That, my friends, is one layer of fatty meat, one layer of meaty fat and one layer of pure fatty goodness. Are you grossed out? If you are, first of all, this blog might not be for you! Second though, stick with me because the finished product looks something like this:
Do I have you back? Excellent. So here's the deal, this is a Korean dish that requires a minimum of two eaters but is a great example of the more the merrier. This past Easter Monday, the Urban Foodie, the Pineapple Princess, myself and ten of our friends got together for one such meal.
Things you'll need:
- Pork belly (two people per pack)
- Green onions (two people per bunch)
- Perilla Leaves (two people per pack) (Find at any Korean supermarket)
- Red chili powder (a few teaspoons)
- Garlic (as much as you want)
- Sesame Oil (a few teaspoons)
- Soybean Paste (quite a bit) (Find at any Korean supermarket)
- Kimchi (as much as you want)
- Rice (half a cup to one cup per person)
- Red leaf lettuce (two people per head)
- Alcohol (Is it Friday or Saturday? A lot. Any other day? Are you employed? Yes? Maybe a little less, friend.)
- Newspaper (Do you like mopping greasy floors? No? A lot then.)
- One each of these for every five people or so:
Why one of those strange cooking tops? You see that hole in the middle? It drains to that hole in the side giving you these:
You see that cup there? That's triple-distilled pork fat bro. You get about one of those cups per two packs of meat.
So I mean, at this point, the recipe may look a little daunting. You seem to require a lot of ingredients and no shortage of equipment to get this done. Don't be afraid though! It's really quite simple. Basically, this is how it goes down:
1. Shred onions and Perilla leaves and mix in a bowl with chili powder (it makes things spicy right? so if you can't handle the spicy, don't add so much!) and some sesame oil to make it all stick together.
2. That's really all there is to it. Everything else you just straight up throw on the grill and leave it until it's either crispy and beautiful or browned and aromatic. Ie. sliced garlic, kimchi, porkporkpork (cut these to 1.5-2 inch sections with scissors), and any other veggies you want.
3. Then you take your leaf of lettuce (I generally halve it so I can stuff it in my mouth better), add some rice to it, throw some of that green onion/perilla leaf salad on it, throw your cooked stuff on it, add a dollop of soybean paste and some sesame oil (if it's your thing), wrap that thing up and scarf it down. Easy as pie. And you all know that I love pie.
4. Repeat steps 2 and 3 until you can't accomplish step 3 anymore.
A few P.S. items:
- If you're going to use the table top stove, you should put newspaper underneath it and on the floor because the grease flies everywhere. That green tablecloth? That went in the garbage after the meal.
- If you don't have all of this stuff, no big deal. Just cook the meat in a pot (pot>skillet because it'll keep more grease in) and empty the grease after each round!
Lastly, if you don't want your house doused in vaporized grease and smelling of porkporkpork for days, do it at a friend's house. That's what friends are for ;).
TL;DR
PorkPorkPork goooood. Easy to make. Make it. Eat it with friends. Be happy.
OH! P.P.S.
Everybody knows what a Jager-bomb is by this point right? Drop a shot of Jager into a glass of beer or Red Bull, throw back and enjoy that weird sense of up and down at the same time? Well, along with this meal most of my friends enjoyed a beer or three. Many Koreans would also enjoy it with a few glasses of Soju (소주). Do you see where I'm going with this? Drop a shot of Soju (purchase at your local LCBO) into a glass of beer and throw back (Fridays and Saturdays only!). For extra fun, balance shot on top of glass between two chop sticks, have one person scream SOJU! and everyone else scream BOMB! as they pound the table with their fists. Repeat until shot bombs into your beer and then throw back (Still only for Fridays and Saturdays!). Now you're ready. Get your porkporkpork on.
No comments:
Post a Comment