STEP 1/8
Add 0.3t of chopped ginger, 0.3t of salt, and a little pepper to marinate the sliced pork belly for 10 minutes.
STEP 2/8
Cut one green onion white bamboo into thin slices and soak it in cold water for about 5 minutes to drain the water, and roll three perilla leaves and cut them long.
- If you put the green onion in cold water, the spicy taste disappears and the crunchiness comes alive, so it tastes good on top of the rice bowl
STEP 3/8
Add 4T of soy sauce, 1T of cooking wine, 1T of oligosaccharide, 1T of sesame salt, and 0.5T of sugar to make the sauce
STEP 4/8
Sprinkle 2 tablespoons of starch powder on the seasoned pork belly and coat it evenly.
- It's to get rid of the smell and to make it less juicy. When it goes with the sauce, it's more chewy and tastes better
STEP 5/8
Grease a heated pan with 1T of cooking oil and cook until golden brown, then place on a kitchen towel to remove the fat
STEP 6/8
Wipe off the pan that grilled pork belly with a kitchen towel, put the sauce in the pan, and when it boils up over medium heat, add the grilled meat, rummage, and boil until the sauce cuts itself.
STEP 7/8
Put a bowl of rice on a plate, surround the rice, put braised pork belly on top, and finish with green onion salad and perilla leaves.
- If you cut the red pepper into small pieces and use it as a garnish, you can enjoy it with a pretty and spicy taste.
STEP 8/8
When I boiled pork belly, which was grilled brown with starch powder that kept the gravy from escaping and made crispy, in a delicious sauce, it became a savory and light pork belly rice with a chewy texture. Finish fresh with green onion salad and perilla leaves! Enjoy the rice with sliced pork belly, which is good for a bowl of food ~