The Gentleman Magazine Issue 10 | August 2018 | Page 41

KOREAN PORK BELLY
AN EXOTIC DINNER FULL OF FLAVOUR FROM BACOFOIL®
Fed up of notoriously sticky food creating a mess in the
kitchen? The unique BacoLift® surface on Bacofoil® The Non-
Stick Kitchen Foil will ensure the pork belly doesn’t stick to the
foil when cooking, keeping the food looking like it should. This
simple and tasty recipe made with Korean gochujang chilli
paste is full of authentic flavour. Serve in the centre of the table
with rice, cucumber, spring onion and lettuce for the ultimate
Asian sharing treat. To serve:
KOREAN PORK BELLY Mix all the marinade ingredients together in a large shallow
bowl and add the pork slices. Turn to make sure the meat is
well coated then cover and refrigerate for a few hours
Serves: 4
Preparation Time: Approx. 15 minutes plus marinating
Cooking Time: Approx. 35 minutes
Nutrition: Gluten-free
Ingredients:
Bacofoil® The Non-Stick Kitchen Foil
600g pork belly slices
1 clove garlic, finely chopped or crushed
2-3cm pieces fresh ginger, peeled and grated
1 tbsp Gochujang paste or other chilli paste
3 tbsp lower salt soy sauce (or gluten free tamari)
Boiled rice
6cm piece cucumber, cut into very fine sticks
Gem lettuce leaves
2 spring onions, finely sliced/shredded on the diagonal
Method:
When you’re ready to cook, preheat the oven to 180ºC
fan/200ºC/Gas 6. Line a shallow baking tray with Bacofoil® The
Non-Stick Kitchen Foil
Place the pork slices onto the tray and cook in the oven for 30-
40 minutes (depending on thickness), turning over half way
through cooking
Meanwhile, make the sauce. Dissolve the sugar in the hot water
in a small bowl, then stir in the ginger, sesame oil and soy sauce.
Set aside. Cook your rice and prepare the accompaniments
When the meat is cooked you can place the tray under a
medium hot grill for a minute or two on each side to crisp it
up a little more, if that’s how you like it. Watch it doesn’t burn!
1 tbsp brown sugar Transfer the meat to a board and slice thinly into bite-sized
pieces. Serve with the rice, lettuce, spring onions and cucumber
and sauce on the side
1tsp rice wine vinegar Tips:
Sauce: Soak the sliced spring onions in a small bowl of cold water for
ten minutes then drain and discard the water – this will remove
some of the heat and give them a milder flavour.
1 tbsp sesame seeds
1 tsp sugar
1 tbsp boiling water
1 tsp sesame oil Try wrapping a few pieces of the meat, some of the shredded
cucumber and spring onion and a drizzle of sauce in a lettuce
leaf, fold over and take a bite.
2 tbsp lower salt soy sauce (or gluten free tamari) Enjoy!
½ tsp grated fresh ginger
The Gentleman Magazine | 41