Step 1

In a mixing bowl, add water and salt. Stir until salt is fully dissolved.

Step 2

Add rice syrup to the brine and mix again. Add pork belly to the brine and leave it for at least 1 hr up to 1 day. Refrigerate if you want to leave it in brine longer than a couple of hours.

Step 3

When ready to cook, take the pork belly out of the brine and let it drain for 10 min. or so by leaving the pork belly on top of a cooling rack or in a colander. We don't want the pork belly to be dripping of the brine because it will caramelize too much and start to burn in the oven.

Step 4

Roast in 400℉ oven for 25 - 35 min. The time will vary depending on the size and temperature of your pork belly piece. If your pork belly is straight out of the fridge then you should cook longer. The most accurate way is to use a meat thermometer and cook until the internal temperature reaches at least 145℉ up to 165℉. 145 is the minimum temp that USDA recommends so I would cook it more towards 160 or so - since Korean pork belly is supposed to be fully cooked.

Step 5

Serve with ssam and ssamjang and rice or serve as Bossam with all the fixings.