Pork belly, this is my favorite to eat when we are having Korean BBQ night. It taste great with the chilli and bean paste that are offered at the Korean restaurants. I have decided to make a Korean dish that had pork belly in it because its something I haven't had in awhile. In this recipe the ingredients are pork belly, lettuces, sesame oil, salt, black pepper, gochujand chilli paste, doenhang soya paste (this is the bean paste), garlic, spring onions, and sesame oil.
Even though pork belly is my favorite I never knew how difficult it was to cut thinly when the pork was at room temperature. Lucky I read the cook because the book told me "freeze the pork belly for 30 minutes ad then slice it very thinly..." (Song) This really helped me cut the pork belly because it didn't move as much which made it way easier to slice the pork thin. After cutting the pork there were two types of sauce made. One was a combination of the bean and chilli sauce while the other was a simple sesame and salt mix. Both taste great with the pork but i prefer the mixture of the chilli and bean sauce.
In the book the author tells you to explore with other ingredients to add with when you put the pork on top of the lettuce, like shredded spring onion, slice kimchi, or slice raw garlic (Song). I tried the sliced kimchi and it was pretty good because the kimchi was sour.
What kind of Korean dishes have you eaten? How did you like the taste of that dish?
Song, Young Jin. The Food & Cooking of Korea. London: Lorenz, 2007. Print
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