Skip to main content

Korean style pan-fried pork belly ~ 韩式辣炒五花肉



This pork dish with Korean paste is delicious yet very easy to whip up.  And the sesame seeds garnishing does enhance the look as well helps to give it a pleasant fragrance.   Perfect to serve with a bowl of plain white rice.


Recipe for Korean style pan-fried pork belly ~  韩式辣炒五花肉

 Ingredients

  • 350 gm pork belly, cut into bite size
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1/4 tsp dark soya sauce
  • 1.1/2 Tbsp Korean paste/Gochujang
  • 1/2 Tbsp honey
  • 1 Tbsp light soya sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp toasted sesame seeds
Method
  1. Season the pork belly with all the sauces except for sesame oil and sesame seeds, for about 2 hours.  (I marinated it overnight).
  2. Place on a non-stick pan and pan fry with some water till tender and cooked.
  3. Drizzle on the sesame oil and sesame seeds before dishing out onto a plate.
  4. Serve immediately with rice.





This post is linked to the March 'Little Thumbs Up' event organised by
Zoe of  Bake for Happy Kids, Doreen of  My Little Favourite DIY and hosted by

Labels:

Comments

  1. Joyce Rachel LeeMarch 3, 2016 at 4:46 PM

    Hi Sokehah, thanks for linking up. :)

    Pan-fried pork belly looks so succulent and with all those ingredients that you used for marinating, I believe each piece tastes really good! :)

    ReplyDelete
  2. ann lowMarch 3, 2016 at 8:20 PM

    Cheah, The pan fried pork belly look very delicious. Making me hungry again!

    ReplyDelete
  3. Karen LuvswesavoryMarch 3, 2016 at 8:33 PM

    This spicy sweet dish is so yummy!

    ReplyDelete
  4. Sharon D.March 4, 2016 at 9:08 AM

    Haiyorrr...this is finger-licking good! I don't mind having just plain rice with this.

    ReplyDelete
  5. Angie's RecipesMarch 4, 2016 at 1:14 PM

    Looks really appetizing and moreish!

    ReplyDelete
  6. AnonymousMarch 4, 2016 at 6:42 PM

    Simply Fantastic.Fingerlicking good

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Honey-Glazed Grilled Chicken

This is a very easy, fuss-free chicken dish which is finger-licking good.  Just marinate the chicken with some sauce for a few hours, preferably overnight, put them under the grill and you'll be rewarded with a delicious meal.  This is also a quick way to serve something delicious which is also very affordable. Honey-Glazed Grilled Chicken Ingredients   3 pieces chicken thigh, deboned        6 cloves garlic, minced       10 gm  ginger, minced Marinade   1  Tbsp honey, 1/2  Tbsp lemon kumquat vinigen  1.1/2 Tbsp light soya sauce, 1.1/2  Tbsp cooking wine    1.1/2 tsp each of oyster sauce, fish sauce and sesame oil. Method Rinse chicken thighs. Pat dry.  Make some cuts on the chicken thighs.   Mix with the minced garlic, ginger and marinade for a few hours, preferably overnight. Place marinated chicken thighs on an alluminium foil lined baki...
27 comments
Read more

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more