Crispy Korean Pork Belly: A Step-by-Step Guide

Korean fried pork belly, or kkori kkalbi, is a culinary masterpiece that tantalizes the taste buds with its irresistible combination of crispy, golden-brown skin and succulent, tender meat. This iconic Korean dish offers a delightful textural contrast, balancing the satisfying crunch with melt-in-your-mouth richness. The secret lies in a precise double-frying technique and a flavorful marinade that infuses the pork belly with a complex blend of savory, sweet, and subtly spicy notes. It's a dish perfect for sharing, whether it's a casual weeknight dinner or a celebratory feast.

Beyond its incredible flavor, kkori kkalbi is surprisingly easy to make at home. With readily available ingredients and clear instructions, even novice cooks can achieve restaurant-quality results. Ready to embark on a culinary adventure and experience the magic of perfectly fried Korean pork belly? Let's dive into the step-by-step process and create this delicious dish together!

Tools Needed

  • Knife
  • Mixing bowl
  • Frying pan
  • Resting rack

Ingredients

  • Thick-cut pork belly
  • Garlic chili paste (gochujang)
  • Mayonnaise
  • Red onion
  • Soy sauce
  • Offset cider (or other cider)
  • Cornstarch
  • Green onion
  • Thai basil
  • Cilantro
  • Cabbage
  • Bird chili
  • Garlic
  • Lime zest
  • Lime juice
  • Black and white sesame seeds
  • Sesame oil
  • Sugar
  • Rice vinegar
  • Watermelon radish
  • Salt
  • Fried garlic
  • Edible flowers

Step-by-Step Instructions

Step 1. Prepare and Marinate the Pork Belly

  • Score the fat cap and slice it down if buying a whole lobe.
  • Combine garlic chili paste, mayonnaise, red onion, soy sauce, and cider. Mix thoroughly with your hands, ensuring the marinade reaches every inch, especially the scored fat cap. Add cornstarch and refrigerate for 30-45 minutes.
Prepare and Marinate the Pork Belly

Step 2. Prepare the Toppings and Quick Pickles

  • Thinly slice red onion, green onion (on a bias), and Thai basil. Finely mince cilantro. Slice cabbage as thinly as possible.
  • Combine bird chili, pasted garlic, lime zest, lime juice, sesame seeds, sesame oil, sugar, green onion, and rice vinegar. Whisk and set aside.
  • Thinly slice watermelon radish, season with salt and rice vinegar, and let it pickle for 45 minutes.
Prepare the toppings: Thinly slice red onion, green onion (on a bias), and Thai basil. Finely mince cilantro. Slice cabbage as thinly as possible. Make the quick pickle: Combine bird chili, pasted garlic, lime zest, lime juice, sesame seeds, sesame oil, sugar, green onion, and rice vinegar. Whisk and set aside.Prepare the watermelon radish: Thinly slice watermelon radish, season with salt and rice vinegar, and let it pickle for 45 minutes.
Prepare the Toppings and Quick Pickles

Step 3. Fry the Pork Belly to Perfection

  • Drain excess marinade from the pork belly. Fry each side for about 1 ½ minutes until crispy and golden brown. Place on a resting rack to drain.
Fry the pork belly: Drain excess marinade from the pork belly. Fry each side for about 1 ½ minutes until crispy and golden brown. Place on a resting rack to drain.
Fry the Pork Belly to Perfection

Step 4. Assemble and Garnish

  • Create a visually appealing arrangement. Stack the pork belly in piles (odd numbers work well), with watermelon radish, fried garlic, and edible flowers as garnish.
Assemble: Create a visually appealing arrangement. Stack the pork belly in piles (odd numbers work well), with watermelon radish, fried garlic, and edible flowers as garnish.
Assemble and Garnish

Read more: Perfect Korean BBQ Pork: Yangnyeom Teji Galbi Recipe

Tips

  • Use a thick cut of pork belly for best results.
  • Don't overcrowd the pan when frying the pork belly. Fry in batches if necessary.
  • Let the pork belly rest on a rack after frying to prevent it from becoming soggy.

Nutrition

  • N/A

FAQs

1. Can I use a different cut of pork instead of pork belly?

While pork belly provides the best texture and flavor for this dish, you can experiment with other fatty cuts like pork shoulder, but the results might be slightly less crispy.

2. How do I store leftover crispy Korean pork belly?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or oven to crisp it back up.


With its perfectly crispy skin and melt-in-your-mouth meat, your homemade Korean fried pork belly is sure to be a crowd-pleaser. Enjoy this delicious dish with your favorite side dishes, and savor the satisfying crunch with every bite. Now go forth and conquer the culinary world with your newfound kkori kkalbi expertise!