Korean pork belly porchetta
Ingredients
- 1 x 4 bone pork belly, skin removed, ribs frenched
- 1 tbsp soy sauce
- 1 tbsp gochugang (Korean red chilli paste)
- 1½ tbsp sugar
- ½ tbsp sesame oil
- ½ tbsp crushed garlic
- ½ tbsp grated ginger
- ½ tsp Korean red chilli flakes
- 1 tbsp salt
- 1 tbsp Korean red chilli flakes
Method
- Lay pork belly rib side down. Butterfly belly starting at rib end and working towards the meaty belly area.
- Combine all marinade ingredients in a bowl.
- In a separate bowl combine all rub ingredients.
- Spread marinade over inside of belly.
- Roll up belly and truss.
- Sprinkle rub over the outer surface of pork.
Korean pork belly porchetta ingredients
Pork belly, soy sauce (you must include all the ingredients from the label), gochugang (you must include all the ingredients from the label), sugar, sesame oil, garlic, ginger, Korean red chilli flakes, salt
Ingredients Listing – Disclaimer
All value added recipes must be sold with an ingredient listing on the label or the ingredient list must be easily provided when requested. We have provided the ingredients list above that must be customised according to the ingredients you source for the recipe.
*This ingredients listing will not be accurate until the ingredients used by the butcher are included. Australian Pork is not responsible for the accuracy of the customised ingredients listing.
