Sunday, January 8, 2012

Korean Pork Belly with Green Beans

Resolved: New Year's resolutions are not for me. Within a week of vowing to cook simpler meals, here I am making Korean Pork Belly with Green Beans, but before I get to that why don't I do a little recap of the year 2011 and my life:

2011 was a mixed year. I had a number of highlights, some clearly more important than others, but it all started with New Years in Colorado with my college friends. Afterwards I started this blog and online dating. I bought a racing bike and trained for the MS 150 and then rode my bike down the West Coast over the summer. I worked two beer festivals, helped brew at a professional brewery, and really began to master my technique. I attended Mardi Gras and Wurstfest. I saw my three living grandparents and all but one of my aunts and uncles, as well as the vast majority of my cousins. I was in my friend's wedding party, at his housewarming party, and at my other friend's housewarming party. My students dominated their state test and I applied to grad school. Okay, technically I didn't finish applying until five days into 2012, but I definitely got the ball rolling in 2011. I beat Batman Arkham Asylum and started following a half dozen of DC's New 52 comics. And... I brought Daxos into my life.

It wasn't a bad year to be sure, but I'm ready for 2012!

Korean Pork Belly and Green Beans

For the Green Beans:

1 lb. Green Beans
4 cloves Garlic
0.5 inch cube of Ginger
2 splashes of Soy Sauce
A small child's handful of Peanuts
Cracked Pepper Flakes to Taste
Sesame Oil

Cut off the ends of the Green Beans and steam them for just a minute or two. They should be bright green, but not soft. Chop the Garlic, Ginger, and Peanuts fairly small. Fry them in a small amount of Sesame Oil along with your desired quantity of Pepper Flakes. Add the steamed Green Beans along with the Soy Sauce. Stir Fry them to your desired consistency. I like it a little crunchy.

For the Pork:

***I only slightly altered the excellent recipe found here:

1 lb. Thinly Sliced Pork Belly

1 tbsp Sugar
1 tbsp Chardonnay
Pinch of Pepper

1.5 tbsp Ground Fresh Chili Paste (Sambal Oelek brand)
1 tsp Soy Bean Paste (Koon Chun Sauce Factory brand... I think)
4 tbsp Soy Sauce
4 tbsp Chardonnay
5 cloves Garlic
1 cubic cm Ginger
Pinch of Pepper
1 Onion
3 Jalapenos
Sesame Oil

Slice the Pork Belly into small pieces. Put in a container and sprinkle Sugar, Chardonnay, and Pepper top, mixing it well.

While this sits, splatter the Chili Paste, Soy Bean Paste, Soy Sauce, Chardonnay, minced Ginger and Garlic, and Pepper into a Tupperware container or something similar. Shake it like a Polaroid picture.* Slice the Onion into long slivers and the Jalapenos into thin round slices. Toss it along with the Meat mixture into the Tupperware and shake it again to mix everything. Let it marinate for a good three to four hours.

Then, stir-fry it in a little Sesame Oil until the Pork is fully cooked. This shouldn't take too long and the marinade will have tamed the Onion already. Serve over a bed of Rice with the Green Beans. If you like Asian food, you'll like this. I've always had trouble making Asian dishes, but this is spot on and delicious.

*Chef's note: this is my method of choice for mixing sauces or egg for an egg batter or scrambled eggs. My wrist doesn't need the exercise from mixing it with a fork or whisk, ladies, so this is much better.

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