Korean BBQ Pork Belly with Quick Pickles

Method

Prepare the pork

1. Score and salt the skin

   Choose a flat piece of pork belly so it cooks evenly. If the skin is not already scored, score it with a sharp knife, cutting through the skin but not into the meat. Rub the sea salt flakes into the skin and leave the pork uncovered in the fridge overnight so the skin dries out.
   Why this mattersDry skin is what turns into crackling. The salt and the cold air of the fridge draw moisture out of the skin, so in the final hot blast it puffs and crisps rather than steaming.

2. Pat the pork dry

   Take the pork out of the fridge and pat it all over with kitchen paper, paying particular attention to the skin.

Marinate

1. Make the marinade

   Mix the gochujang paste, soy sauce, toasted sesame oil, five spice powder and chilli flakes together into a thick paste.

2. Marinate the pork

   Spread the marinade over the meat and sides of the pork, keeping it off the dried skin as much as you can. Press the star anise pieces into the top to decorate. Cover the meat, not the skin, and leave to marinate in the fridge for at least 2 hours or up to 24 hours.
   120 min timer
   Why this mattersThe meat underneath takes on all the flavour of the marinade, while the skin stays dry for crackling. Gochujang contains sugar, so any paste left on the skin would scorch in the final blast of heat.

Light Charlie

1. Light Charlie

   Set a rack in the middle of the oven. Build good-quality lumpwood charcoal in the Charlie Oven and light it with a natural firelighter. Open the top and bottom vents, close the door and bring Charlie up to 120°C (250°F), closing the vents down a little as you approach it so the temperature settles and holds.

2. Add the applewood

   Once the temperature has stabilised, add the applewood chips, either in a smoking box or sprinkled directly over the charcoal. Add them dry. There is no need to soak them.

Smoke

1. Smoke the pork

   Place the pork, skin side up, on a Charlie Flat Bed Plancha and put it in the middle of the oven. Once the plancha is securely in place, add 100ml hot water to it, topping up with 50ml only if the cooking surface dries out. Close the door and cook for 3 hours at 120°C (250°F). Try not to open the door during the cook. If you want to keep an eye on it, use a meat probe.
   180 min timer
   Why this mattersThe hot water keeps the air around the pork moist so the meat does not dry out over the long cook. The middle of the oven gives steady, even heat. Lower racks are hotter and more direct, upper racks are gentler.

Crisp and serve

1. Crisp the skin

   After 3 hours, open the top and bottom vents fully and bring the temperature up to 200°C (390°F). Add more charcoal if needed to get there. Close the door and cook for 30 minutes, until the skin is crisp and crackling.
   30 min timer

2. Make the pickled salad

   While the pork cooks, use a vegetable peeler to cut the cucumber and carrot into ribbons. Whisk together the mirin, rice vinegar, soy sauce, nut oil and toasted sesame oil, then toss the ribbons in the dressing.

3. Rest and serve

   Lift the pork out of Charlie and rest it for 20 to 30 minutes. Slice it into thick pieces and serve with the pickled salad alongside.
   20 min timer

Tips