Grilled Pork Belly
Limited nutritional benefit
Korean grilled pork belly slices eaten with a sesame oil and salt dip.
Samgyeopsal is thick-sliced pork belly grilled at the table in Korea until crisp, cut with scissors and eaten with a sesame oil and salt dip, often wrapped in lettuce with garlic and ssamjang. A 150 g portion of the grilled meat with its dip has about 640 kcal, 28 g of protein and 57 g of fat, 19 g of it saturated, and about 850 mg of sodium. Lettuce wraps and ssamjang are extra.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 19g | 33.9% |
| Fat | 38g | 54.3% |
| Carbs | 0.2g | 0.1% |
| Simple Sugars | 0.07g | Estimate |
| Complex Carbs | 0.13g | Estimate |
| Water | 40g | 1.6% |
| Calories | 425 | 18.9% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 12.52 | g | 62.6% |
| Monounsaturated | 15.92 | g | 63.7% |
| Polyunsaturated | 6.07 | g | 46.7% |
| Omega-3 | 1.821 | g | Estimate |
| Omega-6 | 4.249 | g | Estimate |
| Trans | 0.16 | g | 8.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 0.08 | mg |
| Vitamin E | 0.52 | mg |
| Selenium | 24.3 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 1.27 | mcg | 0.1% |
| vitamin B1 | 0.363 | mg | 30.3% |
| vitamin B2 | 0.296 | mg | 22.8% |
| vitamin B3 | 5.55 | mg | 34.7% |
| vitamin B6 | 0.449 | mg | 26.4% |
| vitamin B9 | 0.369 | mcg | 0.1% |
| vitamin B12 | 0.636 | mcg | 26.5% |
| vitamin C | 0.084 | mg | 0.1% |
| vitamin D | 2.52 (101 IU) | mcg | 16.8% |
| vitamin E | 0.523 | mg | 3.5% |
| vitamin K | 0.888 | mcg | 0.7% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 18 | mg | 1.8% |
| iron | 1.13 | mg | 6.3% |
| magnesium | 17.3 | mg | 4.3% |
| phosphorus | 183 | mg | 26.1% |
| potassium | 317 | mg | 12.2% |
| sodium | 566 | mg | 24.6% |
| zinc | 2.82 | mg | 25.6% |
| copper | 0.103 | mg | 11.4% |
| manganese | 0.051 | mg | 2.2% |
| selenium | 24.3 | mcg | 44.2% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 813 | mg | 116.1% | 249% |
| Isoleucine | 927 | mg | 66.2% | 151% |
| Leucine | 1607 | mg | 58.9% | 129% |
| Lysine | 1747 | mg | 83.2% | 178% |
| Methionine | 737 | mg | 70.2% | 157% |
| Phenylalanine | 1511 | mg | 86.3% | 180% |
| Threonine | 847 | mg | 80.7% | 166% |
| Tryptophan | 199 | mg | 71.1% | 148% |
| Valine | 986 | mg | 54.2% | 121% |
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Recipe
See full recipeIngredients
- Pork belly, skinless, sliced 1 cm thick 800 g
- Coarse sea salt, for sprinkling 1/2 tsp (3 g)
- Black pepper 1/2 tsp
- Toasted sesame oil, for the dip 2 tbsp
- Salt and black pepper, for the dip 1 tsp salt, 1/2 tsp pepper
- Garlic cloves, sliced 8 (32 g), to serve
- Lettuce and perilla leaves to serve
- Ssamjang (soybean and chili dipping paste) to serve
Instructions
- 1
Pat the pork belly slices dry and bring them to room temperature for 10 minutes.
- 2
Stir the sesame oil, salt and pepper for the dip together and divide among small dishes.
- 3
Heat a grill pan or tabletop grill over medium-high heat until very hot, then lay the slices on it in a single layer, without oil.
- 4
Grill for 4-5 minutes per side, pouring off the rendered fat, until both sides are golden brown and crisp at the edges; grill the garlic slices in the fat alongside.
- 5
Sprinkle the pork with the coarse salt and black pepper and cut it into bite-size pieces with scissors.
- 6
Serve at once with the sesame oil dip, grilled garlic, lettuce and perilla leaves and ssamjang for wrapping.