Refreshing and Tangy Minari Salad (Korean Water Parsley Salad)
Tender Pork Shoulder (Arong Satae) Boiled Pork Belly Recipe – Perfectly Paired with Minari Salad!
Enjoy the wonderfully chewy texture of pork shoulder boiled to perfection! This dish is elevated with a side of vibrant, refreshing Minari salad, creating a delightful contrast that cuts through richness. It’s a fantastic choice for a special meal or an everyday treat.
Main Ingredients
- 900g Pork Shoulder (Arong Satae)
- 1 bunch Fresh Minari (Korean Water Parsley)
For Boiling the Pork
- 1 stalk Green Onion (white part or with roots)
- A pinch of Whole Peppercorns
- 2 Tbsp Cheongju (rice wine) or Mirin
- 1 Tbsp Doenjang (soybean paste)
- 1-2 Star Anise or Bay Leaves (for aroma)
Minari Salad Dressing
- 1 Tbsp Soy Sauce
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 2.5 Tbsp Vinegar
- 1.5 Tbsp Sugar
- 1 Tbsp Fish Sauce (anchovy or sand lance)
- 1/2 Tbsp Minced Garlic
- A drizzle of Sesame Oil
- A sprinkle of Toasted Sesame Seeds
- 1 stalk Green Onion (white part or with roots)
- A pinch of Whole Peppercorns
- 2 Tbsp Cheongju (rice wine) or Mirin
- 1 Tbsp Doenjang (soybean paste)
- 1-2 Star Anise or Bay Leaves (for aroma)
Minari Salad Dressing
- 1 Tbsp Soy Sauce
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 2.5 Tbsp Vinegar
- 1.5 Tbsp Sugar
- 1 Tbsp Fish Sauce (anchovy or sand lance)
- 1/2 Tbsp Minced Garlic
- A drizzle of Sesame Oil
- A sprinkle of Toasted Sesame Seeds
Cooking Instructions
Step 1
In a large pot, add enough water to cover the pork shoulder. Add all the ingredients for boiling the pork (green onion, peppercorns, cheongju/mirin, doenjang, star anise/bay leaves) and bring to a boil over high heat. These aromatics will help remove any gaminess and add depth of flavor.
Step 2
Since the pork shoulder cut is thick, cut it in half to shorten the cooking time and ensure even cooking. Once the water reaches a rolling boil, carefully add the halved pork. Start timing from this moment!
Step 3
Boil the pork over high heat for 20 minutes. Then, flip the pork to the other side and continue to simmer over medium-low heat for another 20 minutes. Turn off the heat, cover the pot, and let it rest for 5-10 minutes. This resting period allows the juices to redistribute, resulting in a wonderfully moist and tender boiled pork.
Step 4
Remove the boiled pork from the pot and place it on a plate. Let it cool slightly so it’s easier to handle – slicing it piping hot can cause it to break apart. Once it’s cooled enough to touch, slice it thinly, about 0.5 cm thick.
Step 5
While the pork is boiling, prepare the refreshing Minari salad! Trim off any tough stems or wilted leaves from the minari. Wash it thoroughly under running water 2-3 times to remove any dirt or grit. Ensure it’s clean and fresh.
Step 6
Gently shake off excess water from the washed minari or pat it dry with paper towels. Then, cut the minari into manageable lengths of about 5-6 cm. This makes it easier to eat.
Step 7
In a mixing bowl, combine all the dressing ingredients: soy sauce, gochugaru, vinegar, sugar, fish sauce, and minced garlic. Whisk them together until well blended. Taste the dressing and adjust seasonings as needed – add a little more soy sauce or fish sauce if you prefer it saltier, or more sugar or vinegar for a different balance.
Step 8
Add the cut minari to the prepared dressing. Gently toss the minari to coat it evenly with the dressing, being careful not to mash the delicate leaves. The goal is to keep the minari crisp!
Step 9
Arrange the thinly sliced boiled pork on a serving plate. Generously pile the freshly dressed Minari salad alongside the pork. Enjoy the harmonious combination of the savory, tender boiled pork and the zesty, crisp Minari salad!
