Here's an abridged version (read: lazier version) of my mom's pork belly recipe. It's lazier because the stuffing is the most time-consuming and skill-heavy part of the dish. With low amounts of either, I opted for pickled radish wraps with store-bought, yet pre/self-verified solid, kimchee.
The pork belly is really no frills - just smother with the fermented soy bean paste and let it cook in a covered pan for an hour. This will make your kitchen, house, shoebox new york apartment smell like delicious delicious pork for at least the next 24 hours.
Ingredients:
- 1 lb of fresh pork belly
- 5 tbsp of water
- 3 tbsp of Korean soy bean paste (Doenjang- 된장)
- 8 dried red peppers
- 1 oz of ginger, sliced 1/4 inch thick
- pickled radish slices for wrappers (optional)
Steps:
- Slice the pork belly in to 3 - 4 inch long chunks.
- Heat a medium pan over high heat and sear the pork belly on all sides to a golden brown color. Each side should take about 2 minutes.
- Add 5 tablespoons of water.
- Spread 3 tablespoons of soybean pasted over each piece of pork. Add ginger slices and and hot peppers to the pan.
- Cover and cook over low heat for about an hour.
The full spread - we also opted for some white rice and other condiments we picked up from our local HMart (Korean supermarket). What you see there are salted shrimp - (Saeujeot - 새우젓), marinated anchovies, and marinated spicy shrimps.
And a close-up.
No comments:
Post a Comment