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

Korean Pork Belly with Sumi Salad

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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.

Ingredients

Scale
  • For the Pork Belly:
  • lbs sliced pork belly
  • ¼ cup soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons brown sugar
  • 2 garlic cloves, minced
  • 1 tablespoon rice vinegar
  • For the Sumi Salad:
  • 1 (16 oz) bag shredded cabbage or coleslaw mix
  • 1 package instant ramen noodles, crushed (seasoning packet discarded)
  • ½ cup sliced almonds
  • 2 green onions, chopped
  • For the Dressing:
  • ¼ cup vegetable oil
  • 3 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoons sugar

Instructions

 

  1. Make the Marinade: In a bowl, whisk together soy sauce, sesame oil, brown sugar, garlic, and rice vinegar.
  2. Marinate the Pork: Toss pork belly slices in the marinade and refrigerate for at least 30 minutes.
  3. 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.
  4. 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.
  5. Prepare the Salad: In a large bowl, combine shredded cabbage, green onions, and the toasted noodle mixture.
  6. Make the Dressing: Whisk together vegetable oil, vinegar, soy sauce, and sugar. Pour over the salad and toss to combine.
  7. Serve: Plate the Sumi salad and top with crispy pork belly slices. Serve immediately for best texture.

Notes

  • Marinating overnight boosts flavor.
  • Add gochujang to the marinade for a spicy kick.
  • Use coleslaw mix to save chopping time.
  • Thick-cut bacon can be used in place of pork belly.

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