Glasswort Pork Belly
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Glasswort Pork Belly is a traditional Korean Side Dishes dish featuring Pork Belly, Glasswort, Salt, Black Pepper. Difficulty: Hard. Ready in about 35 minutes.
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π Step-by-Step Instructions
Season the whole pork belly with glasswort, salt, and ground pepper and let it age.
Cut the garlic chives into 6cm lengths. Julienne the onion. Thinly slice the carrot.
Finely mince the silken tofu.
Add ssamjang, sugar, and heavy cream to yuzu syrup and mix evenly.
Add the minced silken tofu to the mixed yuzu syrup, put in a pot with the sliced onion and carrot, and simmer gently to make a sauce.
Sear the aged pork belly in a buttered pan, then bake in the oven for about 20 minutes. Slice into bite-sized pieces. Lay garlic chives on a plate, top with the grilled pork belly, and spoon the sauce on top.
