Aromatic Scallion Pork Belly Boil
Yoon Yoo-seon’s Scallion Pork Belly: A Secret to Utilizing 100% of Scallion Greens!
Introducing Yoon Yoo-seon’s Scallion Pork Belly recipe, which uses the green tops of scallions, often discarded, to infuse a wonderful aroma and eliminate any gamey smell. This dish is incredibly simple to make with just pork belly and scallions, making it perfect for special occasions or when entertaining guests. The subtle fragrance of the scallions enhances the richness of the pork belly, offering a delightful taste experience.
Boiled Pork Ingredients
- 1.6kg Pork Belly (for grilling)
Scallion Preparation and Aromatics
- 1 bunch Scallions (primarily green parts)
- 10 whole Garlic cloves
- 1/2 Tbsp whole Peppercorns
- 1/2 Onion
- 1 Scallion (primarily white part)
- 1 bunch Scallions (primarily green parts)
- 10 whole Garlic cloves
- 1/2 Tbsp whole Peppercorns
- 1/2 Onion
- 1 Scallion (primarily white part)
Cooking Instructions
Step 1
Pat the pork belly dry with paper towels to remove any excess blood. This step is crucial for a clean flavor without any gamey odor.
Step 2
Sprinkle salt and pepper evenly over the pork belly and let it marinate for about 10 minutes. This helps to lock in the juices, resulting in a more tender and succulent boiled pork.
Step 3
Wash the green parts of the scallions thoroughly. You can roll them up like a mat or cut them lengthwise with scissors to spread them out. This will make it easier to wrap the pork belly and infuse it with scallion flavor.
Step 4
Lay a layer of the prepared green scallion parts at the bottom of a large pot or steamer. Then, arrange the seasoned pork belly on top without overlapping.
Step 5
Layer the pork belly with the green scallions again, followed by another layer of pork belly, creating a total of 5 layers (‘scallion greens – pork belly’). This layering ensures the scallion aroma permeates the entire piece of meat.
Step 6
Cut the stacked pork belly into manageable pieces, about 5cm (2 inches) long. This size is good for cooking and serving.
Step 7
Line the bottom of the cooking pot with thinly sliced onion and the white parts of the scallions. This prevents the meat from sticking and adds a subtle aroma. Next, arrange the cut pork belly pieces upright around the edges of the pot, showcasing the cut surfaces. Pour in the mirin and water.
Step 8
Add the whole garlic cloves and whole peppercorns among the pork pieces. These aromatics will help to remove any porky smell and add depth to the flavor during cooking.
Step 9
Bring the pot to a boil over high heat for 5 minutes. Once the liquid starts to bubble, reduce the heat to medium. This initial high heat sear helps to seal in the juices.
Step 10
Cover the pot tightly and let it simmer over medium heat for 30 minutes. After simmering, turn off the heat completely and let it steam, covered, for another 10 minutes. This resting period allows the pork to become even more tender and juicy.
Step 11
While the pork is cooking, prepare the dipping sauce. Combine all the ingredients for the shrimp paste relish (fermented shrimp paste, minced garlic, minced onion, minced scallion, minced Cheongyang chili, minced red chili, sugar, sesame oil, and sesame seeds) in a bowl and mix well. Adjust the amount of chili peppers to your preference for spice.
Step 12
Slice the cooked scallion pork belly into desired portions and arrange them on a serving plate. Serve with the prepared shrimp paste relish on the side. The savory, sweet, and slightly spicy relish beautifully cuts through the richness of the pork.
Step 13
Your aromatic scallion pork belly is now ready! Enjoy its tender texture and fragrant flavor, perhaps with some steamed rice and kimchi.
