Korean Salt-Grilled Pork (Pork Belly and Neck BBQ)
Doejigogi-gui is Korea's quintessential salt-grilled pork, made by seasoning thick slices of pork belly or neck with nothing but coarse salt and grilling them over charcoal or on a hot pan. With no marinade to mask it, the quality of the pork itself determines the flavor, and thick-cut belly needs patient cooking over medium heat so the fat layers render fully-rushing over high flame leaves the fat chewy and the exterior burnt. Blotting excess rendered fat with paper towels during cooking ensures the meat grills rather than deep-fries, preserving the smoky char flavor. Garlic slices grilled alongside the pork, a dipping sauce of sesame oil mixed with salt, and fresh lettuce leaves for wrapping create the classic Korean barbecue experience where rich meat meets crisp vegetables in every bite.
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Instructions
- 1
Sprinkle a little coarse salt over the pork.
- 2
Heat the grill or pan and place pork on it.
- 3
Grill over medium heat, turning as each side becomes golden.
- 4
Grill garlic cloves alongside the pork.
- 5
Serve with lettuce leaves and a salt-sesame dipping sauce.
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Nutrition (per serving)
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