I reduced the use of sodium by using seaweed powder.
Calories
618kcal
Carbs
22.5g
Protein
31.8g
Fat
44.6g
Sodium
136.9mg
Ingredients
Main
Others
Whole Pork Belly(150g), Glasswort Powder(10g), Salt(0.5g), Pepper Powder(0.2g) Garlic Chives(30g), Butter(5g) - Sauce : Candied Citron(20g), Ssamjang (Seasoned Soybean Paste)(10g), Sugar(20g), Fresh Cream(20g) Soft Tofu(30g), Onion(20g), Carrot(20g)
Finding these ingredients in the US
- Garlic ChivesSold at Korean and Chinese markets as 'buchu' or garlic chives. Regular chives are much milder — use more.
Nutrition Facts
Per 100g of main ingredientsGarlic Chives
- Rich in iron (3.1mg) — helps your blood carry oxygen
- Rich in calcium (110mg) — a key building block of bones and teeth
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Carrot
- Rich in vitamin A (460μg) — supports normal vision and skin health
- Rich in dietary fiber (3.1g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Sprinkle the whole pork belly with glasswort, salt, and pepper and let it age.
🔍Cut the chive into about 6cm lengths, julienne the onion, and slice the carrot flat.
🔍Finely chop the soft tofu.
🔍Mix ssamjang, sugar, and fresh cream evenly into citron syrup.
🔍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.
🔍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.