How to Grill Pork Belly, New Zealand Style

A perfect way to enjoy the comforting taste of Korean pork belly (samgyeopsal) combined with the laid-back New Zealand BBQ lifestyle. Bring both worlds together for a truly special weekend dinner!

Ingredients

• Pork belly (preferably New Zealand pork, cut thick)
• Kimchi or stir-fried kimchi
• Whole garlic cloves
• Gochujang / ssamjang
• Fine salt
• Black pepper
• Lettuce or iceberg lettuce
• A small amount of olive oil
• Onion, capsicum, and asparagus (optional)

🔥 How to Grill

1. Preparing the meat
Pat the pork belly dry with a paper towel and season lightly with salt and pepper. In New Zealand, brushing with a touch of olive oil and herbs adds extra flavor and reduces any strong pork smell.

2. Preheat the grill
Use either a frying pan or a BBQ grill. High heat at the start is key.

3. Grilling the pork

• Grill the pork belly until the surface is golden and crispy, flipping to cook evenly.
• Move fattier cuts to the edge of the grill so the fat renders slowly, making them more tender and less greasy.
• Add garlic cloves, onion, capsicum, and asparagus to the grill for a richer, more colorful meal.

4. Resting
You can eat the pork belly right away, or let it rest on a cutting board for about 5 minutes so the juices settle for maximum flavor.

Side Dishes

• Salad: Instead of traditional Korean leafy wraps, try iceberg lettuce. Pair with kimchi or stir-fried kimchi for authentic flavor.
• Sauce: Gochujang works well, but ssamjang (seasoned soybean paste) is highly recommended.
• Drinks: Perfectly paired with New Zealand wine or a refreshing craft beer!

Tips

• To enjoy the authentic Korean style, prepare kimchi and ssamjang alongside your pork belly.
• For a local Kiwi twist, place grilled pork belly and vegetables inside a baguette and enjoy it as a hearty sandwich.

Shop the Products Used in Today’s Recipe

Click below to shop directly:

• Pork Belly
• Kimchi
• Stir-Fried Kimchi
• Ssamjang
• Gochujang
• Whole Garlic