Okay, so if you’ve never tried Korean-style pork belly at home, you’re in for something seriously delicious. It’s rich, a little smoky, full of umami goodness, and when you pair it with a cool, crunchy Sumi salad? Game over. This is the kind of meal that makes people think you spent hours in the kitchen, but honestly—it’s pretty fuss-free.

Why You’ll Love This Recipe

This dish is all about balance. You’ve got that crisp-tender pork belly that melts in your mouth, and then there’s the Sumi salad—cool, tangy, just a little sweet, and so refreshing. It’s the combo you didn’t know you needed. Plus, it works for weeknights or low-key weekend dinners when you want something comforting but a little fancy. And yes, it makes killer leftovers.

Ingredients

To make this, you’ll need sliced pork belly, soy sauce, brown sugar, garlic, sesame oil, and a few pantry staples for the marinade. For the Sumi salad, it’s mostly cabbage, ramen noodles (yep!), green onions, almonds, and a punchy dressing made from vinegar, sugar, and oil.
Full list of ingredients is down in the recipe card below!

Make the Marinade

Whisk together soy sauce, sesame oil, brown sugar, minced garlic, and a splash of rice vinegar in a bowl. It should smell savory and just a bit sweet.

Let the Pork Belly Soak Up That Flavor

Toss the sliced pork belly into the marinade and let it hang out in the fridge for at least 30 minutes. Longer is even better if you’ve got the time—it just gets more flavorful.

Crisp the Pork Belly to Golden Perfection

In a hot skillet or grill pan, cook the pork belly until it’s beautifully golden and crispy on the edges. You want that balance of crunch and melt-in-your-mouth goodness.

Toss Together the Sumi Salad

While the pork cooks, break up those dry ramen noodles (yes, uncooked!) and toast them up with some sliced almonds in a dry skillet until golden. Then mix with shredded cabbage and green onions.

Whisk the Salad Dressing

It’s simple: oil, vinegar, sugar, and a dash of soy sauce. Pour it over the cabbage mix and toss everything together. Let it sit for a few minutes so it can soak up all that flavor.

Serve and Savor

Pile the crispy pork belly over a bed of Sumi salad and dig in. The combo is unreal.

Expert Tips and Tricks

Don’t skip the toasting step for the ramen noodles and almonds—it adds such a deep nuttiness to the salad
If your pork belly has a lot of fat, let it render out slowly so it gets crisp without burning
Marinate the pork belly overnight for even deeper flavor (if you can wait that long)

Recipe Variations and Possible Substitutions

Swap pork belly for boneless pork shoulder slices or even thick-cut bacon if you’re in a pinch
Add a spoonful of gochujang to the marinade if you want it spicier
You can make the Sumi salad with a bag of coleslaw mix to save chopping time

Serving and Pairing Suggestions

Serve this with steamed rice or tucked into lettuce wraps for a fun, hands-on dinner. I like adding a drizzle of spicy mayo or a squeeze of lime over the top. Pair it with a light beer or sparkling water with lemon—it’s rich, so you’ll want something refreshing on the side.

Storage and Reheating Tips

Store leftovers in separate containers so the pork doesn’t make the salad soggy
The pork belly reheats well in a skillet or air fryer to crisp it back up
Sumi salad is best fresh but can hold up for a day or two in the fridge
Don’t microwave the salad—it’s meant to be crunchy and cold

FAQs

Can I use thick-cut bacon instead of pork belly?
Yes, thick-cut bacon works in a pinch—just keep in mind it’s saltier and thinner, so adjust your cook time.

Is the Sumi salad supposed to use raw ramen?
It sure is! The noodles get toasted and tossed in dressing, so they stay crunchy and add great texture.

Can I make this ahead of time?
You can marinate the pork belly and prep the salad ingredients in advance, but I recommend assembling just before serving for best texture.

What’s a good substitute for sesame oil?
If you’re out, try toasted sunflower oil or leave it out entirely—it adds flavor, but the dish still works without it.

Conclusion

This Korean Pork Belly with Sumi Salad is one of those meals that feels like a little celebration—even if it’s just dinner on a Wednesday night. It’s savory, satisfying, and a little addictive (you’ve been warned). Whether you’re trying something new or just want a fun twist on dinner, this one’s a keeper.

This Korean Pork Belly with Sumi Salad Is My Favorite Kind of Lazy-Day Indulgence

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This Korean Pork Belly with Sumi Salad is the ultimate lazy-day indulgence. Crispy, caramelized pork belly paired with a cool, crunchy cabbage salad makes for a meal that feels both comforting and exciting. Perfect for weeknights or casual entertaining, it delivers bold flavor with minimal fuss.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Pan-Fried / Grilled
Cuisine: Korean-Inspired

Instructions

Make the Marinade: In a bowl, whisk together soy sauce, sesame oil, brown sugar, garlic, and rice vinegar.
Marinate the Pork: Toss pork belly slices in the marinade and refrigerate for at least 30 minutes.
Cook the Pork: Heat a skillet or grill pan over medium-high heat. Sear pork belly slices until golden and crisp on both sides, about 3–4 minutes per side.
Toast the Noodles and Almonds: In a dry skillet, toast crushed ramen noodles and almonds until golden and fragrant, about 3–4 minutes. Let cool.
Prepare the Salad: In a large bowl, combine shredded cabbage, green onions, and the toasted noodle mixture.
Make the Dressing: Whisk together vegetable oil, vinegar, soy sauce, and sugar. Pour over the salad and toss to combine.
Serve: Plate the Sumi salad and top with crispy pork belly slices. Serve immediately for best texture.