KOREAN PORK BELLY

Pick Me Up! Special - - Real Life - For more recipes, visit www.ba­co­foil.co.uk

Serves 4

Prep time: 10 min­utes Cook­ing: 15 min­utes

• 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)

• 1 tbsp sesame seeds

• 1 tbsp brown sugar

• 1 tsp rice wine vine­gar

For the sauce:

• 1 tsp sugar

• 1 tbsp boil­ing wa­ter

• ½ tsp grated fresh gin­ger

• 1 tsp sesame oil 2 tbsp lower salt soy sauce (or gluten free tamari)

To serve:

• Boiled rice

• 6cm piece cu­cum­ber, cut

into very fine sticks

• Gem let­tuce leaves

• 2 spring onions, finely sliced

1. 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.

2. 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.

3. 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.

4. 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.

5. 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!

6. 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.

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