How To Cook Pork Belly Korean Style

Remove pan from oven and add 1 2 cup water around pork.

How to cook pork belly korean style. If your oven doesn t go this low use the lowest temperature possible. After boiling 5 minutes remove from the stove and drain rinsing with cold water. Ingredients 1kg australian pork belly 1 tablespoons oil 1 tablespoons flaked salt freshly ground black pepper to taste.

Put the pork belly into your dutch oven along with the remaining pork belly ingredients. In a large skillet heat the canola oil over medium heat. Heat your frying pan in medium heat and add the oil lay the pork belly strips on the pan avoiding overcrowding and fry for about 5 minutes on each side and take off the pan once thoroughly cooked if your pan is a bit small you might want to fry the pork belly strips in batches to make sure that each one is properly cooked.

Cover the pot of pork belly and place it on the stove over high heat bringing it to a boil. Add sufficient water to cover half the height of the meat. If time allows leave the scored roast uncovered in the fridge.

Pre wrap these savoury pancakes for easy party finger food or serve them as is and let your guests get involved in a fun and casual wrap your own feast. Roast pork for 45 minutes or until skin is blistered and golden. Reduce oven to 180 c 160 c fan forced and roast uncovered for a further 1 hours or until pork is tender and cooked through and rind is crisp.

Remove your roast from the packaging and pat dry with paper towel. With a small sharp knife deeply score the rind at 1cm intervals being careful to not cut into the meat. For a nicer presentation roll each pork belly slice with a bay leaf in the center.

Turn to medium low heat and place the pork belly slices onto a non stick pan. Reduce to a simmer cover and cook for about 2 hours. Asian style pork belly pancakes.