How to make delicious braised pork belly with wine
It smells like wine and has a subtle sweetness, so it's really good. The onion in the cabbage chives salad has a pungent taste, so it makes the wine pork belly taste cleaner when served together. Although the cooking time is a little long, I will introduce you to a recipe for steamed wine pork belly, which is good as a customer's table setting, as well as a side dish and a side dish.
3 serving
Within 999 minutes
티티제
Ingredients
  • Pork belly meat
    1kg
  • Garlic
    7~8ea
  • Whole pepper
    20piece
  • leek
    1ea
  • leek
    1handful
  • onion
    1handful
  • Cabbage
    1handful
  • Soybean paste
    1T
  • Cheongju
    30cc
  • Mustard
    1/2T
  • Vinegar
    2T
  • Sugar
    1/2T
  • Water
    2T
  • Salt
    1/2ts
  • red wine
    200cc
  • Whole pepper
    10piece
  • Starch syrup
    4T
  • Sugar
    1T
  • Soy sauce
    3T
Cooking Steps
STEP 1/5
Dip pork in cold water to drain blood. I changed the water every 30 minutes and drained the blood for about an hour and a half. Boil green onions, garlic, soybean paste, and cheongju pepper in a pot. You can add bay leaves, onions, or coffee powder. When the water boils, I put in a lot of meat and boiled it for about an hour.
STEP 2/5
I prepared the cooked meat by trimming a little bit of the mess and dividing it vertically into three parts.
STEP 3/5
Please make cabbage and chives salad sauce. Slice green onions, chives, and cabbage thinly. You can put the cut ingredients together and add the sauce and serve it with steamed wine pork belly.
STEP 4/5
Boil starch syrup, sugar, soy sauce, and pepper in wine. Since it's a wine without sweetness, I think you should reduce sugar or starch syrup when cooking with a wine with sweetness. Add the ripe meat to the wine and simmer over medium or high heat until the sauce cuts well.
STEP 5/5
It's boiled down to the point where the seasoning is left only on the floor. You can cool the cooked meat and cut it and put it in the cabbage salad.
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