Lotus Leaf Wrapped Pork Belly with Potato Lotus Jeon
A Trio of Flavors with Lotus Leaf: Pork Belly, Kimchi, and Lotus Jeon
Experience a delightful culinary journey with three dishes enhanced by the subtle, aromatic essence of lotus leaves. When pork is wrapped and steamed within lotus leaves, it absorbs their natural fragrance, eliminating the need for other spices. This recipe presents a unique ‘Lotus Leaf Trio’ featuring succulent pork belly, freshly made kimchi, and savory jeon (pancakes) made with pureed lotus leaf. Lotus leaves are traditionally believed to purify blood, darken hair, and improve complexion. Wishing you all good health and beauty! ^^
For the Pork Belly- 500g pork belly or shoulder for ssamgyeopsal/bossam
- 2 large fresh lotus leaves (or dried, rehydrated)
- 1 liter water (for boiling)
For the Potato Lotus Jeon- 4 Tbsp potato starch
- 1/2 cup water
- 1 large potato (approx. 100g)
- 1/3 tsp sea salt (to taste)
- Cooking oil (for frying)
- 10 red dates (for garnish)
- 4 Tbsp potato starch
- 1/2 cup water
- 1 large potato (approx. 100g)
- 1/3 tsp sea salt (to taste)
- Cooking oil (for frying)
- 10 red dates (for garnish)
Cooking Instructions
Step 1
Pat the pork belly thoroughly dry with paper towels to remove any excess blood. This step is crucial for a clean, non-gamey flavor.
Step 2
Wash the lotus leaves clean and pat them dry. If using dried lotus leaves, soak them in lukewarm water until pliable before use.
Step 3
Place the dried pork belly onto a lotus leaf and carefully wrap the pork completely, ensuring there are no gaps. This allows the subtle lotus fragrance to infuse the meat evenly.
Step 4
Secure the wrapped pork tightly with kitchen twine or toothpicks to prevent it from unraveling during cooking. This also helps maintain a neat shape.
Step 5
Place the wrapped pork into a pot and add about 1 liter of water. Bring to a rolling boil over high heat, then reduce the heat to medium-low and simmer gently for 40 to 50 minutes. (Cooking time may vary depending on heat intensity, pot type, and thickness of the meat. Check periodically.)
Step 6
Using tongs, carefully remove the cooked pork from the pot and transfer it to a cutting board. Be cautious of steam to avoid burns.
Step 7
Gently unwrap the lotus leaves and let the pork rest for a few minutes until it’s slightly cooled but still warm. Slicing while warm helps maintain its tenderness and prevents it from crumbling. Cut into desired serving sizes.
Step 8
Arrange the lotus leaves attractively on a serving platter. Place the sliced pork belly and kimchi alongside for a beautiful presentation of your ‘Lotus Leaf Trio’.
Step 9
To prepare the Potato Lotus Jeon, peel the potato and place it in a blender with 1/2 cup of water. Blend until smooth. If the mixture is too thick, add a little more water.
Step 10
In a bowl, combine the blended potato mixture with 4 Tbsp of potato starch and 1/3 tsp of sea salt. Mix well to form a batter. Taste and adjust salt as needed.
Step 11
Heat a non-stick frying pan over medium heat and add cooking oil. Spoon about one tablespoon of batter for each jeon onto the hot pan, creating small, thin pancakes. Garnish each with a slice of red date.
Step 12
Fry for a few minutes per side until golden brown and crisp. The outside should be crispy, and the inside should be chewy.
Step 13
Arrange the finished Potato Lotus Jeon on a plate. While delicious when hot, they become even chewier as they cool slightly. Enjoy this delightful jeon with your lotus leaf pork belly and kimchi!
