| Prep: 30 mins | Cook: 1 hr 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 330 | 25g | 9g | 11g |
| sugars | fibre | protein | salt |
| 8g | 2g | 20g | 1.1g |
When I first came across the concept of Roasted Pork Belly with Kkaennip, I was immediately intrigued. The combination of succulent pork belly, tangy fruits like Granny Smith apple and mango, and the bold flavors of gochujang and soy sauce resonated with my culinary journey. Growing up in Montana, hearty meats and the flavors of the land were always central to my meals, but this recipe brings an exciting twist that elevates a classic ingredient to a new level.
A Symphony of Flavors
What I truly love about this recipe is its complexity. The roasted pork belly absorbs the marinade’s savory, sweet, and spicy elements, thanks to ingredients like soy sauce, honey, and gochujang. The garlic and ginger add an aromatic depth, while the sesame oil lends a subtle nuttiness. When paired with the thinly sliced fruits, every bite becomes an explosion of contrasting yet harmonious flavors. The kkaennip leaves provide a unique herbal note that is both refreshing and slightly minty.
Health Benefits Packed in Flavor
While we might associate pork belly more with indulgence than health, the ingredients in this recipe offer a surprising balance. The dish incorporates ginger and garlic, which are known for their anti-inflammatory and antioxidant properties. Mango and Granny Smith apple add not just sweetness but also essential vitamins and fiber, making this a more nutritious option compared to many other pork belly preparations. Additionally, perilla leaves (kkaennip) are rich in Omega-3 fatty acids and have been shown to have various health benefits, including improved heart health.
Perfect Pairings and Similar Dishes
This dish pairs wonderfully with simple sides like steamed jasmine rice or a crisp cucumber salad to balance out the richness of the pork belly. It’s also reminiscent of dishes such as Korean BBQ, where meats are marinated with sweet and savory elements and served with a variety of fresh sides. For those who love experimenting with their meals, you might enjoy trying it alongside a light and tangy kimchi or even wrapped in lettuce leaves for a refreshing bite.
In essence, the Roasted Pork Belly with Kkaennip is a testament to how traditional ingredients can be transformed through innovative pairings and flavors. For those looking to delve into a dish that’s as exciting as it is comforting, this recipe is a stellar choice. Plus, with the added health benefits, it’s not just a treat for your taste buds but also a nourishing option for your body.
What You’ll Need
- 2 lbs pork belly, skin-on
- 1/4 cup soy sauce
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp gochujang (Korean chili paste)
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1/2 tsp black pepper
- 12 kkaennip (perilla) leaves
- 1 Granny Smith apple, thinly sliced
- 1 mango, thinly sliced
- 1 medium red onion, thinly sliced
- 2 tbsp chopped scallions
- 1 tbsp toasted sesame seeds
- 1 lime, cut into wedges
Method
Step One
Preheat your oven to 375°F (190°C).
Step Two
In a mixing bowl, combine the soy sauce, honey, rice vinegar, sesame oil, gochujang, minced garlic, grated ginger, and black pepper. Mix well to form a marinade.
Step Three
Place the pork belly in a roasting pan, skin-side up. Score the skin with a sharp knife, making shallow cuts in a crosshatch pattern.
Step Four
Pour the marinade over the pork belly, ensuring it is thoroughly covered. Let it marinate for at least 30 minutes to an hour, or overnight for a deeper flavor.
Step Five
Roast the pork belly in the preheated oven for about 1.5 to 2 hours, or until the skin is crispy and the meat is tender. Baste occasionally with the pan juices.
Step Six
While the pork belly is roasting, prepare the accompaniments. Thinly slice the Granny Smith apple, mango, and red onion. Arrange them on a serving platter along with the kkaennip leaves.
Step Seven
Once the pork belly is cooked, let it rest for 10 minutes. Then, slice it into bite-sized pieces.
Step Eight
Serve the sliced pork belly with the kkaennip leaves, apple, mango, and red onion. Garnish with chopped scallions and toasted sesame seeds.
Step Nine
Squeeze lime wedges over the pork belly for an added zing before enjoying.
