Pork Belly from Gyu-Kaku features tender, marinated slices of rich, fatty pork belly grilled to a caramelized perfection, offering a savory and smoky flavor with a crispy, golden-brown exterior and juicy interior.
Equipments
- Grill (Charcoal or Gas)
- Tongs
- Sharp Knife
- Cutting Board
- Mixing Bowl
- Marinade Brush (optional)
- Plate or Platter (for serving)
- Kitchen Scissors (optional)
- Meat Thermometer (optional)
- Basting Spoon (optional)
Ingredients
- 1 lb (450g) pork belly
- 2 tablespoons soy sauce
- 2 tablespoons sake
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 2 cloves garlic
- 1 teaspoon ginger
- 1 stalk green onion
- 1 tablespoon white sesame seeds
- 1/4 teaspoon black pepper
Ensure your pork belly is sliced uniformly to promote even grilling and optimal caramelization. Using quality soy sauce and fresh garlic will enhance the marinade's depth of flavor, while a meat thermometer helps achieve the perfect juicy interior without overcooking. Sesame oil and white sesame seeds provide a nutty aroma that complements the smoky notes from the grill. Adjust the seasoning balance with mirin and sugar to suit your taste, ensuring the pork belly is rich but not overly sweet. Your Pork Belly from Gyu-Kaku copycat menu will shine when these ingredients and techniques come together flawlessly.
Instructions
- Slice pork belly into thin, bite-sized pieces.
- Mince garlic and ginger.
- Chop green onion finely.
- In mixing bowl, combine soy sauce, sake, mirin, sugar, sesame oil, minced garlic, minced ginger, green onion, sesame seeds, and black pepper.
- Add pork belly slices to marinade; mix to coat evenly.
- Cover and refrigerate for at least 30 minutes.
- Preheat grill to medium-high heat.
- Remove pork belly from marinade; shake off excess liquid.
- Place pork belly slices on grill.
- Grill for 2–3 minutes per side, until caramelized and crispy.
- Optional: Baste with leftover marinade while grilling.
- Check doneness (internal temp at least 145°F/63°C).
- Remove from grill; rest for a couple of minutes.
- Serve on platter, garnish with extra green onion and sesame seeds.
Substitution
Pork Belly from Gyu-Kaku copycat menu can be successfully recreated using boneless pork shoulder if pork belly is unavailable, as it offers a similar texture and flavor profile when marinated and grilled properly. You can substitute sake with dry white wine or rice vinegar mixed with a pinch of sugar to maintain the marinade's authenticity. Use a grill pan if you don't have access to a charcoal or gas grill to achieve the caramelized exterior, though it may not replicate the smoky flavor exactly. Adjust cooking times based on the thickness of the meat slices to ensure a juicy interior without overcooking. A meat thermometer can help you monitor doneness, aiming for an internal temperature of about 145degF (63degC) for safe and tender pork.
Tips
Ensure your pork belly slices are uniformly thin to promote even cooking and optimal caramelization. Use a meat thermometer to verify the internal temperature reaches at least 145degF (63degC) for safety and perfect juiciness. Avoid overcrowding the grill to maintain high heat and achieve a crispy, golden-brown exterior. Remember to shake off excess marinade before grilling to prevent flare-ups and uneven charring.
Nutritions
Pork belly from Gyu-Kaku provides a high-calorie meal rich in fats, especially monounsaturated and saturated fats, which contribute to its tender texture and savory taste. A 1 lb portion contains essential amino acids from the pork protein, supporting muscle repair and growth. The marinade adds antioxidants and beneficial compounds from garlic, ginger, and green onions, enhancing nutrient intake without significantly increasing calories. Your meal includes sodium from soy sauce, so monitoring intake is advisable for balanced nutrition.
Storage
Store leftover grilled pork belly in an airtight container and refrigerate promptly to maintain its savory flavor and juicy texture. Ensure the meat cools to room temperature before sealing to prevent condensation, which can affect crispiness. You can reheat the pork belly briefly on a grill or skillet to restore its caramelized exterior and smoky aroma.
Variation or Alternatives
You can substitute pork belly with thick-cut pork shoulder for a leaner option that still offers satisfying flavor and texture. Experiment with replacing sake and mirin with a splash of rice vinegar and honey to add tangy sweetness while maintaining balance. Try marinating the pork belly overnight for deeper flavor penetration and tenderization. Instead of grilling, pan-sear the slices on high heat for a crispy exterior with less smoke, using a cast iron skillet and a touch of sesame oil.
Allergies
Your allergic reaction risk may stem from soy sauce and sesame oil, common allergens found in the marinade of Gyu-Kaku's Pork Belly. Soy sauce contains soy and wheat, which are frequent triggers for allergies, while sesame seeds and sesame oil can cause severe reactions in sensitive individuals. Always check ingredient labels and consult with a healthcare provider if you have known allergies before consuming this dish.
Why this recipe?
Pork Belly from Gyu-Kaku is prized for its tender, juicy texture and rich umami flavor, enhanced by the restaurant's signature marinades and grilling techniques. The perfect balance of fat and meat delivers a succulent bite that melts in your mouth, making it a standout dish among yakiniku lovers. Creating a copycat recipe allows you to replicate the authentic Korean BBQ experience at home, saving you trips while customizing flavors to your preference. Your homemade version provides a satisfying, flavorful meal with the same indulgent qualities that keep diners coming back to Gyu-Kaku.