The AtlasSamgyeopsal (Pork Belly)
fatty · crispy exterior · juicy interior · neutral savory
About this cut
Samgyeopsal, meaning "three-layered meat," is the quintessential Korean cut, celebrated for its distinct alternating strata of lean muscle and luscious intramuscular fat. Sourced from the belly, it offers a decadent mouthfeel that balances a crispy, Maillard-driven exterior with a tender, melt-in-the-mouth interior. This cut is a testament to the beauty of fat-to-meat ratios, providing a rich, savory canvas that excels when subjected to high-heat searing.
Taste-DNA
Located in the ventral region of the pig, this cut primarily comprises the pectoralis and oblique muscles interwoven with substantial subcutaneous and intermuscular fat layers. The lack of dense connective tissue and high lipid content make it exceptionally juicy but necessitate careful heat management to render the fat properly.
Preparation
Cooking Guide
Slice the belly into 5-8mm strips and grill over high heat to achieve a deep golden-brown crust while keeping the center succulent. Use a tilted grill or perforated pan to allow excess fat to render out, preventing flare-ups and ensuring a clean, non-greasy finish. Aim for a state where the fat is translucent and the edges are slightly charred; resting is brief, as the cut is best enjoyed immediately from the heat.
Core Temperatures
Portions per Person
Wrap a hot slice in a fresh perilla leaf with fermented kimchi and raw garlic for a complex textural contrast; pair with a crisp, ice-cold Soju or a high-acidity Gewürztraminer to cut through the richness.