Making Cold Meat/Cold Meat at Pyeongyang Cold Noodles Restaurant
Especially meat with a thick layer of mania among drinkers! The greasy visual reminds me of whale meat. Today, I'd like to introduce you to a home-made recipe for cold meat or cold meat. If you eat it with salted beltfish, the taste of Pyeongyang naengmyeon restaurant-style spicy pork is even better.
3 serving
Within 999 minutes
시드님
Ingredients
  • Pork belly meat
    800g
  • leek
    1ea
  • onion
    1ea
  • Garlic
    10piece
  • Whole pepper
    10piece
  • dried red pepper
    1ea
  • Soybean paste
    1T
  • Flower salt
    1/2T
  • Soju
    50ml
  • salted fish
    2spoon
  • crushed garlic
    1spoon
  • Cheongyang red pepper
    1ea
Cooking Steps
STEP 1/11
I'll start with the bleeding. Change the water for about an hour.
STEP 2/11
Then put the ingredients together and bring to a boil. When it boils over high heat, lower it to medium heat. I boiled it for about 35 minutes and took 10 minutes. I boiled about two kilos and half-dried frozen pork.
STEP 3/11
Remove the warm boiled pork.
STEP 4/11
Cover the meat well in foil. Place meat in a bowl, a wide tray.
STEP 5/11
Press this heavy one for more than an hour. I put 2 bottles of 1.5L bottled water on the wooden cutting board.
STEP 6/11
If you check it about three hours later, the oil will be drained as shown in the picture.
STEP 7/11
To prevent moisture from flying away, wrap it individually in paper foil and put it in a lock and lock. And I keep it in the refrigerator for about a day.
STEP 8/11
The next day, I take it out and I see a solidly coagulated meat. I chose pork belly, but I think this dish will go well with fat-free front leg meat.
STEP 9/11
Compared to warm meat, cold meat tastes better when sliced thinly.
STEP 10/11
Mix sliced dacho with salted hairtail and crushed garlic to make a sauce.
STEP 11/11
You can serve it together and enjoy it.
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