SIM­PLE SUP­PER

KOREAN PORK BELLY

Closer (UK) - - Food & Drink -

serves 4

1 gar­lic clove, crushed 3cm piece gin­ger, peeled and grated 1tbsp chilli paste 5tbsp re­duced­salt soy sauce 1tbsp sesame seeds 4tsp brown sugar ● 1tsp rice wine vine­gar ● 600g pork

belly slices ● 1tsp sesame oil ● 600g boiled rice ● Cu­cum­ber sticks, lit­tle gem let­tuce leaves and sliced spring onions, to serve

STEP 1 Mix the gar­lic, gin­ger (set aside 1/2tsp), chilli paste, 3tbsp of the soy sauce, sesame seeds, 3tsp of the sugar and vine­gar in a non-metal­lic bowl. Add the pork, turn to coat, cover and re­frig­er­ate for 2hrs. STEP 2 Pre­heat the oven to 200˚C/180˚C fan/gas 6. Line a bak­ing tray with non-stick foil. Add the pork and cook for 30-40 mins, turn­ing half­way through cook­ing. STEP 3 Make a sauce by dis­solv­ing the re­main­ing sugar in 1tbsp boil­ing water. Stir in the sesame oil and re­main­ing gin­ger and soy sauce. STEP 4 Place the meat un­der a medium-hot grill for 1-2 mins on each side to crisp it up. STEP 5 Slice the meat and serve with the rice, cu­cum­ber, let­tuce, spring onions and sauce.

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