Deprecated: mysql_connect(): The mysql extension is deprecated and will be removed in the future: use mysqli or PDO instead in /home/cookingkorean/public_html/includes/connection.php on line 2

Deprecated: mysql_connect(): The mysql extension is deprecated and will be removed in the future: use mysqli or PDO instead in /home/cookingkorean/public_html/includes/connection.php on line 2
Braised Pork Belly With Ginseng And Red Dates, Pork, Korean Recipe, Korean Food Recipe
Visit our other international cooking sites  
Home | Contact us | RSS
Home >> Pork Recipes

BRAISED PORK BELLY WITH GINSENG AND RED DATES

INGREDIENTS :

680g pork belly, 60g walnuts, 6 dried red dates, 2 blocks of fried tofu, 1 Korean fresh red ginseng, 12 gingko, 4 cloves of garlic, 30g ginger, 2 stems of spring onion, 6 cups of hot water, 1T salt, 3T oil.


SEASONINGS:
(1) 1T citron honey, 1t chonju (i.e. rice wine), some ground white pepper.
(2) 1/2 cup of soy sauce, 2 cups of broth, 2T maltose.

PREPARATION :

1. Soak walnuts in 3 cups of hot water for 24 hours; Change the water and soak in another 3 cups of hot water for another 2 hours.
2. Crack gingko with nutcracker; Soak in water with 1T salt for till soft.
3. Rinse pork belly; Remove any hair with a pair of tweezers; Trim off any excess fat; Blanch in boiling water for 30 seconds; Lift the pork belly up immediately and rinse in cold running water till cool; Pat-dry with kitchen paper; Cut into pieces; Marinate in seasoning (1) till ready to use.
4. Drain the walnuts from the step 1; Crack the soaked walnuts to remove the shell with the nutcracker.
5. Drain the gingko from the step 2; Heat a non-stick skillet with 1T oil over a medium heat; Add the gingko; Stir-fry over a medium heat till fragrant (around 20 minutes); Turn off the heat; Transfer to a brown paper bag; Rub the bag with the nuts between the palms to peel; Core; Blanch in boiling water for 30 seconds; Lift the gingko up immediately and rinse in cold running water till cool; Drain.
6. Rinse ginseng and drain.
7. Rinse red dates and drain; Pit.
8. Peel and rinse garlic; Mince 1 clove of garlic.
9. Peel and rinse ginger; Mince one third; Cut the remaining into slices.
10. Cut off the roots of spring onion; Rinse and drain; Cut into sections.
11. Rinse fried tofu and drain; Blanch in boiling water for 30 seconds; Lift the fried tofu up immediately and drain.
12. Fill a pot with water; Bring to the boil over a high heat; Add the garlic cloves and the ginger slices; Bring to the boil over a high heat again; Add the pork belly from the step 3; Cook over a high heat for 30 minutes; Turn off the heat; Lift the pork belly up; Drain.
13. Add 2T oil to a non-stick skillet; Heat over a high heat; Turn to a low heat; Add the spring onion, the minced garlic and the minced ginger; Stir-fry over a low heat till fragrant; Add seasoning (2); Bring to the boil over a medium heat; Turn off the heat; Strain the sauce through a sieve to a casserole.
14. Add the pork belly from the step 12, the ginseng, the red dates, the gingko and the walnuts to the casserole with the sauce from the step 13; Cook over a medium-low heat for 45 minutes; Add the fried tofu; Cook over a medium-low heat till the sauce has thickened; Turn off the heat; Serve hot.