Chewy Pork Belly with Glutinous Rice Flour Coating
Autumn Health Food! Altoran’s Pork Belly with Glutinous Rice Flour Recipe
We’re recreating the Pork Belly with Glutinous Rice Flour, featured on MBN’s ‘Altoran’ as part of their ‘Quest for the Best Autumn Table’ episode. This dish boasts a crispy exterior from the glutinous rice flour coating and a tender, juicy interior, making it a truly special pork recipe.
Chewy | Main Ingredients for Pork Belly with Glutinous Rice Flour- 400g Pork Loin, sliced to 2mm thickness
- 60g Soy Sauce
- 60g Sugar
- 120g Water
- 50g Cheongju (Korean Rice Wine, or substitute with Mirin)
- 1 tsp Black Pepper
- 4 Tbsp Garlic Juice (or juice from mashed fresh garlic, or store-bought)
- 1 Tbsp Ginger Juice (or juice from mashed fresh ginger, or store-bought)
- 2 cups Commercial Dry Glutinous Rice Flour (suitable for frying or pan-frying)
- 1 Tbsp Cooking Oil
- A few Perilla Leaves (for garnish and serving)
- A bit of the white part of Green Onion (for scallion garnish)
Zesty Mustard Sauce Ingredients- 1/2 Tbsp Salt
- 1 Tbsp Prepared Mustard (adjust to taste)
- 2 Tbsp Water
- 2 Tbsp Vinegar
- 2 Tbsp Sugar
- 1/2 Tbsp Salt
- 1 Tbsp Prepared Mustard (adjust to taste)
- 2 Tbsp Water
- 2 Tbsp Vinegar
- 2 Tbsp Sugar
Cooking Instructions
Step 1
First, slice the 400g of pork loin into thin 2mm pieces. In a bowl, combine 60g soy sauce, 60g sugar, 120g water, 50g cheongju, 1 tsp black pepper, 4 Tbsp garlic juice, and 1 Tbsp ginger juice. Mix well to create the marinade. Place the sliced pork into the marinade, ensuring each piece is coated. Cover with plastic wrap and let it marinate in the refrigerator for 30 minutes. This marinating step allows the flavors to deeply penetrate the meat, enhancing its taste.
Step 2
Drain the excess marinade from the pork using a sieve. Gently pat the slices dry with paper towels. Then, evenly coat both sides of the pork with the dry glutinous rice flour. Applying a thin layer of rice flour is key to achieving a crispy exterior.
Step 3
Heat 1 Tbsp of cooking oil in a pan over medium-low heat. Place the glutinous rice flour-coated pork slices in the pan. Cook slowly over low heat, flipping occasionally, until golden brown and crispy on both sides. Be mindful of the heat to prevent the rice flour from burning. Ensure the pork is cooked through by allowing sufficient cooking time. The goal is to achieve a crispy, savory coating from the glutinous rice flour and a tender, juicy inside from the pork.
Step 4
Meanwhile, prepare the scallion garnish. Take the white parts of the green onions, cut them in half lengthwise, remove the core, then roll them up and slice thinly into matchsticks. This method ensures a beautiful presentation and a pleasant texture.
Step 5
Soak the julienned scallions in cold water for about 5 minutes to remove their pungent spiciness. After soaking, drain them well. This process keeps the scallions crisp while mellowing their sharp flavor, making them a perfect accompaniment to the pork.
Step 6
Arrange the cooked pork belly with glutinous rice flour coating on a serving plate. Artfully place the prepared scallion garnish on top of the pork. You can also add a few fresh perilla leaves for an extra aromatic touch.
Step 7
Finally, prepare the mustard sauce. In a small bowl, combine 1/2 Tbsp salt, 1 Tbsp prepared mustard, 2 Tbsp water, 2 Tbsp vinegar, and 2 Tbsp sugar. Whisk until smooth, ensuring there are no lumps of mustard. Serve the prepared mustard sauce alongside the pork. The zesty kick of the mustard will cut through the richness of the pork and elevate the overall flavor. Enjoy your delicious meal!
