Korean · Lunch
Grilled Pork Belly Sandwich
Grilled pork belly slices lacquered in a gochujang-soy glaze, layered on a toasted brioche bun with quick-pickled daikon and cucumber, crisp lettuce, and a smear of gochujang mayo. Smoky char from the grill meets sweet heat and tang, finished with scallion for a Korean-inflected handheld sandwich.
$7
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
692Calories
25.1gProtein
48.2gFat
38.9gCarbs
17gSugar
2.9gFiber
1698mgSodium
104mgChol
16gSat Fat
545mgPotassium
112mgCalcium
2.7mgIron
0.9mcgVitamin B12
8.8mgVitamin C
gluten-free-adaptable
sweet-heat
hidden-gems
Instructions
1
Prep
Mince the garlic and grate the ginger; slice pork belly 1/4 inch thick and pat dry. Whisk gochujang, soy sauce, sesame oil, honey, garlic, and ginger into a glaze.
2
Marinate
Toss pork belly strips in half the glaze; cover and refrigerate 15 minutes.
3
Pickle
Toss julienned daikon and sliced cucumber with rice vinegar and sugar; let sit 15 minutes.
4
Grill
Cook pork belly on medium-high heat 3 minutes per side until edges char and fat crisps; brush remaining glaze on during final minute.
5
Plate
Stir gochujang into mayonnaise; toast brioche cut-side down 1 minute. Spread mayo on both sides, layer lettuce, pork belly, pickles, scallion, and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g pork belly
- 2 tbsp2 tbsp gochujang
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp honey
- 2 clove2 clove garlic
- 1 tsp1 tsp ginger-fresh
- 22 brioche bun
- 2 tbsp2 tbsp mayonnaise
- 1 tsp1 tsp gochujang (for mayo)
- 60g60g daikon
- 4 tbsp60ml rice vinegar
- 1 tsp1 tsp sugar-white
- 11 cucumber
- 44 lettuce leaves
- 22 scallion
- 1/2 tsp1/2 tsp sesame seeds
