Grilled Pork Belly Recipe - (Samgyeopsal) + Ssam Sauce

Craving an unforgettable grilled pork belly recipe that brings the vibrant flavors of Korean BBQ right to your backyard? Look no further! This guide will show you how to master Samgyeopsal (삼겹살), the incredibly satisfying Korean grilled pork belly strips, cooked to crispy perfection on your outdoor grill. Samgyeopsal is more than just pork belly on the grill; it's an experience, a communal feast where each bite is a personalized wrap (ssam) bursting with savory, garlicky goodness.
What makes it "Korean BBQ at home"? It's all about the interactive elements: crisp lettuce wraps, an array of fresh toppings, and, crucially, a fantastic dipping sauce. Forget complicated marinades; authentic Samgyeopsal celebrates the pure, rich flavor of the pork belly itself, enhanced by the char of the grill and a killer sauce. This pork belly bbq recipe focuses on the classic outdoor grilling method for that smoky char, paired with our essential, easy-to-make Garlicky Ssam Sauce – your go-to for the perfect bite every time. Get ready to impress with this truly authentic and easy recipe for grilled pork belly!

Ingredients

• For the Pork Belly:
• 1.5 - 2 lbs (about 680-900g) sliced pork belly, 1/4 to 1/2-inch thick (look for even fat-to-meat ratio, good marbling)
• 1 tsp Kosher salt
• 1/2 tsp freshly ground black pepper
• Optional: 1/2 tsp toasted sesame oil (for finishing, a tiny amount)
• For the One Main Dipping Sauce (Garlicky Ssam Sauce):
• 1/4 cup ssamjang (Korean spicy dipping sauce, readily available at Asian markets)
• 2 cloves garlic, minced very fine
• 2 tbsp scallions, thinly sliced
• 1 tbsp toasted sesame oil
• 1 tsp rice vinegar (or fresh lemon juice)
• 1/2 tsp honey or sugar (optional, to balance flavor)
• 1 tsp toasted sesame seeds
• Optional add-ins (a pinch or a few drops): gochugaru (Korean chili flakes) for extra spice, 1 tsp grated pear for sweetness, a few drops of soy sauce for umami depth.
• For Serving (Accompaniments):
• 1 large head butter lettuce or romaine lettuce, leaves separated and washed
• Optional: 1-2 sprigs perilla leaves (kkaennip), if available
• 1 cup kimchi (fermented cabbage)
• 1-2 cloves garlic, thinly sliced raw (optional, for the brave!)
• 1/2 jalapeño or serrano pepper, thinly sliced (optional, for heat)
• 2 cups cooked steamed rice
• Optional "easy wins": quick cucumber slices, pickled radish (mu-saengchae), or a simple scallion salad (pa-muchim).

Directions

1. Prep Steps (Before the Grill is Hot):
2. Pat Pork Belly Dry: Using paper towels, thoroughly pat the sliced pork belly dry. This is crucial for achieving crispy edges and preventing steaming, which leads to chewy pork.
3. Handle Sliced Pork Belly: If you bought a slab, slice it against the grain into 1/4 to 1/2-inch thick strips. Pre-sliced pork belly is usually ready to go.
4. Season the Pork: Just before grilling, sprinkle both sides of the pork belly slices evenly with kosher salt and black pepper.
5. Prep Accompaniments: Wash and separate lettuce and perilla leaves. Slice raw garlic and jalapeño (if using). Cook your rice. Arrange all accompaniments on a platter or small dishes so everything is ready for quick serving once the pork is off the grill.
6. Make the Dipping Sauce (5 minutes):
   1. In a small bowl, combine the ssamjang, minced garlic, sliced scallions, toasted sesame oil, rice vinegar (or lemon juice), honey/sugar (if using), and toasted sesame seeds.
   2. Mix well until all ingredients are thoroughly combined.
7. Taste Checkpoint: Taste the sauce. It should be savory, a little spicy from the ssamjang, with a punch of garlic and a hint of tang.
   1. Adjustments:
   2. If it's too salty, add a little more rice vinegar and a tiny bit more honey or sugar.
   3. If it's too thick, stir in 1-2 teaspoons of water until it reaches your desired consistency.
   4. If it's not punchy enough, add a bit more minced garlic or sliced scallion.
8. Rest Time: Let the sauce rest for at least 10 minutes (or up to 30 minutes) at room temperature. This allows the flavors to meld and mellow slightly.
9. Grill the Pork Belly (Core Method):
10. Preheat & Set Up Two Zones: Preheat your gas grill to a target temperature range of 400-450°F (200-230°C). For charcoal, establish a hot zone and a cooler zone. For gas, turn one burner off or to low to create a cooler zone. This two-zone setup is vital for managing flare-ups.
    1. Once preheated, clean the grates with a grill brush and then oil them by dipping a paper towel in high-smoke-point oil (like canola) and carefully wiping the hot grates with tongs.
11. Grill Pork Belly Without Flare-Up Chaos:
    1. Place the seasoned pork belly slices over the direct, hotter zone of the grill.
    2. Grill for 3-5 minutes per side, depending on thickness, until golden brown and crispy.
    3. Manage Dripping Fat: Pork belly fat will render and drip, potentially causing flare-ups. This is where your two-zone setup comes in handy! As soon as you see significant flare-ups, use your long tongs to quickly move the affected pieces to the cooler, indirect heat zone. Let the flames die down, then move them back to direct heat to continue crisping. Repeat as needed.
    4. Visual Cues & Doneness: Cook until the pork belly is deeply golden, crispy at the edges, and cooked through. The internal temperature should reach 145°F (63°C) as measured by an instant-read thermometer.
12. Rest & Slice:
    1. Once cooked, transfer the grilled pork belly to a clean sheet pan or cutting board.
    2. Allow it to rest for 5 minutes. This short rest helps the juices redistribute, ensuring tender, succulent pork.
    3. Using kitchen shears or a sharp knife, slice the pork belly into bite-sized pieces (about 1-inch squares or strips) that are perfect for wrapping in lettuce.
13. How to Eat It (Ssam-Style Lettuce Wraps):
14. The "Perfect Bite" Formula: Take a lettuce leaf (and optional perilla leaf) in your hand. Place a piece of grilled pork belly on top. Add a generous dollop of Garlicky Ssam Sauce, a piece of kimchi, an optional slice of raw garlic or jalapeño, and a small spoonful of rice.
15. Wrap & Enjoy: Fold the lettuce leaf around all the ingredients to create a neat, bite-sized wrap. Pop the whole thing into your mouth and savor the explosion of flavors and textures!
16. Serving Layout: Arrange the sliced pork belly, ssam sauce, lettuce, and all accompaniments attractively on your table for a fun, interactive grilling party experience.