Pork Belly in 30 minutes
30 min. Recipe Yield:
2 servings Difficulty:
Medium recipe
Pork belly in 30 minutes is a Korean recipe that is very simple and very quick, where preparation and frying takes only 30 minutes. Before slicing, place the brisket in the freezer for just 10-15 minutes; it will become a little firmer and easier to cut. After the vegetables are fried in the pan, a small amount of very tasty sauce remains, you can use it. You can put the vegetables, and put the already fried brisket in the frying pan with the sauce and heat it, turning it over for another 2-3 minutes, the thick aromatic sauce will cover the brisket, and it will become even tastier. When serving, in addition to fried sesame seeds, you can garnish with cilantro or parsley, or thinly sliced hot pepper. If you feel like there is too much hot pepper, reduce the amount, although in Korea this is considered a milder version than it really should be.
Recipe Ingredients
Cooking Recipe
The recipe for pork belly in 30 minutes is very simple. Cut the pork belly into 5 cm wide and 3 mm thick. To make it easier to cut, place the brisket in the freezer first. Cut the onion in half lengthwise and then thinly slice. Cut the green onions into 4 cm lengths.
Place all ingredients for the sauce into a deep bowl and mix well. Add chopped brisket and two types of onions to the sauce. Mix everything and set aside for 10 minutes to marinate. In the meantime, you can fry the sesame seeds in a dry frying pan.
Place the brisket in a preheated frying pan and fry on both sides for 12-15 minutes. When the brisket is ready, transfer it to a plate, and put two types of onions and the remaining marinade into the pan. Fry, stirring occasionally for 3-4 minutes. Vegetables should not be raw, and at the same time they should not turn into porridge. Transfer the prepared vegetables to the brisket, sprinkle with toasted sesame seeds and serve.