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

Comments

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

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

    ReplyDelete
  4. Looks really appetizing and moreish!

    ReplyDelete
  5. 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

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of  warm water, squeezed out the ju