Easy Bulgogi Style Pork Belly
Sizzle up something flavorful and fun with this easy Bulgog-style Pork Belly recipe! Marinated in a fragrant blend of spices and sauces, the pork belly becomes tender and packed with bold, savory flavors. Cooked on your Napoleon Griddle, it’s perfect for serving in lettuce wraps or tortillas, offering a delicious, hands-on meal that's simple yet unforgettable.
Easy Bulgogi Style Pork Belly
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- 1 ½ lb. (650 g) pork belly
- 5 cloves garlic
- 1-inch square ginger
- 1 medium onion, sliced
- 1 tbsp. gochujang
- 2 tbsp. soy sauce
- ½ tbsp. fish sauce
- 3 tbsp. honey
- 2 tbsp. brown sugar or brick sugar
- 1 tbsp. sesame oil
- 2 tbsp. mirin, sake, or dry sherry
- 3 green onions, sliced into 3-inch sections
For Serving
- Lettuce or tortilla wraps
- Steamed rice
- Chopped green onion
- Pickled jalapeno
- Remove the skin and slice the pork belly thinly, no thicker than half an inch thick. If your butcher can’t do this for you, place the belly in the freezer for 20 minutes to an hour and then slice.
- In a food processor or blender, add the garlic, ginger, and onion. Blend until it becomes a paste. Then blend the gochujang, soy, fish sauce, honey, sesame oil, and mirin until thoroughly mixed. Add water if it needs thinning.
- Add the blended mixture to the sliced pork and marinate for at least 60 minutes up to 8 hours.
- Preheat the griddle to high, around 400°F (200°C). The griddle is ready once water beads on the surface instead of steaming off.
- Add some oil to the griddle and then the pork and marinade. Cook for about 10 minutes, or until the pork is crispy and the marinade has become sticky.
- When the pork is nearly cooked, add the sections of green onion.
- Serve with steamed rice, in a lettuce wrap garnished with chopped green onions.
- Pair this with a Shiraz or Chianti if you’re interested in a wine selection. For beer pairings, try a pale lager like Tsingtao or Heineken.
Whether wrapped in crisp lettuce or soft tortillas, this Bulgogi-Style Pork Belly delivers a burst of flavor with every bite. It's an easy, crowd-pleasing recipe that’s as fun to eat as it is to cook. Fire up your griddle, and enjoy a fragrant, sizzling dish that brings Korean-inspired magic to your table! What is your favorite way to serve these? Tell us how you serve up your Bulgogi-Style Pork Belly by sharing your recipes, ideas, and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!
Bring together the ingredients you will need
Marinate the pork for at least 60 mins
Grill on the griddle using high heat
After 10 mins, the sauce should be sticky and pork crisp, add green onion tops
Serve with steamed rice, in a lettuce wrap. Top with green onion and pickled jalapeno
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Bring together the ingredients you will need
Marinate the pork for at least 60 mins
Grill on the griddle using high heat
After 10 mins, the sauce should be sticky and pork crisp, add green onion tops
Serve with steamed rice, in a lettuce wrap. Top with green onion and pickled jalapeno
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