Side Dishes

Steamed Nut-Stuffed Pork Belly

Name: Steamed Nut-Stuffed Pork Belly
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 200 g Pork belly, whole slab; 15 g Peanuts; 5 g Almonds; 15 g Prunes; 15 g Walnuts; 5 g Salted shrimp (saeujeot); 20 g Garlic; 45 g Bell pepper; 15 g Garlic chives (buchu); as needed Frying oil; 5 g Soy sauce; 5 g Sesame oil; 1 g Ground black pepper; 5 g Perilla oil; 5 g Gochugaru (Korean chili flakes); 15 g Sugar; 10 g Mirin (matsul); 5 g Soy sauce; 50 g Chicken stock; 5 g Minced garlic; 10 g Onion, minced; 5 g Minced ginger; 5 g Carrot, minced

견과류통삼겹살찜

A slab of pork belly stuffed with peanuts, almonds, prunes and walnuts, steamed and sliced over chili-dressed bell pepper and chives, topped with fried salted shrimp and garlic and served with a ginger-soy sauce. Frying the salted shrimp and garlic adds flavor without any extra salt.

📝 Step-by-Step Instructions

Hollow out the center of the pork belly, stuff with the peanuts, almonds, prunes and walnuts, and marinate in the pork marinade.

Steam the pork in a hot steamer.

Fry the drained salted shrimp and sliced garlic in oil.

Bring the sauce ingredients to a boil.

Julienne the bell pepper, cut the garlic chives into bite-sized pieces and toss with the perilla oil and gochugaru.

Slice the pork, place on the chives and pepper, top with the fried shrimp and garlic and serve with the sauce.

📊 Nutrition Facts (per serving)

745.4Calories (kcal)

6 gCarbs

14.9 gProtein

29 gFat

282.4 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.