Korean Pork Belly with Sumi Salad is a dish I stumbled upon years ago and it made a lasting impression. It’s the kind of salad that satisfies in many ways; the briny and crunchy salad topped with crispy fried “bacon” is a textural combination of fresh and savory. I think it’s just about one of my favorite dishes!

Pork belly is a thicker – and decidedly richer – form of bacon. Both are cut from the belly area but pork belly is fattier. When fried, the fattiness becomes both crisp and buttery-tender. I’ve prepared a marinade that will tap into the richness of the pork belly. The hard cider has a dry sweetness, the soy sauce has that familiar umami flavor, and the Gochujang chili paste brings a memorable heat.

The pork belly should sit in the marinade for at least 30 minutes, longer is best, to infuse it with flavor. As it fries, the tender pork belly will crisp on the outside and remain tender in its interior, a flavor and texture experience you’ll not soon forget!

A Sumi salad will balance the fatty fried pork belly, both because of the cool crispness of the cabbage and its fresh dressing. A Sumi salad is super simple; it’s essentially just shredded cabbage tossed in a vinaigrette. But each of the ingredients has a specific impact on the flavor experience. The cabbage, thinly sliced red onion, and lime juice work together to create a counterbalance to the fattiness of the pork belly. I’m a HUGE fan of Thai basil, too. I couldn’t resist the opportunity to toss in some edible flowers – totally optional – but I like how it gives another layer of visual freshness.

The pork belly and fresh Sumi salad combination make for an indulgent salad – yes, indulgent! Indulgent is hardly a word you’d normally associate with a salad, but I can’t think of a better way to describe the experience of this dish. It’s crave-worthy in every way.

I can’t think of a better way to eat a salad than one topped with a savory fried pork belly. This salad is so simple and so absolutely delicious. I hope you enjoy it as much as I do!