SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY
Here's what you need: boneless pork shoulder, onion, green onion, garlic, ginger, korean red chili paste, red pepper flakes, soy sauce, rice wine, sesame oil, sugar, black pepper, canola oil, sesame seed, rice
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
- Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
- Cover and marinate in the refrigerator for at least 30 minutes.
- Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
- Sprinkle a bit of sesame seeds on top, then serve with rice!
- Enjoy!
Nutrition Facts : Calories 360 calories, Carbohydrate 18 grams, Fat 21 grams, Fiber 1 gram, Protein 24 grams, Sugar 12 grams
OVEN-BAKED PORK BELLY SLICES
Crispy, fatty, very flavorful pork belly slices are perfect as a first course, or try them for breakfast instead of bacon.
Provided by Vered DeLeeuw
Categories Appetizer
Time 1h10m
Number Of Ingredients 4
Steps:
- Preheat your oven to 400 degrees F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
- Place the pork belly strips in the pan, in a single layer. Sprinkle them with the seasonings.
- Roast until browned and crispy, 30 minutes on the first side, and 20-30 more minutes on the second side. Drain the pan midway through baking, saving the rendered fat in a jar if you wish.
Nutrition Facts : ServingSize 1 strip, Calories 310 kcal, Carbohydrate 0.5 g, Protein 20 g, Fat 24 g, SaturatedFat 8 g, Sodium 150 mg
SPICY KOREAN PORK BELLY
This spicy Korean pork belly recipe is a knockout combination of tingling spices and rich pork belly. This easy recipe uses very few ingredients but is so satisfying -- the pork belly just melts in your mouth!
Provided by Marissa
Time 30m
Number Of Ingredients 9
Steps:
- Take the cubes of pork belly and place in a pot. Cover completely with cold water.
- Cover and bring to boil. After reaching full boil, remove cover and boil for 5 minutes.
- Remove from stove and drain, rinsing immediately with cold water. Set aside to drain and cool completely
- While the pork is boiling, assemble the sauce ingredients (gochujang through garlic).
- Finely mince garlic. Add all sauce ingredients (gochujang, gochugaru, agave/sugar, mirin, soy sauce, and garlic) together and stir until combined.
- After pork has cooled enough to handle, slice each cube vertically (from fat side through to lean) into 1/4 inch slices. If there is pink remaining that is OK! We will be cooking again.
- Place a wok or pan over medium high heat. Once hot, add 2 Tbsp oil and wait until shimmering hot. Add the pork and cook until meat is just cooked through and no pink remains.
- Add the sauce and stir to combine with meat. Cook 2 more minutes.
- Remove from heat and add green onions.
- Serve with rice and kimchi.
Nutrition Facts : Calories 768 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 191 milligrams cholesterol, Fat 54 grams fat, Fiber 0 grams fiber, Protein 54 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 1537 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 33 grams unsaturated fat
HOW TO COOK PORK BELLY SLICES
Learn different methods of cooking pork belly slices or strips. You can bake them, pan or air fry them or you can grill them.
Provided by Adina
Categories Beef, Pork and Lamb
Time 35m
Number Of Ingredients 6
Steps:
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper or aluminum foil.
- Rub the meat with all the spices.
- Bake 30 - 40 minutes (depending on the thickness of the meat and your oven) until crispy and golden brown, flipping halfway through. Check the internal temperature (74 degrees Celsius/ 165 degrees Fahrenheit).
- Heat a large skillet. Don't add fat; the belly will render a lot of fat. Instead, place the seasoned slices in the pan.
- Cook, often flipping with tongs. If there is too much splatter, use a splatter screen. The pieces should be golden brown and crispy on both sides. Cooking will take about 5-7 minutes per side. You can slice the meat thinner for a shorter cooking time. Check the internal temperature (74 degrees Celsius/ 165 degrees Fahrenheit).
- Glaze: Should you want to glaze the meat, discard the rendered fat first, or the dish will be too fatty. Add the sauce during the last 2-3 minutes of the cooking time. Lower the temperature and flip the slices frequently to coat them all over.
- Preheat the air fryer if necessary; mine needs 3 minutes preheating.
- Place the seasoned pork in the basket in a single layer.
- Cook at 200 degrees Celsius/ 400 degrees Fahrenheit for 12-15 minutes, flipping twice in between. The cooking time depends on the thickness of the slices. Check the internal temperature (74 degrees Celsius/ 165 degrees Fahrenheit).
- Glaze the pieces (if desired) with your favorite BBQ or Asian sweet chili sauce before serving.
- Slice: When grilling pork belly slices, I prefer to use thinner slices, about ¼ - ½ inch/ 6-12 mm thick.
- Rub the meat with the spices or your favorite dry rub at least 30 minutes before cooking. You can also marinate the meat in your favorite marinade for at least 3 and up to 12 hours. When grilling, let any excess marinade drip off.
- Heat the grill. Grill the meat until slightly charred but not burnt, about 2 minutes per side, depending on the thickness. Check the internal temperature (74 degrees Celsius/ 165 degrees Fahrenheit) or cut one piece in the middle to see if it's cooked through.
- Grill pan: You can cook the sliced pork belly in the grill pan the same way. It might need a few minutes longer but check.
Nutrition Facts : ServingSize 1 /6 of the dish, Calories 367 kcal, Protein 29 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 105 mg, Sodium 294 mg, UnsaturatedFat 16 g
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