Whole roasted pork belly is a succulent, crispy dish featuring tender, oven-roasted pork belly seasoned with salt, black pepper, and thyme. Served alongside roasted vegetables and a bold ssamjang-based sauce, this hearty recipe from W Table blends rich, savory flavors with a hint of sweetness from apple.

Ingredients:

  • 1 kilogram pork belly (whole)
  • A pinch salt
  • A pinch black pepper
  • 1 apple
  • 4 Brussels sprouts
  • 1/2 carrot
  • 1 stalk green onion
  • 3 shallots
  • A handful fresh thyme
  • 2 tablespoons olive oil

Sauce ingredients:

  • 3 tablespoons minced onion
  • 1 tablespoon minced garlic
  • 2 tablespoons ssamjang (Korean red pepper and soybean paste sauce)
  • 1 tablespoon mayonnaise
  • 1 tablespoon cooking wine
  • 1 teaspoon sesame oil
  • A pinch sesame seeds

(Serves 4)

Instructions:

Score the pork belly on both sides and season with salt and black pepper. (Tip: For a crispier texture, sprinkle with salt and refrigerate for about 10 minutes to draw out moisture.)

Place the pork belly on a baking tray with the fatty side down and roast at 200 degrees Celsius for about 40 minutes.

Slice the apple thickly. Prepare the Brussels sprouts, carrot, green onion and shallots by cutting them into bite-sized pieces.

Season the vegetables with salt, black pepper and olive oil.

Flip the pork belly, surround it with the prepared vegetables and thyme, then season with additional salt and black pepper. Roast for another 30 minutes.

In a bowl, mix all the sauce ingredients until well combined.

Slice the roasted pork belly into bite-sized pieces and serve with the sauce on the side.

[Source: W Table]

(steamed pork meat, whole pork belly gui, roasted Korean style bacon, Whole pork belly oven roast, oven-roasted pork belly, baked pork belly)