Samgyeop-sal means “three layer flesh” in Korean, referring to striations of lean meat and fat in the pork belly that appears as three layers when cut. Belly is used a lot in Korean cooking and this happened during Japan’s ruling over Korea when Japan considered belly as a by-product so this was left in Korea. Nowadays, most people enjoy this dish at Korean BBQ restaurants.
Today, I am introducing a version of Pork Belly that’s pan-fried and can be consumed without having Korean BBQ. My recipe is based on spicetheplate‘s recipe. I love this dish, as the taste is a bit sweet with a hint of spiciness. This recipe is very easy and if you are a planner (meaning you have marinated the meat beforehand) then you can have a plate of pork belly ready in 10 minutes.
I hope that you will give this Korean pan-fried pork belly recipe a try! If you do, take a picture and tag me on @angiesrecipereview in your feed or stories and I will share your creations on my story.
Submit your review