Tag Archives: pork

Spicy Korean Pork Belly

23 Sep

Maangchi posted a Spicy Stir-Fried Pork (Doejibulgogi) recipe recently and I knew that I had to try it out. The pictures were making me drool! It was such a simple recipe and the only ingredient I had to buy was the pork belly. *Warning – pork belly skin is ridiculously hard to cut.* Make sure you have sharp knives. Freezing the pork before cutting also helps. If you don’t like eating all that fat, go for the leaner pork shoulder.


I’ll re-type the recipe here the way I made it. By leaving out the hot peppers and pepper flakes, the heat is mild but still there. Check out the link above for her video!

Spicy Korean Pork Belly
adapted from Maangchi

Ingredients:
2 lbs pork belly, sliced into 1/4″ pieces
1 onion, sliced
3 scallions, chopped
4 cloves garlic, minced
1/2 tsp fresh ginger, peeled and minced
1/3 cup Korean hot pepper paste
2 Tbsp brown sugar
1 Tbsp soy sauce
1/2 tsp black pepper
2 tsp toasted sesame oil

toasted sesame seeds
lettuce leaves for wrapping
cooked rice

Instructions:

1. Place all ingredients except for the sesame seeds and lettuce in a large, deep pan or wok.
2. Cook over high heat for 10-15 minutes, stirring to combine with a wooden spoon. Stir occasionally until pork is cooked through and onions are softened.
3. Serve with rice and use lettuce to wrap pork.
4. Eat!

Momofuku night

31 Jan

My sister treated me to a night of Momofuku goodness at the Noodle Bar and Milk Bar for my birthday. I haven’t had a lot of free time to post so things are piling up but here are some pictures. We had really good seats at the open kitchen bar so we watched the chefs and sous chefs make everything in front of use.

momofuku menu
The one page menu. Options are very limited here but that’s okay because everything’s interesting. More options/specials on the walls and they have a four course prix fixe for $30.

pork buns
The famous pork buns meet the hype. It’s a must try, really delicious.

momofuku ramen
We both got the Momofuku noodle bowl. Fresh noodles with pork, semi poached egg, scallion, nori, naruto, and bamboo? It was okay, a little better with siracha sauce but don’t add too much because it gets super spicy! I’ve had better ramen at other places.

Then we headed over to the Milk bar only a few blocks away (next to Ssam).
milk bar
The fridge case with the cakes and pies.

crack pie
Crack pie = sugary buttery gooey goodness in a crust. So good.

flavored milk
This is why it’s the milk bar, they serve cereal flavored milk. It’s pricey though so we didn’t try it. They also have soft serve (in cereal and other flavors) and smoothies made from soft serve.

chocolate malt cake
Chocolate malt cake with marshmallows and malt balls inside. Gooey and dense chocolate goodness. I’m not a huge chocolate fan but my sister ordered this.

We also ordered the compost cookie, cornflake chocolate chip marshmallow cookie and blueberry cream cookie. OMG these were great. My favorite was the blueberry cream cookie because it was like having a scone with milk in cookie form. No great picture of the cookies but there are lots if you google it. Martha Stewart also has the blueberry cookie recipe directly from the chef at Milk bar so I will have to test that out soon. Calls for glucose and European butter! Luckily I think Trader Joe’s has Irish butter but I’m not sure if I will be able to easily get glucose. Apparently Wilton’s makes it so hopefully the candy supply store near me (Choc-Oh-Lot Plus) will have it.

Homemade Char Siu (Chinese BBQ Pork)

12 Jul

My mother made char siu for dinner today so I thought I would share her recipe with the world. It’s quite good and authentic with a home made touch. She uses bottled char siu sauce but improves it with her own additions.

char siu rack

Char Siu Recipe
2 lbs char siu meat (boneless pork, commonly found in Chinese meat markets)
1 Tbsp cooking wine
1/2 tsp white sugar
1 Tbsp water
1 Tbsp minced garlic
Pinch of salt
Pinch of chicken bouillon powder
2 Tbsp ketchup
8 Tbsp char siu sauce (bottled)
2 Tsp soy sauce (optional)

Optional glaze:
1 Tbsp honey
1 Tbsp water

Mix all ingredients except for the pork and glaze. Cover pork with marinade and refrigerate overnight or for several hours. Place foil over a baking sheet and place a rack on top of the foil. Lay pork on the rack and bake at 375 degrees Fahrenheit for an hour or until insides are no longer pink and edges start to darken. If you want you can baste with remaining marinade. Flip pieces after 30 minutes to brown it evenly. Brush on glaze when finished cooking right before taking it out of the oven. Cut into slices and enjoy.

char siu