Bite-Size Pork Belly & Vegetable Skewers with Citrus Sauce
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Marinated pork belly cubes, roasted sweet potato and garlic-oil-grilled mushrooms and peppers on skewers, served with an orange-lemon sauce. Fish sauce marinade is lower in salt than soy sauce but rich in umami from fermented anchovies.

π₯ Ingredients
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Main
Sauce
π§Ί Korean ingredients in this recipe
- Korean Sweet Potato (Goguma)Purple-skinned, chestnut-sweet sweet potatoes for snacks and sweets
- Korean Green Onions (Pa)Thick daepa, slender jjokpa and the green onions in almost every dish
- Korean MushroomsShiitake, enoki, king oyster and other everyday mushroomsπ Shop on Amazon
- Korean Chili PeppersFresh green and red chilies, from mild to Cheongyang
- Jeotgal (Salted Shrimp & Fish Sauce)Salted, fermented seafood β Korea's umami seasoningπ Shop on Amazon
- Garlic in Korean CookingMinced, sliced, pickled and black β the backbone of Korean flavor
- Rice Syrup & Oligosaccharide SyrupLiquid sweeteners for glossy glazes and braisesπ Shop on Amazon
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π Cooking basics for this recipe
π Step-by-Step Instructions
Marinate the pork belly in the fish sauce, garlic oil, rosemary and peppercorns.

Cut the mushrooms, green pepper and bell peppers into bite-sized pieces and grill in garlic oil.

Cut the sweet potato into bite-sized pieces and roast without oil.

Cut the marinated pork into small pieces and blanch in water with the dried chili.

Thread everything onto skewers with the green onion and grill briefly.

Julienne the lemon peel and mix with the sauce ingredients. Serve with the skewers.

π Nutrition Facts (per serving)
Nutrition values are taken from the original recipe data and are approximate.
π₯ Watch Cooking Videos
βΆSearch βBite-Size Pork Belly & Vegetable Skewers with Citrus Sauceβ on YouTubeFind cooking videos, tutorials, and tipsβSource: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.





