Glasswort Pork Belly

Ingredients

Whole Pork Belly(150g), Glasswort Powder(10g), Salt(0.5g), Pepper Powder(0.2g) Garlic Chives(30g), Butter(5g) - 소스 : Candied Citron(20g), Ssamjang (Seasoned Soybean Paste)(10g), Sugar(20g), Fresh Cream(20g) Soft Tofu(30g), Onion(20g), Carrot(20g)

Instructions

1. 1

   Sprinkle the whole pork belly with glasswort, salt, and pepper and let it age.

   
2. 2

   Cut the chive into about 6cm lengths, julienne the onion, and slice the carrot flat.

   
3. 3

   Finely chop the soft tofu.

   
4. 4

   Mix ssamjang, sugar, and fresh cream evenly into citron syrup.

   
5. 5

   Mix the chopped soft tofu into the evenly mixed candied citron, place in a pot, add the sliced onion and carrot, and simmer gently to make the sauce.

   
6. 6

   Lightly grill the aged whole pork belly in a buttered pan, then cook in the oven for about 20 minutes, cut into bite-size pieces; lay chive on a plate, top with the grilled pork belly, and top with sauce to finish.