Anyang Cauldron Lid Pork Belly Review with Minari

On a rainy, gray day, I headed to Anyang First Street for a restaurant known for cauldron-lid pork belly. They especially like pork belly cooked on a cauldron lid rather than a regular grill.

The restaurant is on the main street of Anyang First Street, so it should be easy to find. Hours are 12:00-24:00 with last order at 23:30. Even in the early evening, there were many customers.

The side dishes included chive salad, kimchi, bean sprouts and makjang. The kimchi, bean sprouts and makjang were already set on the cauldron lid to be grilled with the meat, and extra side dishes could be requested.

Order for the visit: minari whole pork belly and whole pork neck as a half-and-half platter, plus bibim naengmyeon.

I chose the minari set because they like pork belly with minari. Cooking instructions were available, and staff came by often to check the grill, making it comfortable even for people who are not confident grilling meat.

The thick blocks of whole pork belly and pork neck were first seared on the fatty side, then cooked until all sides were golden. When the outside was ready, the owner checked the meat and cut it.

The cut pieces were arranged neatly on the grill. The cauldron lid gave the meat a golden, almost fried texture.

When the pork was nearly cooked, fresh minari was added. I noticed its fragrant aroma right away.

The minari was pressed onto the meat so the aroma could soak in. I said the sight alone made them hungry again.

Once the meat had taken on some minari aroma, the restaurant performed a flame show. The staff explained that the minari aroma and fire aroma together would make the meat taste better.

After a short wait, the flames died down and the minari softened. From there, it was ready to eat.

My favorite combination was pork belly, bean sprouts, minari and perilla leaf. With minari on the table, they kept reaching for wraps.

The meal ended with bibim naengmyeon, a must-have with grilled pork. A slice of meat over the spicy noodles cut through the richness and made a strong finish. I recommend it as an Anyang First Street restaurant for quality meat, value and a fun flame show.

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