I have always been particularly fond of Korean barbecue, and recently, on a whim, I decided to try grilling pork belly at home using an electric griddle. To my surprise, it was a great success and incredibly delicious. From now on, when I crave it, I can simply grill it at home. The world can no longer stop my foodie heart. My WeChat ID is 3890371, and I welcome friends who enjoy cooking and baking to add me, please note ‘Dou Guo’.
Ingredients for Grilled Pork Belly: – A large piece of pork belly (unweighed, preferably with more fat and thicker) – Half an onion – A large bunch of lettuce – One and a half abalone mushrooms – Three tablespoons of light soy sauce – One tablespoon of white sugar – One tablespoon of June Fresh soy sauce – One tablespoon of salt – One tablespoon of fermented bean paste – Five or six slices of ginger – Six cloves of garlic – An appropriate amount of cumin – An appropriate amount of barbecue sauce Method for Grilling Pork Belly: Step 1: Marinate the meat overnight, selecting a large piece of pork belly with more fat and thickness. Step 2: Clean it and use kitchen paper to absorb the moisture, then wrap it in a food bag and freeze it in the refrigerator for two to three hours to make it easier to slice. Step 3: Do not slice too thin; a bit of thickness is more delicious, a tip from a foodie, but not too thick either. Step 4: Place the sliced pork belly in a dry basin and begin marinating with three tablespoons of light soy sauce (common small spoon at home). Step 5: Add one tablespoon of June Fresh soy sauce. Step 6: Add one tablespoon of fermented bean paste (I used Haitian fermented bean paste). Step 7: Add one tablespoon of white sugar. Step 8: Add two tablespoons of salt. Step 9: Add five or six slices of ginger. Step 10: Halve six cloves of garlic. Step 11: Mix well and massage for better flavor absorption. Step 12: Seal with plastic wrap and refrigerate overnight. Step 13: Cut the onion into strips. Step 14: Cut the abalone mushrooms into a flower pattern (as shown in the picture). Step 15: Wash the lettuce and set aside. Step 16: Turn on the electric griddle, brush with oil when hot, and then place the meat, onion, and abalone mushrooms. You can close the lid for faster cooking, or grill directly. Flip the meat when it changes color, and sprinkle some cumin before serving. The meat should be tender and bouncy. For grilling onions and abalone mushrooms, close the lid for faster cooking. Flip the abalone mushrooms and close the lid for a few more seconds. Step 17: Grilled meat. Step 18: Spread lettuce, place a slice of grilled pork belly, a slice of abalone mushroom, and some onion. Roll it up with chili rings for an excellent taste. Step 19: The finished product. Step 20: Bought thin chili rings that are spicy and satisfying. Step 21: You can also roll it up and dip it in barbecue sauce, or not, the barbecue sauce is bought ready-made from the supermarket. Step 22: Today’s lunch also includes stir-fried lamb with scallion, dipping sauce vegetables, and Korean pumpkin porridge (there is a recipe, very delicious, the color is light today because the pumpkin is homegrown and has a lighter color). It was a very satisfying meal.