Easy Oven Roasted Korean Pork Belly with 4 ingredients.

By Kimchimari · 90 min

Ingredients

Instructions

1. In a mixing bowl, stir the salt into the water until fully dissolved.
2. Add the rice syrup to the brine and mix again.
3. Add the pork belly and leave it in the brine for at least 1 hour and up to 1 day. Refrigerate if it stays in the brine for more than a couple of hours.
4. Take the pork belly out of the brine and let it drain for about 10 minutes on a cooling rack or in a colander, so it is not dripping.
5. Roast in a 400°F oven for 25 to 35 minutes, longer if the pork belly was straight from the fridge.
6. Check with a meat thermometer. Cook until the internal temperature reaches at least 145°F, preferably about 160°F.

Summarized from Kimchimari's video. Watch it for the details.

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