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Steam Wine-scented Pork Belly, Pork, Korean Recipe, Korean Food Recipe
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STEAM WINE-SCENTED PORK BELLY

INGREDIENTS :

680g pork belly, 3 onions, 90g lettuce, 4 sesame plant leaves, 3 green chili peppers, 3 red chili peppers, 4 cloves of garlic, 100g ginger, 60g cabbage kimchi, 2T sesame seeds, 1/4 cup of oil.


SEASONINGS:
(1) 2 cups of chonju (i.e. rice wine), 3T caster sugar.
(2) 2 cups of broth, 1 cup of water.
(3) 1t rice vinegar, 1T sesame oil, some ground white pepper.

PREPARATION :

1. Add seasoning (1) to a big bowl; Stir till the sugar dissolved.
2. Rinse pork belly; Remove any hair with a pair of tweezers; Trim off any excess fat; Blanch in boiling water for 20 seconds; Lift the pork belly up immediately and rinse in cold running water till cool; Pat-dry with kitchen paper; Soak in the seasoning (1); Cover the bowl with a cling film; Chill in the fridge for 24 hours.
3. Cut off the stem of lettuce; Separate leaf by leaf; Soak in water for 20 minutes.
4. Wipe clean sesame plant leaves with damp kitchen paper.
5. Rinse green chili peppers; Cut off the stems; Cut into slices.
6. Rinse red chili peppers; Cut off the stems; Cut into slices.
7. Peel, rinse and slice garlic.
8. Peel and rinse ginger; Mince most; Slice the remaining.
9. Heat a non-stick skillet over a high heat; Add sesame seeds; Stir-fry over a high heat till dry; Turn to a medium heat; Stir-fry till golden and fragrant with a crackling sound (around 20 minutes); Turn off the heat; Transfer to the mortar and pestle; Crush.
10. Take the pork belly from the step 2 out of the fridge; Discard the cling film; Drain; Pour seasoning (2) to a pot; Add the ginger; Bring to the boil over a high heat; Add the pork belly; Cook over a high heat for roughly 25 minutes; Turn off the heat; Lift the pork belly up; Cool at the room temperature.
11. Add the minced ginger to a bowl.
12. Peel, rinse and cut onions into shreds; Arrange in a steamer.
13. Cut the pork belly from the step 10 into thick slices; Arrange on the top of the onion shreds.
14. Pour water into a deep heavy-based skillet till 1/4 height of the steamer; Bring to the boil over a high heat; Turn to a low heat; Arrange the steamer in the skillet; Steam over a high heat till the onion is slightly translucent; Turn off the heat.
15. Pour 1/4 cup of oil to a saucepan; Bring to the boil over a high heat; Turn off the heat; Carefully pour into the bowl with the minced ginger from the step 11; Add seasoning (3) and the sesame seeds from the step 9; Stir till well mixed.
16. Arrange the onions from the step 14 in the center of serving plates; Put the pork belly from the step 14 on the top of the onion; Arrange all the remaining ingredients around the onion and the pork; Serve with the sauce from the step 15 on the side.