Tender Boiled Pork with Korean Dressing

Name: Tender Boiled Pork with Korean Dressing
Yield: 4 servings
Cuisine: American
Ingredients: 500 grams Pork belly (block); 1 clove ●Garlic; 1 stalk ●Japanese leek (the green part); 100 ml ●Sake; 1/2 stalk Japanese leek (white section) minced; 1 Cucumber; 1 Red-leaf lettuce or Korean lettuce; 3 tbsp ★Soy sauce; 1 1/2 tbsp ★Sugar; 1/2 tbsp ★Vinegar; 1/2 tbsp ★Sesame oil; 1 clove ★Grated garlic; 1/2 tsp ★Gochujang; 1 White sesame seeds

cookpad.japan @cookpad_jp

I've been making this for my family for a long time. I remade the sauce from a recipe I saw in a cookbook.

Julienned carrots and daikon radish, etc. go well with this.
Letting the meat sit in the water allows the flavor to soak back into the meat, making it tender.
If it's difficult to slice thinly, place in the refrigerator for a little. You don't have to let the boiled water cool completely. Recipe by Yuuyuu0221

I've been making this for my family for a long time. I remade the sauce from a recipe I saw in a cookbook.

cookpad.japan @cookpad_jp

I've been making this for my family for a long time. I remade the sauce from a recipe I saw in a cookbook.

Saved

Ingredients

4 servings

500 gramsPork belly (block)
1 clove●Garlic
1 stalk●Japanese leek (the green part)
100 ml●Sake
1/2 stalkJapanese leek (white section) minced
1Cucumber
1Red-leaf lettuce or Korean lettuce
3 tbsp★Soy sauce
1 1/2 tbsp★Sugar
1/2 tbsp★Vinegar
1/2 tbsp★Sesame oil
1 clove★Grated garlic
1/2 tsp★Gochujang
1White sesame seeds

Saved

Steps

1

Put the pork into a pot and fill with water until just covered. Add the ● sake, garlic, and leek. When it begins to boil, cover with a lid and boil for 20 minutes on medium heat.
2

Once boiled, leave the meat in the water until it cools. Combine the ★ ingredients in a container. Mince the Japanese leek.
3

Remove the meat from the water and cut into 3-5mm thick slices. Arrange on a plate and top with julienned cucumber, leek, and white sesame seeds.
4

Wrap with your choice of vegetables and dip in the ★ sauce.
5

I recommend using a heavy 3-layered, 5-layered, or Le Creuset type pot.
6

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