Pork belly flowers bloomed!
It's not grilled pork belly, but it's spicy and sweet. It's shaped like a flower
4 serving
Within 999 minutes
왕눈이의맛있는이야기
Ingredients
  • Pork belly meat
    600g
  • bay leaf
    5~6piece
  • Whole pepper
    1TS
  • ginger liquor
    2TS
  • Lettuce
    3piece
  • red pepper paste
    1.5TS
  • Soy sauce
    1TS
  • crushed garlic
    2TS
  • Oligosaccharide
    3TS
  • ground pepper
    little
  • parsley powder
    1TS
  • an apple drink
    50ml
Cooking Steps
STEP 1/8
Prepare raw pork belly and boil bay leaf and pepper in 1L water
* Raw pork belly shouldn't be too thin
STEP 2/8
When number 1 boils up, add pork belly one at a time and blanch ginger liquor (mirim, cooking wine) with 2 tablespoons
*Blanch pork belly until it is cooked
STEP 3/8
Remove the blanched pork belly as it is, cool it down, and cut it with the fat side (the skin side)
*Cut 1cm deep and 0.5cm apart
STEP 4/8
Add red pepper paste/soy sauce/minced garlic/oligosaccharide/pepper powder/parsley powder, add about half (50ml) of apple drink and mix well to make the sauce
*You can replace it with apple/pear/onion juice
STEP 5/8
Put the blanched pork belly into the sauce and put it in a container and let it ripen for more than 2 hours
*If you eat it after making it the day before, the sauce seeps into the pork belly and it's even better
STEP 6/8
Put the seasoned red pepper paste pork belly on the pan and cook it like it's cooking
*It's boiled pork belly once, so you don't have to grill it for a long time
STEP 7/8
I just put herb salt on the two and grilled them
Maybe it's because I blanched it once, but it doesn'
STEP 8/8
Roll up the grilled gochujang pork belly, put lettuce on the plate, and put it on top
It's a grilled pork belly that goes well with a side dish
If you want more spicy, add capsaicin powder/Cheongyang red pepper powder
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