Main ingredients
daepae pork bellycucumberlarge green oniongarlicgingermirindoubanjiangjin soy saucesesame oilchili oil
Sung Si-kyung's Daepae Pork Belly with Cucumber
A unique boiled pork dish featuring thinly sliced cucumber soaked in ice water and daepae (paper-thin) pork belly blanched at a low temperature, served with a Chinese-style doubanjiang sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- If you blanch daepae pork belly in boiling water, the meat will become tough, so blanch it gently at a temperature just below boiling to keep it tender.
- Soak the cucumber in ice water, then drain well before using so the sauce adheres properly and the crunchiness is maintained.
- Doubanjiang is high in salt, so adjust the amount according to your taste.
Recommended for
- Those who want a refreshing and clean meat dish for a unique meal or as a drinking snack.
- Those who want to try a distinctive cooking method for daepae pork belly instead of simply grilling it.
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