Wine Marinated Samgyeopsal
Succulent pork belly slices tenderized in a red wine and aromatic herb marinade for a sophisticated twist on Korean BBQ.
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Ingredients
- 2 lbs Pork belly (Samgyeopsal), sliced
- 1 1/2 cups Dry red wine (Cabernet or Merlot)
- 2 tbsp Soy sauce
- 2 tbsp Honey or brown sugar
- 4 cloves Garlic, minced
- 1 tsp Ginger, grated
- 1 tsp Black peppercorns, crushed
- 1 piece Fresh rosemary sprig(optional)
- 1/2 large Onion, thinly sliced
- 1 tsp Sesame oil
Instructions
- 1
Pat the pork belly slices dry with a paper towel to ensure better marinade absorption.
- 2
In a large glass bowl or gallon-sized freezer bag, whisk together the red wine, soy sauce, honey, minced garlic, ginger, and sesame oil.
- 3
Add the pork belly slices, sliced onions, and rosemary to the marinade, ensuring every piece of meat is fully submerged.
- 4
Seal the container and refrigerate for at least 4 hours, though overnight is recommended for the best flavor and color.
- 5
Remove the pork from the refrigerator 20 minutes before cooking to bring it to room temperature.
- 6
Heat a grill pan or cast-iron skillet over medium-high heat; do not add extra oil as the pork fat will render out.
- 7
Grill the pork slices for 3-4 minutes per side until the edges are slightly charred and the wine glaze has caramelized.
- 8
Let the meat rest for 2 minutes before cutting into bite-sized pieces and serving with lettuce wraps.
Nutrition per Serving
640
Calories
22g
Protein
9g
Carbs
52g
Fat
0g
Fiber
7g
Sugar
480mg
Sodium
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