Main ingredients 🥩
Pork bellySakeMirinSoy sauceKatsuobushi (bonito flakes)Ssamjang (spicy soybean paste)Agar-agar powderMini scallionsMini carrotsLettuceMustard greensAssorted mushroomsTruffle oilMaldon salt
Striker Chef's Powdered Pork Belly
An exotic, creative dish presented in a flower pot theme, featuring crispy fried pork belly powder and special ssamjang jelly.
🙋 Recommended for
- ⭐ Those who want to try a unique and creative fine-dining concept, inspired by YouTube memes.
- ⭐ Those who want to impress guests with a visually stunning and surprising presentation.
Ingredients needed 🛒1 servings
- Pork belly, 300g
- Sake, 2 tbsp
- Mirin, 2 tbsp
- Soy sauce, 1 tbsp
- Katsuobushi (bonito flakes), 1 handful
- Ssamjang (spicy soybean paste), 2 tbsp
- Agar-agar powder, 5g
- Water, a little
- Mini scallions, 3 stalks
- Mini carrots, 2
- Lettuce, a little
- Mustard greens, a little
- Assorted mushrooms, 50g
- Truffle oil spray, a little
- Maldon salt, a pinch
- Black pepper, a pinch
Recipe 🍳
- Place the pork belly in a frying pan and fry until all the fat has rendered out and it becomes crispy like a cracker, developing a strong Maillard reaction.
- Drain the excess fat from the fried pork belly, then finely mince it on a cutting board or process it in a blender to create pork belly powder.
- In a saucepan, combine sake, mirin, and soy sauce. Bring to a boil, then turn off the heat and add katsuobushi. Let it steep for about 5 minutes to create a rich broth. Strain to get clear broth.
- Add ssamjang, a little water, and agar-agar powder to the strained broth. Stir well and bring to a boil.
- Cool the boiled mixture in an ice bath, then refrigerate until it solidifies into ssamjang jelly.
- Once firm, place the ssamjang jelly in a blender and lightly pulse until it has a soil-like texture.
- Toss the assorted mushrooms with truffle oil spray. Use a kitchen torch to lightly toast the surface for added aroma.
- Prepare a wooden pot or a deep container. Layer the blended ssamjang jelly and pork belly powder alternately to create a soil-like base.
- Arrange the mini scallions, carrots, lettuce, and mustard greens on top of the pork belly powder layer, as if planting them in a pot. Place the roasted mushrooms, then finish with a light sprinkle of Maldon salt, black pepper, and truffle oil.
- Fry pork belly until crispy and dry, then finely mince into powder.
- Make a broth with soy sauce and katsuobushi, then boil with ssamjang and agar-agar.
- Chill the mixture to make ssamjang jelly, then lightly blend for a soil-like texture.
- Toss mushrooms with truffle oil and lightly toast with a torch.
- Layer jelly and pork belly powder in a pot, then plant vegetables and mushrooms to finish.
Cooking tips 💡
- When frying the pork belly, ensure it's cooked until completely dry and crispy like a cracker. If not sufficiently cooked, it may clump when blended due to moisture.
- The agar-agar jelly provides a pleasant chewiness that perfectly balances the meat powder and crisp vegetables, mimicking the experience of eating a wrap.
- A final spray of truffle oil evenly coats the vegetables, adding a touch of moisture like dew and enhancing the luxurious aroma.
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