Atoboy | Pork Jowl

I love restaurants where there is a tasting menu because you get to sample more dishes rather than have one big dish.  One of my favorite place to try innovative dishes is at Atoboy in Manhattan, New York. This is a Korean fusion restaurant, which serves unique dishes. One of their most famous and sought-after dishes is the Pork Jowl (aka pork belly).  I have had pork jowl at various Korean restaurants including Korean BBQ, but I turly believe that Atoboy takes this to the next level in the innovation department. Make sure you serve it with the amazing ssamjang sauce. Here is how to recreate this dish without spending a fortune.


Pork Jowl
  • 1.1-pound boneless pork jowl (pork belly), skin on, cut into thin slices
  • 1 grated onion,
  • 2 minced garlic
  • 2 tbsp low sodium soy sauce
  • 1 tbsp gochujang (aka Korean red pepper paste)
  • 2 tsp sesame oil
  • 1 tbsp brown sugar
  • 1 tbsp mirin
Ssamjang sauce
  • 1 tbsp ssamjang (aka Korean soy bean and chilli paste)
  • 1 tbsp sesame oil
  • 1 chopped onion
  • 1 tbsp rice vinegar


  • Mix together the onion, garlic, soy, gochujang, sesame oil, sugar and mirin in a bowl.
  • Add pork jowl and turn to coat completely.
  • Cover the pork jowl mixture and refrigerate it overnight.
  • For the ssamjang sauce, combine all ingredients in a bowl and set aside.
  • Remove pork from marinade, allowing the excess juice from the mixture to drain off.
  • Heat afrying pan over medium-high heat.
  • Separate the pork jowl into four batches.
  • For each batch, cook the pork jowl for 2 minutes on each side or until crisp and golden.
  • Serve with the ssamjang dipping sauce.