Flavored with Korean soybean paste (doenjang) and honey, this oven-roasted Korean pork belly is succulent and packed with flavor. Serve it with a spicy onion salad and crisp lettuce for a satisfying meal.
If you love pork belly, you should try this oven-roasted Korean pork belly with onion salad. It’s affordable, easy to prepare, and delicious.
This layered cut of pork is called samgyupsal (삼겹살) in Korea. Two popular ways to enjoy it are common:
One: Slice into bite-size pieces and grill, serving with lettuce and bold condiments — the classic samgyupsal experience.
Two: Braise the whole chunk with aromatics, then slice and serve with a spicy salad — a preparation known as bossam (보쌈).
This recipe takes a different, simple approach: roasting the pork in the oven using Korean flavors. The pork belly is brushed with a savory-sweet doenjang and honey mixture, which helps keep the meat moist while creating a nicely caramelized exterior.
The result is tender meat with crisped skin. Serve slices wrapped in lettuce with the spicy onion salad for contrast — the combination is irresistible.
How to make Oven Roasted Korean Pork Belly
Begin with a strip of pork belly. Many pieces include the skin — leaving it on helps the skin crisp and keeps the meat below moist during roasting. If you prefer, remove it before cooking.
In a small bowl, combine 2 tablespoons Korean soybean paste (doenjang), 1 tablespoon honey, 1 teaspoon garlic powder, 1/2 teaspoon ginger powder, and 1 teaspoon canola oil. Mix until smooth; add a little more oil if needed to loosen the paste.
Rub the paste all over the pork belly and let it rest at room temperature for about 15 minutes so the flavors can penetrate the meat.
Preheat the oven to 425°F (220°C). Lightly oil a broiler rack and set it over a lined baking pan for easy cleanup. Place the pork belly on the rack. Drizzle a little more oil on the skin to help it crisp.
Bake at 425°F for 10–15 minutes to jump-start browning, then reduce the oven to 350°F (175°C) and continue roasting for another 20–30 minutes, depending on the thickness of the cut. A slim piece may finish in about 30 minutes total; thicker slabs will require longer. When using a meat thermometer, aim for an internal temperature around 165°F (74°C).
Let the pork rest for a few minutes after roasting, then slice to your preferred thickness.
Spicy Onion Salad Recipe
While the pork cooks, prepare the spicy onion salad. Thinly slice one medium yellow onion and one medium red onion. Soak the slices in cold water for about 10 minutes; this crisps them up and mellows their bite. Drain thoroughly.
For the dressing, combine 1 to 1.5 tablespoons gochugaru (Korean chili flakes), 1 tablespoon sugar, 1 tablespoon soy sauce, 2 teaspoons cider vinegar, 1 teaspoon sesame oil, 2 teaspoons toasted sesame seeds, and a few dashes of freshly ground black pepper. Toss the drained onions with the dressing until evenly coated.
Place a slice of roasted pork on a lettuce leaf, top with the spicy onion salad, wrap, and enjoy immediately.
When cooled slightly, slice the pork into your desired thickness. Serve with lettuce and the onion salad for bright, spicy contrast.
If you weren’t a big fan of pork belly before, this method may win you over — tender, flavorful meat with crisp skin makes for a memorable bite.
More Pork Recipes
- Spicy Korean Pork Bulgogi (Jeyuk Bokkeum)
- Korean Meat Tofu Patties (Wanja-jeon)
- Bossam (Korean Boiled Pork Belly Wraps)
- Spicy Pork and Squid Stir-Fry (Osam Bulgogi)
- Korean Spicy Pork and Zucchini Stew
Oven Roasted Korean Pork Belly with Onion Salad
Ingredients
- 1 lb pork belly
- 2 tbsp Korean soybean paste (doenjang)
- 1 tbsp honey
- 1 tsp garlic powder
- 1/2 tsp ginger powder
- 1 tsp canola oil, plus more for drizzling
For the onion salad
- 1 medium yellow onion, thinly sliced
- 1 medium red onion, thinly sliced
- 1–1.5 tbsp gochugaru (Korean chili flakes)
- 1 tbsp sugar
- 1 tbsp soy sauce
- 2 tsp cider vinegar
- 1 tsp sesame oil
- 2 tsp toasted sesame seeds
- Freshly ground black pepper, to taste
Instructions
- In a small bowl combine doenjang, honey, garlic powder, ginger powder, and 1 tsp oil. Mix well. Spread the paste over the pork belly and rub it all around. Let it sit for 15 minutes at room temperature.
- Preheat oven to 425°F (220°C). Oil a rack and place it over a baking pan (line with foil for easy cleanup).
- Place the pork belly on the rack and drizzle a little more oil on top. Bake at 425°F for 10–15 minutes, then reduce the oven to 350°F (175°C) and roast for another 20–30 minutes, depending on thickness. Thinner cuts finish faster; thicker slabs will need more time. Aim for an internal temperature of about 165°F (74°C).
- Let the pork rest for a few minutes, then slice to your desired thickness. Serve with the onion salad on lettuce.
- To make the onion salad: soak the onion slices in cold water for 10 minutes, then drain well. Combine gochugaru, sugar, soy sauce, cider vinegar, sesame oil, and sesame seeds in a bowl. Toss the onions with the dressing until coated.