Korean BBQ Pork Belly Bowl

Step 1

Place the pork belly skin-side down on a cutting board. Using a sharp knife, slice the pork crosswise (perpendicular to the length) into 1/4-inch-thick slices, like slicing bread.

Step 2

Pour 4 tablespoons soy sauce, 2 tablespoons sesame oil, 1.5 tablespoons honey, and 1 tablespoon rice vinegar into a small bowl. Stir with a spoon until the honey dissolves and the mixture looks uniform, about 30 seconds.

Step 3

Add the 3 minced garlic cloves to the marinade bowl and stir until evenly distributed, about 15 seconds.

Step 4

Place all the pork belly slices in a shallow dish or gallon-size resealable bag. Pour the marinade over the pork and toss with your hands or a spoon until every slice is coated.

Step 5

Set the marinating pork on the counter to sit for 10 minutes, allowing the flavors to soak in.

Step 6

Place a 12-inch cast iron skillet on the stovetop and turn the heat to medium-high. Wait until the pan is very hot — a drop of water should sizzle and evaporate immediately, about 2 minutes.

Step 7

Working in two batches to avoid crowding, carefully lay the pork belly slices flat in the hot skillet in a single layer. Do not stir or flip for 3 minutes, allowing the bottom to caramelize.

Step 8

Using tongs or a thin metal spatula, flip each slice. Cook undisturbed for another 3 minutes until the second side turns golden brown with darkened edges.

Step 9

Slide all the cooked pork from the first batch onto a clean plate. Repeat steps 7 and 8 with the remaining pork slices.

Step 10

Divide the 1.5 cups of cooked rice between two serving bowls, pressing gently with the back of a spoon to create a compact base.

Step 11

Arrange the cooked pork belly slices in a neat mound on top of the rice in each bowl, standing them upright or slightly overlapping for a polished look.

Step 12

Scatter the sliced scallions evenly over the top of each bowl as a garnish.