Ingredients with Measurements:
- 1 lb pork belly, sliced
- 1/2 cup Maesil-Cheong (Korean green plum syrup)
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp sesame oil
- 1/4 tsp black pepper
- 1/4 cup sliced green onions
- 1 tbsp sesame seeds
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a bowl, mix together the Maesil-Cheong, soy sauce, mirin, garlic, ginger, sesame oil, and black pepper.
2. Add the sliced pork belly to the marinade and mix well. Cover and refrigerate for at least 1 hour or overnight.
3. Preheat the grill or grill pan to medium-high heat.
4. Remove the pork belly from the marinade and grill for 3-4 minutes on each side, or until cooked through.
5. Garnish with sliced green onions and sesame seeds.
Time:
Preparation time: 10 minutes
Marinating time: 1 hour or overnight
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 25g
Carbohydrates: 15g
Protein: 16g
Substitutions for ingredients:
- Maesil-Cheong can be substituted with plum jam or apricot jam.
- Mirin can be substituted with rice vinegar or white wine vinegar.
Variations:
- Add sliced onions or bell peppers to the marinade for extra flavor.
- Use chicken or beef instead of pork belly.
Tips and tricks:
- Make sure to slice the pork belly thinly for even cooking.
- If using a grill pan, make sure to oil it well to prevent sticking.
- Let the pork belly rest for a few minutes before slicing and serving.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a platter with sliced green onions and sesame seeds sprinkled on top.
Garnishes:
Sliced green onions and sesame seeds
Pairings:
Serve with steamed rice and a side of kimchi.
Suggested side dishes:
- Korean-style spinach salad
- Stir-fried vegetables
- Steamed dumplings
Troubleshooting advice:
- If the pork belly is sticking to the grill or grill pan, brush with a little oil.
- If the pork belly is not cooking through, lower the heat and cook for a few more minutes.
Food safety advice:
- Make sure to cook the pork belly to an internal temperature of 145°F.
- Always wash your hands and surfaces before and after handling raw meat.
Food history:
Maesil-Cheong is a traditional Korean green plum syrup that is used in many Korean dishes.
Flavor profiles:
Sweet, savory, and slightly tangy.
Serving suggestions:
Serve as a main dish with steamed rice and a side of kimchi.
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Region: Korean