Stewed pork belly
Spread one piece of pork belly on a cutting board, coat it with a moderate amount of potato starch, and then add another piece of pork belly. Repeat this process until you have a single piece like a mille-feuille
Shape it into a log with your hands, then cut it into pieces about 4cm wide. Shape it into a square, making sure to remove the corners
Heat salad oil in a frying pan and fry the sides down until golden brown (about 10 minutes), then remove to a tray
Drain excess oil from the frying pan and heat [A]. Place the pork belly you just cooked on top. Cover with aluminum foil and simmer. (Repeat the simmering and cooling process halfway through.) Meanwhile,
quickly boil the Moroccan green beans and cut them diagonally.
After simmering for 20-30 minutes, remove the aluminum foil and allow the liquid to evaporate. Finally, add the Moroccan beans and simmer for about 1 minute. Transfer to a plate and top with whole grain mustard to taste
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- Pork belly
- 500g
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- potato starch
- Appropriate amount
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- Salad oil
- 50cc
-
[A]
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 cup
-
- Kelp water can be used as a water sprinkle
- 2 cups
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- sugar
- 2 tbsp
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- Moroccan green beans
- 50g
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- Whole grain mustard for finishing
- Appropriate amount
