, making this a sugar-free marinade so you can rest assure you’re not getting those extra carbs found in most Korean marinades.
Of course, if you choose, you can always use traditional cane sugar as well following this recipe!
What is Korean BBQ Garlic Marinated Pork Belly?
This delicious Korean dish is made by placing thick pork belly slices in a sweet, savory and garlicky marinade then finishing off on the grill to get that smokey flavor. It’s filling enough to serve as a main course along with a side of rice and or veggies.
What are the instructions to marinate this pork belly recipe for the BBQ?
Combine marinade ingredients into a bowl and mix well. Place pork belly into a bowl, cover and refrigerate. Or place pork belly slices into a ziplock and pour marinade and place in refrigerate over night. Grill for best results.
How long can you marinate pork belly?
Marinate pork belly for 24-36 hours in the fridge.
What’s the best way to cook pork belly?
The best way to cook this Korean pork belly recipe is to grill it. Other ways include:
- Oven
- Electric Table Top Grill
- Pan Fry
What veggies go well with pork belly?
- Rice
- Cauliflower Rice with some Lemon Juice (healthier rice option)
- Green Salad
- Kimchi
- Green Leaf Lettuce Wrap
What is the nutrition information for this pork belly recipe?
- 787 Calories
- 2g Carbohydrates
- 1g Fiber
- 13g Protein
- 27g Fat
- 98mg Cholesterol
- 203mg Sodium
- 275mg Potassium
- 15mg Calcium
- 1mg Iron
- 18ui Vitamin A
- 1mg Vitamin C
Looking for other Korean BBQ recipes?
- Korean BBQ Marinated Chicken
- Korean BBQ Marinated Short Ribs
- Korean BBQ Grilled Pork Belly
- Korean BBQ Bulgogi Marinade
Now, let’s get making this Korean BBQ Garlic Marinated Pork Belly recipe!
- Prepping Time 5M
- Marinating Time 24H
- Cooking Time 5M
- Total Time 24H10M
- Net Carb/Serv ~1g
- Servings 1-2
Ingredients
Pork Belly
- 1 1/2 lb Sliced Pork Belly
- 1 tbsp Neutral Cooking Oil (if pan frying)
Marinade
- 4-6 Garlic Clove (more depending on personal preference)
- 1/4 Whole Jalapeno
- 2 tbsp Japanese Sake
- 2 tbsp Sesame Oil
- 2 tbsp Korean Soybean Paste (can be substituted with Japanese Miso)
Directions
1) Gather all the ingredients.
2) Grate garlic with a grater or a garlic press and place into a mixing bowl.
3) Finely dice jalapeno and combine into the mixing bowl.
4) Combine rest ingredients for marinade into the mixing bowl – Japanese sake, Sesame Oil and Korean Soybean Paste. Mix well and set aside.
5) Cut pork belly into ~4 inch lengths and ~1/2 inch thickness and add into a zip-lock, along with the marinade. Massage in the marinade ensuring equal distribution. Note – it’s easier to slice meat more precisely if semi-frozen.
6) Place zip-lock bag flat in the fridge for 24 hours (up to 36 hours) flipping over at least once half way through the marinate.
7a) If pan frying, add 1 tbsp of Neutral Cooking Oil to a large frying pan and bring up to temperature on high, should take around 1-2 minutes. Once up to temp, reduce to medium heat, transfer pork belly and cook for about 2-3 minutes per side until nicely browned. Transfer to a serving plate. Note – you can wash off the marinade if you want to avoid burning spots, but it’ll result in a slightly lighter taste.
7b) Preheat grill on high until temp reaches ~350F. Once the grill is up to temp, lower heat to medium-low and place pork belly on the grill. Close lid and cook for ~2-3 minute until browned. Flip pork bellies and repeat. Once cooked, transfer to a serving plate. Note – you can wash off the marinade if you want to avoid burning spots, but it’ll result in a slightly lighter taste.
Hope you enjoy your Korean BBQ Garlic Marinated Pork Belly!
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Korean BBQ Garlic Marinated Pork Belly
Ingredients
Pork Belly
- 1 1/2 lb Pork Belly
- 1 tbsp Neutral Cooking Oil if pan frying
Marinade
- 4-6 Clove Garlic more depending on personal preference
- 1/4 Whole Jalapeno
- 2 tbsp Japanese Sake
- 2 tbsp Sesame Oil
- 2 tbsp Korean Soybean Paste can be substituted with Japanese Miso
Instructions
- Gather all the ingredients.
- Grate garlic with a grater or a garlic press and place into a mixing bowl.
- Finely dice jalapeno and combine into the mixing bowl.
- Combine rest ingredients for marinade into the mixing bowl - Japanese sake, Sesame Oil and Korean Soybean Paste. Mix well and set aside.
- Cut pork belly into ~4 inch lengths and ~1/2 inch thickness and add into a zip-lock, along with the marinade. Massage in the marinade ensuring equal distribution. Note - it's easier to slice meat more precisely if semi-frozen.
- Place zip-lock bag flat in the fridge for 24 hours (up to 36 hour) flipping over at least once half way through the marinate.
- A) If pan frying, add 1 tbsp of Neutral Cooking Oil to a large Teflon frying pan and bring up to temperature on high, should take around 1-2 minutes. Once up to temp, reduce to medium heat, transfer pork belly and cook for about 2-3 minutes per side until nicely browned. Transfer to a serving plate. Note - you can wash off the marinade if you want to avoid burning spots, but it'll result in a slightly lighter taste. B) Preheat grill on high until temp reaches ~350F. Once the grill is up to temp, lower heat to medium-low and place pork belly on the grill. Close lid and cook for ~2-3 minute until browned. Flip pork bellies and repeat. Once cooked, transfer to a serving plate. Note - you can wash off the marinade if you want to avoid burning spots, but it'll result in a slightly lighter taste.
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Nutrition
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Instead of pan frying, can I use the oven for easier clean up? Convection bake or broil? and for how long? Thanks. They look delicious!
We’ve never tried baking this, but I would assume it would be similar to the time and heat of grilling. I would say 350F convection for 3-4 minutes per side. Hope that works out for you!
if miso has varieties or different colors, which one should i use in this recipe?
Hi Gloria – we used Korean Doenjang soybean paste for this recipe. If you are using Japanese style miso, we would recommend brown miso (aka awese miso).
Hi… you mentioned using monk fruit sweetener, in stead of cane sugar. It’s not listed in the recipe card? Do we not use any sweetener for the marinade? Thx.
Hello – thank you very much for catching that! There is no sweetener used in this recipe, it was a glitch in the program we use. We appreciate you pointing that out again!