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Epicurious

Grilled Pork Belly and Kimchi

By Susan Kim and Lauren Schaefer

5.0

(2)

A platter of grilled pork belly and kimchi being served with lettuce and perilla leaves.
Photo by Joseph De Leo, Food Styling by Susan Kim

This grilled pork belly is a party waiting to happen, so set everything out together on a platter with kitchen shears and let people cut pieces and assemble lettuce wraps themselves. Look for whole-cabbage kimchi (often labeled poggi kimchi), which features whole, halved, or quartered heads of cabbage, as opposed to the cut-up version (labeled mat kimchi) featuring smaller, bite-size pieces. If working with a whole head, you’ll halve it lengthwise yourself, then grill the halves to achieve bits of char on the edges and warm the cabbage through. The constant turning of the pork belly may seem fussy, but it’s the key to golden brown color on the strips—the technique mirrors what you might find at a Korean barbecue restaurant grilling up traditional pork belly, or samgyeopsal.

Get the full menu and tips for our Korean Barbecue Disco Party here →

What you’ll need

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