Steamed pork belly
I tried to make it a little different because I wanted to enjoy the bossam that everyone in the family likes. When I baked the surface first and gave it a yellow color, the texture disappeared and the taste of the meat itself was so good that it tasted much better.
4 serving
Within 90 minutes
낙서
Ingredients
  • Pork belly meat
    800g
  • Cooking oil
  • cinnamon powder
  • Ginger
  • Garlic
  • leek
  • bay leaf
  • Whole pepper
  • dried red pepper
  • Cheongju
    little
  • Soy sauce
Cooking Steps
STEP 1/8
800 grams of whole pork belly (2 servings) - Blanch the whole pork belly in boiling water. Throw away the blanched water.
STEP 2/8
Grease the pan slightly and cook the pork belly evenly in all directions. If you put a little bit of oil on it, it takes out more oil from the pork belly. In my case, I put about 1T of oil and drained almost 2/3 cup of oil.Bake until golden on all sides and pour out the oil.
STEP 3/8
Put 2T of soy sauce, 2T of water, and 3 pieces of ginger into the pan after pouring oil.
STEP 4/8
As expected, turn it upside down evenly on all sides and bake it evenly so that the surface has a dark color with soy sauce.
STEP 5/8
Prepare the incense sticks for the pork belly. Add green onion, cinnamon, ginger, garlic, bay leaf, whole pepper, dried dried red pepper, and a little bit of refined rice wine (but make sure to add cinnamon and ginger). After boiling, it's really good to have a subtle scent of cinnamon and ginger.)
STEP 6/8
When the water boils, add the prepared scented vegetables and 2T soy sauce, and then add the grilled pork on the outside.
STEP 7/8
Boil it in a pressure cooker for 20 to 30 minutes and for an hour when cooking in a regular pot.
STEP 8/8
It's cooked deliciously.
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