Main ingredients 🥩
pork bellysaltsugarwhole black peppercornsbay leaves
Ttukdak Hyung's Saltwater Aged Samgyeopsal Gui
A method to maximize flavor and prevent moisture loss by marinating cost-effective whole pork belly in a special saltwater brine for 2 hours in the refrigerator, resulting in a succulent grilled pork belly.
🙋 Recommended for
- ⭐ Those who want to enjoy affordable imported whole pork belly that is tender and delicious without being dry.
- ⭐ Those who want to become a meat master and impress everyone with a special pretreatment process before grilling at home or camping.
- ⭐ Those who desire perfectly grilled pork belly with a crispy exterior and a moist, juicy interior full of flavor.
Ingredients needed 🛒3 servings
- 1kg pork belly
- salt, as needed
- sugar, as needed
- a small amount of whole black peppercorns
- a few bay leaves
Recipe 🍳
- In a pot, add an appropriate amount of water, then add salt, sugar, whole black peppercorns, and bay leaves in measured quantities. Bring to a rolling boil to infuse the flavors.
- Cool the boiled brine completely by placing the pot over a bowl of ice or using the refrigerator until it is cold.
- Place 1kg of whole pork belly into a thick food-grade plastic bag or airtight container, then pour the fully cooled brine over it and seal.
- Arrange the pork so the brine coats evenly, then refrigerate in the fresh produce compartment for exactly 2 hours to age.
- After 2 hours, remove the pork and lightly rinse the surface under cool running water to remove excess salt.
- Pat the rinsed pork belly completely dry with paper towels, pressing firmly to remove all moisture.
- Slice the dried whole pork belly into thick pieces suitable for grilling, then cook on a griddle or preheated pan until golden brown on both sides.
- Boil water with salt, sugar, whole black peppercorns, and bay leaves, then cool completely.
- Place pork belly and cooled brine in a plastic bag and age in the refrigerator for 2 hours.
- Remove the pork, rinse with water, pat dry completely, slice into pieces, and pan-fry until golden brown.
Cooking tips 💡
- If you add the meat to hot brine, the outer surface of the pork belly will cook prematurely, preventing proper aging and causing juices to escape. Always cool the brine until it is as cold as ice water.
- This brining method allows moisture to be absorbed into the meat tissue, creating a texture where the outside is crispy and the inside bursts with juices when grilled.
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