Korean Iron Plate Onion and Meat Grill
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Thick onion rings soak up butter and rendered pork belly fat until they turn soft all the way through, with browned undersides.
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They cook slowly at medium-low and are flipped as little as possible, which is what gets the thick centers tender. A spoonful of soy sauce poured around the edge of the hot pan at the very end sizzles into a toasty aroma; let it reduce for long and the dish turns salty.
Ingredients
Instructions
- 1
Slice the 2 onions into thick rings about 1.5 cm wide.
If the rings separate, keep larger pieces together, and spread the 300 g pork belly in a single layer so it cooks evenly.
- 2
Preheat an iron plate or heavy pan over medium heat for about 2 minutes.
Add 1 tablespoon butter and melt it until the foaming settles, but do not let it brown or scorch.
- 3
Lay the onion rings across the hot surface and lower the heat to medium-low.
Cook for 6 to 8 minutes, turning rarely, until the edges look translucent and the bottoms turn golden.
- 4
Place the pork belly beside the onions and season evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
As the fat renders, nudge a little toward the onions to flavor them.
- 5
Grill the pork belly over medium heat for 3 to 4 minutes per side.
When the surface is browned and the edges are lightly crisp, mix it with the onions without crushing them.
- 6
Raise the heat to medium-high and drizzle 1 tablespoon soy sauce around the edge of the pan.
When it sizzles and smells savory, toss for only 20 to 30 seconds and serve immediately.
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