Korean · Dinner
Korean Grilled Pork Belly (Keto)
Pork belly slices marinated in soy sauce, garlic, ginger and sesame oil, then grilled hot and fast until charred at the edges and rendered on the fat cap. Served over cauliflower rice with lettuce leaves for wrapping, gochujang mayo and toasted sesame seeds.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
722Calories
24.8gProtein
63.9gFat
11.5gCarbs
3.1gSugar
3.6gFiber
1584mgSodium
149mgChol
24.5gSat Fat
620mgPotassium
90mgCalcium
2.1mgIron
0.9mcgVitamin B12
28mgVitamin C
gluten-free-adaptable
low-carb
keto
Instructions
1
Prep
Slice pork belly into 1/4-inch strips and pat dry. Whisk together soy sauce, minced garlic, grated ginger, sesame oil and gochugaru in a bowl.
2
Marinate
Toss pork belly strips in marinade, cover and refrigerate 30 minutes.
3
Grill
Lay marinated pork belly on a hot grill pan over high heat, cooking 3–4 minutes per side until edges char and fat renders.
4
Plate
Spoon cauliflower rice onto a plate, top with pork belly, scatter scallion and sesame seeds, serve with lettuce leaves and gochujang mayo.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g pork belly
- 2 tbsp2 tbsp soy sauce
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp sesame oil
- 22 scallion
- 1 tsp1 tsp gochugaru
- 2 cup200g cauliflower rice
- 66 large lettuce leaves
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp gochujang
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
