|You can add a little rice, grilled garlic, kimchi, or Korean perilla|
Note when I cook I am used to cooking for five now that it is just the three of us in the house since the husband and I have divorced and the oldest teenager has moved out I still have not cut down my sizes. This will end up making for the three of us, three meals. I bag the remaining and place it into the freezer. Typically, if I work on the recipe in the evening the next day it is ready to cook, so a full 24 hours. If on the weekends I am working on it in the morning I will cook it that evening and it has tasted fine but my theory is why create a recipe and cheat my taste buds out of a culinary experience? I have seen some people say 30 minutes to allow the marinate to soak, yes I like to look and see what others do differently than what I cook, and I cringe. So rule of thumb, allow at least 2 or more hours for it to marinade otherwise you are robbing yourself from the deliciousness of this recipe.
4-5 lbs of pork belly or pork shoulder thinly sliced.
For the marinade:
1 1/2 c of Asian pear (if Asian is not available substitute Boscov pear about 3-4 medium sized)
3/4 c of onion (medium sized)
8 cloves of minced garlic
1 tsp of minced ginger
1 bunch of chopped green onion (approximately 6-8 individual pieces)
3 Tbsp soy sauce
1/4 c of honey
2 Tbsp of toasted sesame oil
1/4 c of brown sugar
1/4 c of gochujang (hot pepper paste)
- First I thinly slice all the meat and remove excess fat. Pork belly has a layer of fat that I also cut off from it. My mother gets on me over this and I can not eat a big piece of fat. If you opt to that is up to you and it is the way it is suppose to be done, I just can't.
- Next I peel the pears and quarter them removing the seeds and place them into the food processor.
- I then move on to the onion, removing the ends and the peel and quarter that as well and into the food processor.
- Garlic we peel and place into the food processor.
- Add 1tsp of minced ginger to food processor. If you are using ginger root then peel, cut off a small piece and mince, then place into the food processor.
- Add soy sauce, honey, sesame oil, brown sugar, gochujang into the food processor
- Mix all ingredients until a paste (pictured to the right)
- Now pour your sauce onto your meat and mix into well ensuring all the meat is covered. I use cooking gloves during this process because hot paste sauce tends to stain your finger nails.
- Slice off the ends of the green onions and chop them into small pieces add them into the meat marinade mixture and mix in.
- Allow your meat to marinade for at least 2 hours if not more.
- Now it is time to cook. On the stove set the temperature to medium high. Cook approximately 12-14 minutes (6-7 mins per each side). If you have a butcher slicing your meat for you will need to adjust your cook time since they can often get the meat to cut thinner.
|Ready to for everyone to enjoy|
|I like mine as a wrap|
|My kids like theirs with rice|