Salted Pork for Korean-Style Bossam or Samgyeopsal

1. 1

   Clean the block of pork belly.

2. 2

   Trim off any excess fat!

3. 3

   Slice the pork into 1-cm thick pieces against the fibres running in the meat.

4. 4

   Sprinkle over evenly with salt.

5. 5

   Use a ratio of 1% of salt to the whole weight.

6. 6

   Put the pork and the green part of the Japanese leek into a plastic bag.

7. 7

   Chill in the fridge for a whole day.

8. 8

   You might not be able to see in the photo, but there is some moisture on the surface.

9. 9

   It means the flavour inside the meat has concentrated.

10. 10

    A new Korean-style barbecue!

11. 11

    Take a look at this recipe, Samgyeopsal with Yuzu!

* Per serving · 4 servings · Values may vary.

No additional tips available.