Have it Your Way Pork Belly
Snow Peak Ambassador Sir Campalot shared his go-to methods for making delicious pork belly at the campsite.
Bring the crowd together at camp with pork belly! Gather around the campfire to cook pork belly using a cast iron, grill with charcoal, or grill with gas. Everyone can customize the taste of pork belly to their liking when they eat it with side dishes and vegetables. We highly recommend this meal for group gatherings because it engages everyone in the cooking process as they eat!
- Pork belly slab (1lb), serving for 2
- Lettuce
- Perilla leaves
- Kimchi
- Garlic Cloves
- Yellow Onions
- Cooked Korean (sushi) white rice
- Ssamjang
- Maldon Smoked Sea Salt
| Ingredients | Method | Gear |
|---|---|---|
|
How to eat: Once your pork belly is ready, follow these steps to serve and enjoy! Take a piece of lettuce about the size of your palm. Place a Perrilla leaf on top of the lettuce. Dip a bite size pork belly piece in ssamjang (spicy) or sesame oil and Maldon Sea Salt (non-spicy). Place a bite size pork belly piece on top of Perilla leaf. Add a bite size amount of rice. Add a small piece of kimchi. Add garlic (cooked or uncooked thin slices). Add a little bit of green onion salad (optional). Fold lettuce to encompass all the ingredients. Take a big bite and enjoy the flavors! Method #1 - With Cast Iron on Takibi Fire and Grill (my favorite method) Cut pork belly slab to fit into Micro Capsule (serves 2) or Micro Oval (serves 3-4). Slice onions into 1/4 -1/2 inch thickness.Cover the bottom of the cast iron with the sliced onions. Season pork belly with salt and pepper. Rub seasoning on all sides. Place the pork belly into the cast iron on top of the onions.Place the cast iron on Takibi Fire & Grill to cook over the open fire. Remove some coal from the flames and place on top of cast iron. You will need to replace the coalevery 5-10 minutes. Maintain the fire and cook for about 40 minutes. The fire should be medium to low. Add cloves of garlic (peeled or unpeeled) into the cast iron in the last 10 minutes of cooking. Take the pork belly out of the cast iron when finished. Let it sit and cool for about 5 minutes. The onions in the bottom of the pot will be burnt, do not eat them. Onions were used to protect the pork belly from being burnt at the bottom. Slice pork belly into 1/4 inch thick slabs. Method #2 - Over charcoal with Double BBQ Burner Slice pork belly into 1/4 inch thick slabs. Prepare charcoal for barbecue. Grill the pork belly until golden. Adjust the height of the grill surface to avoid over burning the pork belly. If the fire is too strong due to the fat dripping, you can sprinkle a handful of salt directly onto the charcoal to calm the fire. Cut the pork belly into bit size pieces. Move pork belly to the coolest area of the grill surface. Method #3 - Grill Burner Slice pork belly into1/4 inch thick slabs. Prepare the grilling surface on the grill burner by heating on high heat. Cut a small piece of fat from the pork belly to grease the grill surface. If you hear a loud sizzling sound, the surface is ready for meat to be added. Add the pork belly slices onto the grill surface. Cook for 1 minute on high heat, then lower heat to medium for 2 minutes. Turn heat on high again and flip the pork belly. Cook for 1 minute on high and then lower heat to medium for another two minutes. Once both sides begin to turn golden, cut pork belly into bite size pieces and cook some more until pork belly is fully cooked. |
|
|
Serves
2 people
COOK TIME
25 minutes
|
How to eat:
Once your pork belly is ready, follow these steps to serve and enjoy! Take a piece of lettuce about the size of your palm. Place a Perrilla leaf on top of the lettuce. Dip a bite size pork belly piece in ssamjang (spicy) or sesame oil and Maldon Sea Salt (non-spicy). Place a bite size pork belly piece on top of Perilla leaf. Add a bite size amount of rice. Add a small piece of kimchi. Add garlic (cooked or uncooked thin slices). Add a little bit of green onion salad (optional). Fold lettuce to encompass all the ingredients. Take a big bite and enjoy the flavors!
Method #1 - With Cast Iron on Takibi Fire and Grill (my favorite method)
Cut pork belly slab to fit into Micro Capsule (serves 2) or Micro Oval (serves 3-4). Slice onions into 1/4 -1/2 inch thickness.Cover the bottom of the cast iron with the sliced onions. Season pork belly with salt and pepper. Rub seasoning on all sides. Place the pork belly into the cast iron on top of the onions.Place the cast iron on Takibi Fire & Grill to cook over the open fire. Remove some coal from the flames and place on top of cast iron. You will need to replace the coalevery 5-10 minutes. Maintain the fire and cook for about 40 minutes. The fire should be medium to low. Add cloves of garlic (peeled or unpeeled) into the cast iron in the last 10 minutes of cooking. Take the pork belly out of the cast iron when finished. Let it sit and cool for about 5 minutes. The onions in the bottom of the pot will be burnt, do not eat them. Onions were used to protect the pork belly from being burnt at the bottom. Slice pork belly into 1/4 inch thick slabs.
Method #2 - Over charcoal with Double BBQ Burner
Slice pork belly into 1/4 inch thick slabs. Prepare charcoal for barbecue. Grill the pork belly until golden. Adjust the height of the grill surface to avoid over burning the pork belly. If the fire is too strong due to the fat dripping, you can sprinkle a handful of salt directly onto the charcoal to calm the fire. Cut the pork belly into bit size pieces. Move pork belly to the coolest area of the grill surface.
Method #3 - Grill Burner
Slice pork belly into1/4 inch thick slabs. Prepare the grilling surface on the grill burner by heating on high heat. Cut a small piece of fat from the pork belly to grease the grill surface. If you hear a loud sizzling sound, the surface is ready for meat to be added. Add the pork belly slices onto the grill surface. Cook for 1 minute on high heat, then lower heat to medium for 2 minutes. Turn heat on high again and flip the pork belly. Cook for 1 minute on high and then lower heat to medium for another two minutes. Once both sides begin to turn golden, cut pork belly into bite size pieces and cook some more until pork belly is fully cooked.
