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Rich pork with gentle heat
Why add spicy pork belly?
Pork belly brings crisp edges and richness, while the mild Korean-style marinade adds a different flavour direction beside soy-marinated beef.
Mildly spicy
The current product description balances savoury, sweet and mild heat rather than presenting it as an extreme chilli challenge.
Three cooking options
Use a barbecue, flat grill or sturdy frying pan, working in batches and cooking the pork thoroughly.
Fresh contrast matters
Lettuce and crisp pickles cut through the richness; ssamjang or extra sauce can be chosen separately from the live menu.
Before you cook
Manage heat and rendered fat
- Keep the sealed pack below 5°C and separate it from ready-to-eat sides.
- On a barbecue, watch for flare-ups as pork fat renders and move pieces to a cooler area when needed.
- In a pan, work in batches and carefully remove excess rendered fat if it begins to pool.
- Cook pork thoroughly and use clean plates and utensils for the cooked meat.
Make every bite different
Pair mild heat with fresh wraps and pickles
Add lettuce, sliced radish pickle or cucumber kimchi for crunch. Pair with beef bulgogi when your table wants both a gentle soy profile and mild chilli.
Quick answers
Spicy pork belly questions
How spicy is it?
The current product is described as mildly spicy, with savoury and sweet flavours as well. Individual heat tolerance varies.
Is it already marinated?
Yes. This product is sold marinated and ready to cook. Keep it chilled until cooking.
Can I use a frying pan?
Yes. Use a sturdy pan, work in batches, manage rendered fat carefully and cook the pork thoroughly.
Where do I collect it?
Pickup is from Mrs Kim's Grill, 136 Koornang Rd, Carnegie VIC 3163, at the available time selected in the cart.