Tag: pork
Pork Bulgogi
Pork Bulgogi
Unlike beef bulgogi, pork bulgogi is spicy. Beef bulgogi is more of a soy based marinade using grated pear for the acidity while pork bulgogi is gochuchang based using grated apple. When selecting the right type of pork, I recommend using a fattier cut. Pork shoulder or sirloin will work the best. If you have to slice the meat yourself. partially freeze the meat first. If you don’t, it will be like slicing jello. You want the pork slices to be about an 1/8″ thick. There are 2 ways you can cook bulgogi at home. The first would be to grill the pork. Since it’s below 0 with 50 mph winds here in MN, I pan seared the pork. You want to make sure to not overcrowd the pan. You don’t want the pork to simmer in it’s own juices. You want the pork to sear quickly, as if it was being grilled. For this recipe, I ended up cooking the pork in 4 batchesPork bulgogi can be eaten on its own with rice or it can be eaten in a wrap using red or green leaf lettuce with a perilla leaf. Either way, garnish with sesame seeds and green onion.
Servings: 4
Ingredients
- 2 lb thinly sliced pork (shoulder, sirloin, loin)
- 1 small onion sliced
- 3 green onions chopped in 2″ pieces
- 2 tbsp sesame oil
Bulgogi marinade
- 6 tbsp gochuchang paste
- 1 tbsp gochugaru pepper flakes
- 3 tbsp light soy sauce
- 3 tbsp rice wine
- 2 tbsp brown sugar
- 1 tbsp honey
- 2 tbsp minced garlic
- 1 tbsp minced ginger
- 1 small apple grated
Instructions
- Mix all marinade ingredients together. Set aside.
- Thoroughly mix the marinade in with the pork, onion, and green onion. If you have kitchen gloves, I’d recommend mixing this by hand, making sure that both side of the pork are marinated. Let marinate for at least 4 hours, preferably over night.
- In a large sauté pan on medium high heat, add 2 tbsp of sesame oil. Add the pork in batches to the pan, shaking off any excess marinade. You don’t want to overcrowd the pan or the pork will simmer in it’s own juices instead of searing quickly. Cook for 2 minutes on the first side.
- Flip the meat to the other side. Cook for another 2 minutes.
Garnish with sesame seeds.
Thai Noodle Soup with Pork Belly
Kuay Jub (Thai noodle soup with pork belly)
Kuay Jub. Thai rice noddle soup with pork belly. As far as I’m concerned, this is the ultimate comfort food. I recently ate this for the first time at my favorite local Thai restaurant, On’s Kitchen, and have never been so satisfied. I went home afterwards and took a nice nap, cradling my filled gut. This is a soup that will make you want to change your undies afterwards. Climactic. While there is a lot of steps and ingredients to make this soup, they are all fairly simple. The pork belly is the only thing that really requires a lot of time to cook. Cooking the belly at 225 first helps render out a lot of the fat. Turning it up to 400 for another 20 minutes will make the skin nice and crispy. If you are good at multitasking, while the pork belly is cooking, fry up the tofu and drain on a paper towel. Hard boil your eggs. Boil your rice noodle flakes. Make your soup stock. Get 2 birds stoned at once.
Servings: 2
Ingredients
Pork Belly
- 2 8 oz skin on pork belly slabs
- 1/4 cup fish sauce
- 1/8 cup vinegar
- 1 tbsp salt
Noodle soup
- rice noodle flakes
- 1 cup bean sprouts
- 2 hard boiled eggs
- 2 cups fried tofu
- 5 cups water
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 3 tbsp sugar
- 1/2 tbsp 5 spice powder
- 5 minced garlic cloves
- 1 tsp dried black peppercorns
- 1 tsp cilantro stalks diced
- 1/3 lb sliced pork
Garnish
- green onion
- cilantro
- fried garlic
Instructions
Pork Belly
- Mix fish sauce and vinegar together. Add the pork belly. Coat on all side and let marinate for 10 minutes.
- Put pork belly in a baking dish skin side up. Poke slits with a knife on the skin side to help render out the fat and make the skin crispy. Add salt to the skin side.
- Preheat oven to 225. Roast pork belly for 45 minutes. Turn up oven to 400 and roast pork belly for another 20 minutes until skin is crispy. Set aside
Noodle Soup
- In a stock pot, bring water, light and dark soy sauce, 5 spice powder, sugar, garlic, cilantro stalks, and peppercorns to a boil. Turn down to medium heat and add fried tofu and hard boiled eggs. Simmer covered for 15 minutes. Add sliced pork and cook for another 2 minutes.
- While the stock is cooking, soak 2 servings of rice noodle flakes in cold water for 3 minutes. Then add the rice noodle flakes to boling water and cook for 5 minutes. Drain.
Soup Assembly
- Put rice noodle flakes on the bottom. On top of them, in the center, add bean sprouts. On the left side of the sprouts, add chunks of pork belly. On the right side of the sprouts, add chunks of fried tofu from the stock. Take out one of the hard boiled eggs from the stock and slice in half. Put below he bean sprouts.
- Spoon over the soup ingredients the broth with the sliced pork. Garnish the top with green onion, cilantro, and fried garlic.
