Korean Pork Belly Bulgogi
This recipe applies the classic Korean Bulgogi principle to juicy pork belly and combines it with the depth of hot smoking. The marinade of pear, soy sauce, sesame, and garlic tenderizes the meat through natural enzymes while lending it a balanced sweet-savory note. In the smoker with apple wood, the pork belly develops a beautiful crust and complex smoky aroma.
Ingredients(for 1 kg)
Instructions
Prepare marinade
10 min.Finely grate the Asian pear and collect the juice. Mix with soy sauce, sesame oil, brown sugar, garlic, ginger, and toasted sesame. Cut the pork belly into 1.5 cm slices and coat completely with the marinade.
Marinating
8-12 hrs.Leave the marinated meat in a sealed container or vacuum bag in the refrigerator for 8-12 hours. Do not marinate longer than 12 hours as the enzymes from the pear juice could break down the meat too much.
Hot smoking
3-4 hrs.Preheat the smoker with apple and pear wood to 110-125 °C. Remove the meat from the marinade, pat dry, and place on the grate. Smoke with the lid closed until an internal temperature of 74-77 °C is reached. Glaze with remaining marinade in the last 30 minutes.
Resting and serving
10 min.Rest the meat under aluminum foil for 10 minutes to allow the juices to redistribute. Sprinkle with additional toasted sesame and spring onion rings. Traditionally serve with lettuce leaves, steamed rice, and Korean side dishes.
Pro Tip
The grated Asian pear (or kiwi as a substitute) contains natural proteases that tenderize the meat enzymatically. Do not marinate longer than 12 hours as the meat can become too soft.
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