Side Dishes

Glasswort Pork Belly with Yuzu Cream Sauce

Name: Glasswort Pork Belly with Yuzu Cream Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 150 g Pork belly, whole slab; 10 g Glasswort (hamcho) powder; 0.5 g Salt; 0.2 g Ground black pepper; 30 g Garlic chives (buchu); 5 g Butter; 20 g Yuzu marmalade (yuja-cheong); 10 g Ssamjang (dipping paste); 20 g Sugar; 20 g Heavy cream; 30 g Silken tofu; 20 g Onion; 20 g Carrot

함초삼겹

A slab of pork belly cured with glasswort powder, seared in butter and finished in the oven, then served over garlic chives with a yuzu-ssamjang cream sauce. Glasswort powder stands in for most of the salt.

📝 Step-by-Step Instructions

Sprinkle the pork belly with the glasswort powder, salt and pepper and let it cure.

Glasswort Pork Belly with Yuzu Cream Sauce — step 1

Cut the garlic chives into 6 cm lengths, julienne the onion and slice the carrot into flat pieces.

Glasswort Pork Belly with Yuzu Cream Sauce — step 2

Finely chop the silken tofu.

Glasswort Pork Belly with Yuzu Cream Sauce — step 3

Mix the yuzu marmalade with the ssamjang, sugar and cream.

Glasswort Pork Belly with Yuzu Cream Sauce — step 4

Stir the chopped tofu into the yuzu mixture, put it in a saucepan with the onion and carrot and simmer gently to make the sauce.

Glasswort Pork Belly with Yuzu Cream Sauce — step 5

Briefly sear the cured pork in a buttered pan, then roast it in the oven for about 20 minutes and slice. Lay the garlic chives on a plate, top with the pork and spoon over the sauce.

Glasswort Pork Belly with Yuzu Cream Sauce — step 6

📊 Nutrition Facts (per serving)

618.4Calories (kcal)

22.5 gCarbs

31.8 gProtein

44.6 gFat

136.9 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: 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.