Pork belly braised in a sauce that's even more delicious than galbi (Korean short ribs).
Grilling⏱ 20min👥 2 servings
Ingredients
- 500g of pork neck meat (approximately 1 cm thick).
- 3 green onions (approximately 2 inches long).
- 4 tablespoons of soy sauce.
- 1 tablespoon of blackstrap molasses.
- 1 tablespoon of seasoned sauce.
- 1 tablespoon of minced garlic.
- 1/12 teaspoon of grated ginger.
- 4 pinches of black pepper.
- 100ml of freshly blended fruit juice.
- 2 tablespoons of Jeon flour.
Instructions
1
Make shallow cuts on the pork loin and pat it dry with paper towels to remove excess blood.
2
Combine the ingredients for the marinade (soy sauce, sugar, mirin [sweet rice wine], garlic, ginger, pepper, and pear juice) in a bowl.
3
Lightly coat both sides of the pork loin with a thin layer of potato starch, then gently shake off any excess.
4
Heat a pan over medium heat and sear the pork belly on both sides until it's deeply browned.
5
Add the green onions and use a kitchen towel to thoroughly wipe down the entire surface of the pan.
6
Pour in the sauce and turn the heat to high. Stir-fry, flipping occasionally, until the sauce is completely reduced.
7
Turn off the heat, sprinkle with sesame seeds, and serve the Korean radish.
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