Published On: Thu, Sep 20th, 2018

Korean pork belly

Forget takeaways. This sweet, sticky and spicy gluten-free Korean pork belly recipe is bound to be a huge hit with the whole family. 

gluten-free Korean pork belly recipe

Korean pork belly

Forget takeaways. This sweet, sticky and spicy gluten-free Korean pork belly recipe is bound to be a huge hit with the whole family.

Course Main Course
Cuisine gluten free, korean
Keyword gluten-free meal, gluten-free recipe, korean pork belly
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 740 kcal
Author Bacofoil


  • 600 g pork belly slices

For the marinade

  • 1 garlic clove peeled, crushed
  • 2-3 cm piece of fresh ginger peeled and grated
  • 1 tbsp Gochujang paste or other chilli paste
  • 3 tbsp tamari
  • 1 tbsp sesame seeds
  • 1 tbsp brown sugar
  • 1 tsp rice wine vinegar

For the sauce

  • 1 tsp sugar
  • 1 tbsp boiling water
  • ½ tsp fresh ginger grated
  • 1 tsp sesame oil
  • 2 tbsp tamari

To serve

  • boiled rice
  • 6 cm piece of cucumber cut into very fine sticks
  • gem lettuce leaves
  • 2 spring onions finely sliced/shredded on the diagonal


  1. Mix all the marinade ingredients together in a large shallow bowl and add the pork slices. Add the meat, turn to coat, then cover and refrigerate for a few hours.
  2. When you’re ready to cook, preheat the oven to 180ºC/Gas Mark 6. Line a shallow baking tray with Bacofoil® The Non-Stick Kitchen Foil.

  3. Place the pork slices onto the tray and cook in the oven for 30-40 minutes (depending on thickness), turning over half way through cooking.

  4. Meanwhile, make the sauce. Dissolve the sugar in the hot water in a small bowl, then stir in the ginger, sesame oil and tamari. Set aside. Cook your rice and prepare the accompaniments.

  5. When the meat is cooked, place the tray under a medium hot grill for a minute or two on each side to crisp it up a little more, if that’s how you like it. Watch it doesn’t burn!

  6. Transfer the meat to a board and slice thinly into bite-sized pieces. Serve with the rice, lettuce, spring onions and cucumber and sauce on the side.

Recipe Notes

Soak the sliced spring onions in a small bowl of cold water for 10 minutes, then drain and discard the water – this will remove some of the heat and give them a milder flavour.

Try wrapping a few pieces of the meat, some of the shredded cucumber and spring onion and a drizzle of sauce in a lettuce leaf, fold over and take a bite.

Nutrition Facts
Korean pork belly
Amount Per Serving
Calories 740 Calories from Fat 349
% Daily Value*
Total Fat 38.8g 60%
Saturated Fat 18.8g 94%
Sugars 6.1g
Protein 49g 98%
* Percent Daily Values are based on a 2000 calorie diet.



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