Boiled Pork Belly with Kimchi recipe.

As I said, it's the recipe for the dish-Boiled Pork Belly


Ingredients

A lump of the belly part of pork.

Actually the belly, the so called Sam-gyup-sal, which means the three-layer-fat(meat) , is the most popluar meat in Korea. Among lots 0f recipes for it, the grilled belly(Sam-gyup-sal gui) with sesami oil is the most common.

Oh, I found an interesting explanation for it in the wikipedia: samgyupsal


But in that night, I decided to make boiled pork, so I'd put the lump into the cold water (roughly 30-40 munites) to get rid of the remnants of the blood. (This can be skipped, because we would have the meat, not the soup, but as you know, the more labors, the better and finer flavor.. )


A bottle of Soju.


Soju is a distilled spirit. I love it very much like most koreans. Of course, nowadays, young people seem to prefer beer than soju, but I think soju to koreans likes beer to german, or wine to french, at least in my generation.(Sorry for this stereotype..)


Anyway one of the typical and popular alcohol beverages in the modern Korea. Actually pretty strong. Easy to be drunken if you lost your pace and control. But quite cheap-its most atrractive virtue, I think

Oh, I also found this work in the wikipedia: soju

Soju adds its flavor to the meat like wine. No problem in using wine, gin, vodka or even cognac instead of this soju if you want.

Assorted vegitables and Doenjang

Onions, Spring onions, Garlics, Gingers, Cinammon, Mushroom, and Bay leaves.

Bay leaves are optional, not conventional one. The other things are general and common for Korean cusine.


Doenjang - Soybean Paste.

Deonjang, a fermented soybean paste. Very important in many of korean foods, but please visit wikipedia for this : doenjang (how wonderful the wiki is !!)

==
Now recipe.

1. Pour Soju and fresh water together into a big pot, and put all the vegitables into the pot with t one or two spoon of doenjang.




2. Put the meat lump into the pot.

Actually I hesitated for a moment, what's the better, the steamed pork, the boiled pork, or the smoked? I chose the boiled one. It would take the shortest time among them.



3. Boil it for roughly 40 munites. (The time is up to you, actually.)



4. Steam it for about 20 munites. Well, if you spent more time when boiling, you can skip this and vice versa.




5. Now slice it as you want.

Like in the previous post, the dish is wonderfully matched with Kimch!

It was past the midnight when I completed. Perhapse, I was out of mind, a little bit..