Baked Korean-Spiced Pork Belly with Sesame Scallion Salad

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Layered pork belly glazed with a sweet and spicy Korean marinade, baked until tender and caramelized, served alongside a refreshing sesame scallion salad. This Korean pork recipe, ready in about 150 minutes, pairs pork belly slab, skin removed, gochujang (Korean chili paste), and soy sauce for a weeknight-friendly dinner. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 135 min Serves 4 Korean cuisine 550 cal/serving

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Ingredients

2 lbs pork belly slab, skin removed
3 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp grated fresh ginger
2 cloves minced garlic
1 tbsp toasted sesame oil
1/2 tsp black pepper
4 stalks scallions, thinly sliced
1 tbsp toasted sesame seeds
1 tbsp rice vinegar
1 tsp honey
1/4 tsp red pepper flakes

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Instructions

Step 1: Preheat oven to 325°F. In a bowl, combine 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp grated fresh ginger, 2 minced garlic cloves, 1 tbsp toasted sesame oil, and 1/2 tsp black pepper to create the marinade.
Step 2: Place 2 lbs pork belly in a roasting pan and coat thoroughly with the marinade. Cover with foil and bake for 2 hours, basting every 30 minutes with pan juices, until pork is tender.
Step 3: Remove foil, increase oven temperature to 425°F, and roast uncovered for 15 minutes to caramelize the glaze and crisp the edges.
Step 4: While pork cooks, whisk together 1 tbsp rice vinegar, 1 tsp honey, 1/4 tsp red pepper flakes, and 1 tbsp toasted sesame oil in a bowl. Add 4 thinly sliced scallions and 1 tbsp toasted sesame seeds, tossing to coat evenly.
Step 5: Slice pork belly into bite-sized pieces and serve immediately with the sesame scallion salad on the side.