THE SEOUL BOWL "CRISPY KOREAN PORK BELLY BOWL WITH HOUSE-MADE BANCHAN PICKLES"
Provided by Food Network
Categories main-dish
Time P8DT2h30m
Yield 6 to 8 servings
Number Of Ingredients 37
Steps:
- For the pork belly: Combine gochujang, honey, soy sauce, sesame oil, sesame seeds, garlic and ginger in a small saucepan and bring to a simmer. Cook on medium-low heat for 10 minutes. Remove from heat and let cool. For best results let the marinade rest for 48 hours to allow flavors to marry.
- Reserve 1 cup marinade to thicken and use as glaze when finishing dish.
- Place pork belly in a hotel pan. Pour marinade over pork belly, making sure all surfaces are covered. Cover in foil and let marinade 24 to 48 hours, refrigerated.
- Preheat oven to 325 degrees F.
- Roast pork for 4 hours. Remove from marinade and let pork cool overnight in refrigerator.
- Slice pork into 2-by-8-inch blocks, then slice into 1/4-inch slabs.
- For the kimchi: Quarter the cabbage, then slice into 2-inch sections. Place cabbage in a container and cover with cold water. Add salt. Cover and let sit 12 hours to allow cabbage to brine.
- Drain well. Combine cabbage with kimchi marinade, scallions, carrots, garlic, ginger, gochugaru and fish sauce in a large mixing bowl. Cover with plastic wrap and let sit at room temperature for 24 hours. Bottle and refrigerate.
- For the Korean pickled onion: Place onions and jalapeno in a mason jar or container with lid.
- Combine soy sauce, sugar, lemon juice, vinegar and 1/2 cup water in a saucepot and bring to a simmer. Pour hot liquid over onions, then let cool. Refrigerate 48 hours before serving.
- For wakame seaweed and cucumber quick pickle: Place wakame seaweed in a bowl and cover with cold water to hydrate.
- Quarter cucumbers, then slice into 1/2-inch pieces. Place cucumbers in a colander and sprinkle liberally with 1 tablespoon salt and 1 tablespoon sugar. Let cucumber rest, draining in sink to allow water to be drawn out, 1 hour.
- Simmer vinegar with remaining cup sugar and tablespoon salt in a saucepan.
- Let cool. Squeeze moisture from wakame, then combine with cucumber. Cover with marinade and refrigerate overnight before using.
- For the Korean mung bean sprout salad: Bring 4 cups water and the salt to a boil in a saucepan.
- Place bean sprouts in a colander in sink. Pour boiling salted water over bean sprouts, then rinse with cold water to stop cooking. Let drain well.
- Combine bean sprouts with sesame oil, dashi, sesame seeds, pepper and scallions in a mixing bowl and let flavors marry 30 minutes or longer, refrigerated.
- For the steamed white rice: Wash rice under cold running water until water runs clear. Add rice to a Japanese rice steamer and add 3 cups cool water. Cook until done, then let rest 10 to 15 minutes.
- For the Seoul bowl: Heat a cast-iron skillet. Cook pork belly until crispy.
- Stir the cornstarch into 2 tablespoons water in a small bowl, then stir into the reserved pork belly marinade in a small saucepan. Simmer 1 minute.
- Mound 1/2 to 3/4 cup rice in an individual serving bowl. Arrange the four Korean pickles on rice. Fan 3 to 4 slices cooked pork belly on pickles/rice. Drizzle with thickened sauce.
- Garnish with thinly sliced scallions. Repeat with remaining ingredients.
GLAZED PORK BELLY WITH GINGER BARBECUE SAUCE
Provided by Food Network Kitchen
Time 4h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the pork: Mix 2 teaspoons salt and the brown sugar in a bowl. Rub the pork with the brown sugar mixture. Cover with plastic wrap and refrigerate at least 4 hours, or overnight.
- Make the sauce: Heat the vegetable oil in a saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic, ginger and red pepper flakes and cook, stirring, 2 more minutes. Add the ketchup, apple juice, oyster sauce, vinegar, mustard powder and 1/4 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the sauce is thickened, about 20 minutes. Let cool 15 minutes, then transfer to a blender and puree until smooth. Set aside about one-quarter of the sauce for serving.
- Remove the pork belly from the refrigerator about 30 minutes before grilling. Preheat a grill to medium, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Place a drip pan under the grates on the cooler side of the grill.
- Brush the grill grates with vegetable oil. Place the pork on the cooler side of the grill (indirect heat) and cook, turning occasionally, until fork-tender but not falling apart, 2 hours, 30 minutes to 3 hours, brushing with the sauce occasionally during the last hour of cooking. Move the pork to the hotter side of the grill (direct heat) and cook, turning and brushing with more sauce, until glazed and lightly charred, about 5 more minutes. Transfer to a cutting board and let rest 20 minutes. Slice the pork belly and serve with the cornbread and reserved sauce.
Nutrition Facts : Calories 574, Fat 39 grams, SaturatedFat 13 grams, Cholesterol 63 milligrams, Sodium 1609 milligrams, Carbohydrate 47 grams, Fiber 3 grams, Protein 11 grams
PRESSURE COOKER KOREAN SOY-GLAZED PORK BELLY
This hearty braise requires minimal ingredients and makes use of a pressure cooker to reduce hours of work into just 45 minutes of hands-off cooking. The pork belly soaks up the Korean-inspired marinade of soy sauce, garlic, ginger and scallions, and a good dose of black pepper balances the sweet-salty flavors. To finish, the cooking liquid is reduced into a silky sauce that glazes the meat. Serve the tender pork in crisp fresh lettuce cups to balance the richness of the meat. Leftovers can be chopped and reheated in tomato sauce for a quick and tasty Bolognese sauce.
Provided by Kay Chun
Categories dinner, grains and rice, meat, main course
Time 4h
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a pressure cooker, combine soy sauce, scallions, sugar, garlic, ginger, mushrooms and 1 teaspoon black pepper, and mix well. Lightly season pork belly with salt and pepper, and add to cooker. Toss pork in the sauce, massaging the sauce into the meat. Arrange pork in an even layer on top of the sauce. Lock pressure cooker lid in place and set steam vent to sealing position. Select high pressure and cook for 30 minutes. Let pressure release naturally.
- Transfer pork and mushrooms to a large plate. Carefully pour liquid into a fat separator or large bowl and degrease. Return liquid to the pressure cooker. Using the sauté function, simmer until reduced to about 1/2 cup, 10 to 15 minutes.
- Meanwhile, thinly slice the mushrooms. Once the liquid is reduced, add the pork and mushrooms to the cooker and simmer, stirring, until warmed through and evenly coated in the sauce, about 3 minutes. Transfer to a serving platter and spoon the sauce on top.
- Serve with steamed rice, lettuce cups, kimchi and gochujang. Cut pork into bite-size pieces, wrap and enjoy.
CHINESE-STYLE GLAZED PORK BELLY RECIPE BY TASTY
This Chinese-style pork belly is sweet, salty, and perfectly tender. Slowly cooking the pork in a flavorful mixture of garlic, ginger, and brown sugar gives it that signature sticky-sweet glaze that pairs perfectly with salty soy sauce. Serve it over rice for the ultimate dinner and forget you ever wanted to order take-out.
Provided by Alvin Zhou
Categories Dinner
Time 1h
Yield 2 servings
Number Of Ingredients 12
Steps:
- Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.
- Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.
- Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
- Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
- Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
- Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
- Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
- Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
- Serve immediately over a bowl of rice and sprinkle with sliced green onions.
- Nutrition Calories: 1704 Fat: 162 grams Carbs: 27 grams Fiber: 1 gram Sugars: 9 grams Protein: 30 grams
- Enjoy!
SWEET GLAZED PORK
A touch of five spice on everyday ingredients turns an average meal into a family favourite
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 5
Steps:
- Mix the five-spice powder, honey and enough orange juice to loosen, then smear over the chops. Leave to marinate for 10 mins.
- Heat grill to medium, then grill the chops for 4-5 mins on each side, basting with any leftover glaze, until cooked through.
- Steam the heads of bok choi for 2 mins until wilted. Serve with the pork chops, drizzled with any juices and glaze from the grill pan.
Nutrition Facts : Calories 218 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.34 milligram of sodium
BOURBON-GLAZED PORK BELLY CHUNKS
Your guests will snap up these cubes of crispy belly pork in sticky, sweet whiskey marinade with soy, anise and honey flavours
Provided by Good Food team
Categories Buffet, Starter
Time 3h45m
Yield Serves 6-8 with other canapés
Number Of Ingredients 7
Steps:
- Heat oven to 160C/140C fan/gas 3. Pour 100ml of the bourbon into a small, shallow roasting tin and add the star anise. Season the pork belly, put in the tin and cover tightly with foil. Bake for 3 hrs. Remove from the oven and leave to cool for at least 1 hr. You can chill the pork for up to 2 days at this stage.
- Heat oven to 200C/180C fan/gas 6. Remove the pork from the tin. Using a small, sharp knife, pare away the rind from the meat, leaving a small layer of fat. Cut the meat into 2cm chunks and return to the tin. Roast for 20 mins until crisp and sizzling, turning regularly.
- Meanwhile, tip the ketchup, soy sauce, honey and remaining bourbon into a small pan. Set over a high heat and bubble for 5 mins until thick and syrupy. Pour over the chunks of pork and toss to coat. Roast for 10 mins more until sticky.
- Snip the chives into the sour cream, if you like, and serve alongside the pork chunks with cocktail sticks.
Nutrition Facts : Calories 273 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 16 grams protein, Sodium 1.1 milligram of sodium
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