Charred Korean BBQ Pork Belly with Spicy Cucumber Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Sweet and smoky pork belly grilled to perfection paired with a refreshing spicy cucumber salad. This korean-inspired pork ready in about 25 minutes pairs 1/4-inch thick pork belly slices, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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 "Plan a meal with the AI" 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: 10 min Serves 4 Korean cuisine 460 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk together 3 tbsp soy sauce, 2 tbsp brown sugar, 2 minced garlic cloves, 1 tbsp grated ginger, 1 tbsp gochujang, and 1 tbsp sesame oil to make the marinade.
  2. Step 2: Add 1 lb pork belly slices to the marinade and toss to coat evenly. Marinate for at least 1 hour in the refrigerator.
  3. Step 3: Meanwhile, prepare the cucumber salad by tossing 1 large thinly sliced cucumber with 2 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp red pepper flakes. Set aside to marinate.
  4. Step 4: Preheat grill or grill pan to medium-high heat. Grill pork belly slices for 3-4 minutes per side until they develop char marks and are cooked through but still tender.
  5. Step 5: Serve grilled pork belly topped with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds alongside the spicy cucumber salad.

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Frequently asked questions

How long does Charred Korean BBQ Pork Belly with Spicy Cucumber Salad take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charred Korean BBQ Pork Belly with Spicy Cucumber Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.

Can I substitute ingredients in Charred Korean BBQ Pork Belly with Spicy Cucumber Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Korean BBQ Pork Belly with Spicy Cucumber Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Charred Korean BBQ Pork Belly with Spicy Cucumber Salad?

Korean pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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