Korean Grilled Three-Layer Pork Belly

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Korean grilled three-layer pork belly is a beloved Korean BBQ staple, featuring thick-cut pork belly slices grilled until the fat renders and edges turn golden crisp. The meat is served family-style with lettuce leaves, garlic, fresh chilies, and a savory ssamjang dipping sauce for wrapping into bite-sized bundles.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 58 gFat
• 22 gSaturated Fat
• 14 gCarbs
• 2 gFiber
• 4 gSugar
• 36 gProtein
• 980 mgSodium
• 640 mgPotassium
• 55 mgCalcium
• 3.2 mgIron
• 9 mgVitamin C
• 190 mcgVitamin A

Ingredients

For the pork and marinade

• 2 lbs pork belly, skin-on, sliced 1/4-inch thick
• 1/4 cup Korean rice wine (cheongju)
• 2 tbsp soy sauce
• 1 tbsp Korean plum syrup or honey
• 4 cloves garlic, minced
• 1 tbsp grated onion
• 1/2 tsp freshly ground black pepper
• 1 tbsp toasted sesame oil

For the ssamjang dipping sauce

• 3 tbsp ssamjang (Korean soybean paste)
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp rice vinegar
• 1 tsp toasted sesame seeds
• 1 tsp toasted sesame oil
• 1 tbsp warm water

For the table accompaniments

• 1 head butter or green leaf lettuce, leaves separated
• 20 perilla leaves (optional)
• 1/4 cup toasted sesame oil
• 1 tsp fine sea salt
• 6 garlic cloves, sliced thin
• 2 fresh green chilies, sliced on the diagonal
• 2 cups steamed short-grain rice

Directions

1. Pat the pork belly slices dry with paper towels. In a large bowl, whisk together the rice wine, soy sauce, plum syrup, minced garlic, grated onion, black pepper, and sesame oil. Add the pork and toss until evenly coated; marinate for 15 minutes.
2. While the pork marinates, prepare the dipping sauce by whisking ssamjang, gochujang, rice vinegar, sesame seeds, sesame oil, and warm water in a small bowl until smooth. Set aside.
3. Heat a cast-iron grill pan or Korean BBQ grill over medium-high heat until very hot, about 3 minutes. Lightly brush the surface with a neutral oil using a folded paper towel.
4. Arrange the marinated pork belly slices in a single layer without overlapping. Grill for 2 to 3 minutes per side, turning once, until the fat renders, edges crisp, and the meat develops a deep golden char.
5. During the final minute of grilling, scatter the sliced garlic and green chilies around the pork so they char lightly and soften.
6. Transfer the grilled pork to a warm platter. Serve immediately on a heated grill or in a hot stone bowl at the table, accompanied by lettuce leaves, perilla leaves, the ssamjang sauce, sesame oil mixed with sea salt, charred garlic, chilies, steamed rice, and kimchi.
7. To eat, lay a lettuce leaf in the palm, place a piece of pork on top, dab with ssamjang, add a slice of garlic, a bit of chili, and a small spoonful of rice, then wrap into a bundle and enjoy in one bite.

Cook’s Notes

• Choose pork belly with clearly visible alternating layers of fat and meat for the signature three-layer look and best melt-in-mouth texture.
• Allow the pork belly to sit at room temperature for 10 minutes before grilling so it cooks evenly and the fat renders quickly.
• A traditional Korean sloped grill pan lets excess fat drip away; if using a flat pan, blot rendered fat with paper towels between batches.
• Save rendered pork fat by pouring it into a small jar and using it to fry eggs, vegetables, or rice for incredible flavor.
• Marinate for no longer than 30 minutes, as the acids can begin to break down the meat and make it mushy rather than tender.

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