Samgyeopsal (Pork Belly) Wine Marinade

Very simple marinade for Korean Samgyeopsal (pork belly) with wine and herbs. It's bit of a fusion recipe but is a popular version in modern Korean cuisine.

📝 Ingredients

• 1.5 lb pork belly (samgyeopsal)
• 1.5 cup wine ((red or white))
• 1 tsp whole peppercorns ((colored peppercorns are even better))
• 1 Tbsp olive oil
• 5 bay leaf
• 5 rosemary ((sprigs))

👨‍🍳 Instructions

1. 1If samgyeopsal are thick cuts, OPTIONALLY, you can score one side of the pork belly slice - across the layers.
2. 2In a bowl, add the samgyeopsal, wine, bay leaves, peppercorns and rosemary sprigs.
3. 3For a nicer presentation, roll each pork belly slice with a bay leaf in the center. Then add marinade.
4. 4Marinate for 2-3 hrs before cooking. You can leave it overnight in the fridge. For red wine marinade, do not marinade longer than 24 hrs.
5. 5Grill samgyeopsal on frying pan, table top grill pan or outdoor grill. Serve with ssamjang, ssam vegetables, kimchi and more! See my Serving Suggestions for more ideas.