
Sodium was reduced by using plain yogurt in the soybean paste sauce. Roasted brown rice was used to compensate for the lack of flavor with a savory flavor.
Calories
472kcal
Carbs
18.8g
Protein
19.9g
Fat
35.3g
Sodium
193.7mg
Others
Whole Pork Belly 200g, Dried Rosemary 1g, Rosemary 2g, Olive Oil 15g Side Vegetables1 : White Beech Mushroom 30g, Carrot 20g, Onion 60g Side Vegetables2 : 2가지색 Mini Bell Pepper 30g, Onion 60g, Vinegar 15g, Sugar 1g 매쉬포테이토 : Potato 100g, Butter 10g, Milk 30g Sauce : Doenjang (Soybean Paste) 15g, Chopped Garlic 15g, Chopped Onion 15g, Plain Yogurt 30g, Sugar 15g Garnish : Roasted Brown Rice 25g
Rosemary
Carrot
Onion
Potato
Milk
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Follow the steps to see at a glance when and how each ingredient is used.
🔍Marinate the whole pork belly in dried rosemary, rosemary, and olive oil.
🔍Cut the onion into bite-size pieces and lightly toss with vinegar, sugar, and rosemary.
🔍Thinly chop the onion and the two colors of mini bell pepper, soak in sugar and vinegar, and squeeze out the moisture.
🔍Cut the carrot into bite-size pieces, lightly stir-fry in butter, and add the white beech mushroom to stir-fry together.
🔍Marinate the marinated whole pork belly in plain yogurt for about 30 more minutes, then braise in the sauce.
🔍Steam the potato, make mashed potato with butter and plate, then top with grilled whole pork belly, the prepared vegetables, and roasted brown rice to finish.