[Home-Cooked Classic] Crispy-Outside, Juicy-Inside Pork Belly (Samgyeopsal) — Low Smoke & Splatter

Cook Time 15–20 min · Serves 2–3 (500–600 g pork belly) · Difficulty Easy Keywords #samgyeopsal #porkbelly #pansear #airfryer #koreanbbq One-Line Summary: Season only with salt & pepper, then use a two-stage method—low-heat rendering → medium-high crisp—to reduce smoke/splatter and get that perfect crisp outside, bouncy inside.

Ingredients

Pork belly 500–600 g (1 cm steak-cut or 0.5 cm slices)
Basic seasoning: coarse salt 1 tsp, black pepper 1/2 tsp
Sides: lettuce & perilla leaves, ssamjang, raw garlic/chilies, green-onion salad, kimchi, sesame oil + salt (with sesame seeds)
(Optional) Marinade: soy sauce 1.5 Tbsp, sugar 1 tsp, minced garlic 1 tsp, mirin 1 Tbsp, pinch of pepper

Portion guide: 150–200 g per person is ideal. For thicker cuts, extend the initial rendering time.

Gear & Low-Smoke Tips

Skillet: cast iron or stainless holds heat best. Keep nonstick at medium or below.
Grill/grill pan: nice grill marks and easier fat drainage.
Paper towels: pat meat dry to reduce splatter/steaming.
Grease control: wipe excess fat from the pan mid-cook to cut smoke.

Instructions (Pan Sear)

Season & dry Bring pork to room temp for 10 min. Pat dry thoroughly, then season the surface with salt and pepper.
Low-heat render (Stage 1) Place pork on a cold pan and cook over low to medium-low heat for 5–7 min (8–10 min for thick cuts) to slowly render fat. Spoon or blot out excess fat as you go.
Crisp up (Stage 2) Raise to medium-high and brown each side 1–2 min until golden and crisp. If there’s rind/skin, sear that side 1–2 min longer for extra crackle.
Rest & slice Rest on a board 2 min, then slice into bite-size pieces. Finish with a final crack of pepper if desired.

Safety note: For pork, target an internal temp of 71 °C / 160 °F (clear juices, no pink).

Air Fryer Method (Easier, Lower Smoke)

Preheat to 180 °C (356 °F) for 3 min. Line basket with perforated parchment or a mesh liner.
Season pork; cook 8 min at 180 °C → flip and cook 5–7 min at 200 °C. Adjust 1–2 min by thickness/model.
For extra crisp, finish the last 1 min at 200–205 °C (392–401 °F).

Taste & Texture Notes 🔬

Stepwise fat rendering reduces moisture and promotes Maillard browning → crispy outside, juicy inside. Thicker cuts benefit from a short rest for juice redistribution.

Sauces & Sides

Sesame oil & salt: 1 part sesame oil, 1/3 part salt, pinch of sesame seeds
Ssamjang: 2 parts ssamjang, 1/3 tsp minced garlic, 1/2 tsp sesame oil, sesame seeds
Green-onion salad: 2 cups thin-sliced scallions, 1 Tbsp each soy sauce & vinegar & sugar, 1/2 Tbsp gochugaru, 1/2 Tbsp sesame oil
Kimchi & roasted garlic: sear on the side of the pan for extra aroma

Variations

Garlic Butter: add 10 g butter + 1 tsp minced garlic for the final 30 sec.
Gochujang Glaze: mix gochujang 1, corn syrup 1, soy 1/2, vinegar 1/2; brush on and caramelize 30–60 sec.
Herb Salt: finish with herb salt + lemon zest for brightness.

Storage & Reheat

Fridge 2 days · Freeze up to 2 weeks (slice and bag).
Reheat: air fryer 180 °C 3–4 min or skillet with a little oil over low heat 2–3 min.

Nutrition (approx., per serving when split into 3)

520–650 kcal · Protein 20–25 g · Carbs 3–6 g · Fat 45–55 g (varies by cut/rendered fat)