Korean Pork Belly with Sumi Salad
When have you ever called a salad “indulgent?” You will after this!
you're making mealtime meaningful.
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!
Korean Pork Belly with Sumi Salad
Yield(s): Serves 8
15m prep time
10m cook time
30m inactive
you're making mealtime meaningful.
For the pork belly:
- 3 lbs pork belly, sliced thick
- 4 cloves garlic crushed
- 1 red onion, sliced thin
- 3 tbsp Gochujang chili paste
- 1 tbsp soy sauce
- 1 can hard cider/ beer
- ½ cup cornstarch
For the Sumi Salad
- 1 head green cabbage, sliced thin (can add ½ red cabbage, other sturdy greens: endive, bok choy, chinese cabbage, kale etc)
- 1 red onion (sliced thin)
- 14 Thai basil leaves (chiffonade)
- 1-3 bird chili (depending on desired spice)
- 1 bunch cilantro (minced)
- 7 green onion sliced thin
- 1 watermelon radish, peeled and thinly sliced
For the salad dressing:
- 3 gloves garlic, pasted
- 1 lime, zested and juiced
- 1 green onion sliced thin
- ¼ cup sesame seeds
- ¼ cup black sesame seeds
- 2 tbsp sesame oil
- 4 tbsp rice wine vinegar, divided
- 4 tbsp granulated sugar
For the pork belly:
- Lay pork belly slices flat on sheet pan.
- Add garlic, red onion, Gochujang, soy sauce, hard cider and massage into pork belly. After marinade is mixed, top with cornstarch and again massage into pork belly.
- Refrigerate for 30 min-4 hours.
- Remove from marinade, place on clean sheet pan and pat dry with paper towel.
- Heat ¾ inch of cooking oil in pan (medium-high) and fry both sides for 90 seconds each side. Repeat this process 2x on both sides. The pork belly should become dark brown and crispy.
- Place fried pork belly pieces on a resting rack to drain.
For the Sumi Salad:
- Toss watermelon radish with 3 tablespoons of rice vinegar. Set aside.
- Combine all salad vegetables in a large mixing bowl.
- In a separate bowl, combine all ingredients for dressing and whisk together.
- Add salad dressing to salad and mix, allow 20 min in the fridge to break down the cabbage/greens.
- To serve: plate salad in center of bowl. Garnish with watermelon radish slices, then top with sliced pork belly. Enjoy!
Recipe presented by Chef Loren Larsen