Ingredients with Measurements:
- 1 lb pork belly, sliced into 1/2-inch pieces
- 2 tbsp soy sauce
- 2 tbsp rice wine
- 1 tbsp sugar
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/4 tsp black pepper
- 2 green onions, sliced
- 1/4 cup water
Special equipment needed:
- Large skillet or wok
- Tongs
Step-by-step instructions:
1. In a bowl, mix together soy sauce, rice wine, sugar, honey, sesame oil, garlic, ginger, and black pepper.
2. Add sliced pork belly to the bowl and mix well to coat.
3. Heat a large skillet or wok over medium-high heat.
4. Add the marinated pork belly to the skillet and cook for 2-3 minutes on each side until browned.
5. Add green onions and water to the skillet and stir well.
6. Cover the skillet and reduce heat to low.
7. Simmer for 20-25 minutes until the pork belly is tender and the sauce has thickened.
8. Serve hot with rice or noodles.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for browning the pork belly
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 30g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork loin.
- Rice wine can be substituted with dry sherry or white wine.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add sliced bell peppers or carrots for extra vegetables.
- Use chicken instead of pork for a lighter version.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Make sure to slice the pork belly into even pieces for even cooking.
- Use tongs to flip the pork belly to avoid splattering hot oil.
- If the sauce is too thin, remove the lid and simmer for a few more minutes to thicken.
Storage instructions:
- Store leftover pork belly in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
- Serve on a bed of rice or noodles.
- Garnish with sliced green onions or sesame seeds.
Pairings:
- Serve with steamed vegetables or a side salad.
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- Cucumber salad
Troubleshooting advice:
- If the pork belly is tough, simmer for a few more minutes until tender.
- If the sauce is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to cook pork to an internal temperature of 145°F to ensure it is safe to eat.
- Use separate cutting boards and utensils for raw meat and vegetables to avoid cross-contamination.
Food history:
- Cheong-style pork belly is a popular dish in Korean cuisine, named after the Cheongju region where it originated.
Flavor profiles:
- Savory, sweet, and slightly spicy.
Serving suggestions:
- Serve as a main dish for dinner or lunch.
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Region: Korean