Choi Kang-rok's Jo-tang (Braised and Fried Tangsuyuk)
A high-class tangsuyuk dish where pork belly is braised with aromatic vegetables, then simmered in a soy sauce broth, coated in batter, fried, and served with sauce, meant to be cut with a knife.
Ingredients needed 3 servings
Recipe
Cooking tips
- Washing the surface oil with boiling water after searing the meat results in a clean taste without greasiness.
- Cutting the meat after it has completely cooled will maintain its neat, angular shape without the surface crumbling.
- Coating the meat with batter while holding it by hand can cause the batter to peel off where your fingers touched, making it difficult to fry evenly. Using a bamboo skewer is convenient.
- When adding starch slurry to the sauce, lower the heat and add it drop by drop like fine threads while stirring rapidly with chopsticks to prevent clumping.
Recommended for
- Those who want to taste the harmony of braising and frying, full of Chef Choi Kang-rok's unique dedication.
- Those who want to prepare a special main dish to be cut with a knife instead of regular tangsuyuk.
- Advanced cooks who want to complete a deeply flavorful pork dish with time and effort.
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