Thinly Sliced Pork Belly with Chives Salad

Thinly Sliced Pork Belly with Chives Salad

A refreshing twist on a classic salad using thinly sliced pork belly.

[2 Servings, Ready in 30 Minutes, Easy to Make]

Thinly Sliced Pork Belly with Chives Salad is a delightful dish that offers a perfect balance of freshness and savoriness. While Chadolbagi (thinly sliced beef brisket) is commonly used in Korean salads, this recipe substitutes it with delectably grilled thinly sliced pork belly. The combination of the meat's richness with the crisp, refreshing chives creates a harmonious blend of flavors that's both satisfying and light.



  • Soy sauce, 3 tablespoons
  • Vinegar, 2 tablespoons
  • Sesame oil, 1 tablespoon
  • Minced garlic, 1 tablespoon
  • Sugar, 1 tablespoon
  • Red pepper powder, 1 teaspoon



  1. Season the thinly sliced pork belly with salt and pepper.
  2. Cut the chives into 1.5-2 inch lengths.
  3. Slice half an onion thinly and soak it in cold water to remove some of the sharpness.
  4. Mix together dressing ingredients
  5. Grill the seasoned pork belly until it is golden brown.
  6. Use kitchen towels to remove excess oil from the pork belly while grilling.
  7. Toss the cut chives and onions with the dressing.
  8. Add the grilled pork belly, toss once more, and serve.


  • The combination of the grilled pork belly with the tangy and spicy dressing gives a refreshing kick to the salad.
  • Adjust the amount of sugar and soy sauce in the dressing according to your taste preferences.
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