Ingredients
- 250g pork belly block (approx. 0.55 lb, skin-on or skinless)
- 4 tbsp regular lager beer (avoid dark beer, stout, or strong IPAs)
- 1/2 tbsp salt
- 1/2 tbsp black pepper
- 1 medium yellow onion
Instructions
- Score Meat: Score a shallow diamond pattern on the fat layer, then poke deep holes on the meat side with a knife tip.
- Season & Marinate: Place pork in a microwave-safe dish, pour 4 tbsp beer, and rub with 1/2 tbsp salt and 1/2 tbsp black pepper. Cover and chill for 10 minutes.
- Layer with Onion: Lift the pork, spread sliced onions across the bottom of the dish to make a bed, and place the pork belly directly on top.
- Microwave: Cover tightly with plastic wrap and poke 3 to 4 vent holes. Microwave on high (700W–1000W) for 10 minutes.
- Rest: Let the dish sit covered for 2 to 3 minutes to settle the steam and lock in juices.
- Slice & Serve: Slice the pork belly into thin bite-sized pieces. Serve over the steamed onions from the dish.
Notes
Onion bed trick: Lifts the meat off the bottom so it steams evenly without stewing in rendered grease.
Resting period: Resting covered for 2–3 minutes keeps juices from leaking out when sliced.
Doneness check: If the thickest part is still pink, cover and microwave in 1-minute increments.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: korean