Porkbelly Sandwich

Crispy pork belly, kimchi, milk bread and chili mayo

Finally, the local restaurants and food places have reopened and of course I did not miss the trouble of plunging into the queues of the Asian scene restaurants. Even though the obligatory ramen and sushi program had to be covered first because of deficiency symptoms, in phase 2, new and innovative restaurants were added, which were tested by me.

Korean was on the agenda today and what I had eaten there was really phenomenal. In addition to octopus and bibimbab, I also ordered a portion of styrfried Porkbelly, which was served with kimchi and salad. The salad leaf acts as a kind of “wrap”, in which you wrap small pieces of pork belly, as well as kimchi and a kind of chili mayo and eat it with one bite.

The taste was really unique, which was also due to the very spicy and slightly spicy marinade. The mayo gave the whole thing a very soft taste and neutralized the heat to a minimum.

Of course, research was carried out immediately in front of the home computer to find out an approximate guide to the method of preparation and anyone who knows me knows, that I like to let my own idea flow here and there. As a huge fan of Koranic milkbread, the solution was obvious and after some tinkering, this phenomenal Porkbelly sandwich came out.

Ingredients, Porkbelly Sandwich:

Here’s how it works:

1. For the bread you first make a kind of starter dough. This makes your dough a little more fluffy. Otherwise, the production is very reminiscent of that of French brioche. For the pre-dough (also called tangzhong), water and milk are heated in a saucepan before adding the flour in a swing. Then stir the dough until a white film covers the bottom of the pot and the dough acquires a rubbery texture. Now put the dough in a kneading machine, add the egg and knead the dough for about 5 minutes. At the same time, heat the milk with the butter and sugar until the butter dissolves, then add the dry yeast – the mass must not be too hot, otherwise the yeast will break. The mixture is added to the pre-dough. Finally, add the flour and pistachios to the kneading bowl. The dough should now be kneaded for another 10 minutes to a homogeneous, slightly sticky mass. After that, the dough must rise covered for about 2 hours.

2. For the marinated Porkbelly, cut the pork belly first into slices and then into thin strips. For the marinade, garlic and ginger, first peel and then chop finely. Mix with the gochujang (chili paste), the peanut butter, sugar and soy sauce. Carefully marinate the pork belly with the paste. Leave to inse for at least 30 minutes.

3. When the dough has risen, preheat the oven to about 160 degrees. Line a breadboxtray tin with baking paper and pour the dough into it. Scratch the top slightly and bake the bread for about 35-40 minutes.

4. Now heat a pan with oil. Fry the meat carefully in it, while not burning the marinade. It is advantageous to place the pieces of meat in such a way that the skin side is the first to rest on a frying surface. When the meat has taken on a reddish-brown color and beautiful roasted aromas have formed, then it is ready.

5. When the bread is ready baked, carefully cut off a slice. Cut the spring leach into rings. Now, first place some kimchi and then some salad on it. Then you put slices of pork belly on the salad, sprinkle the leek over it and top everything with the mayo. Finally, sprinkle some roasted sesame on top. The Porkbelly Sandwich is ready!!

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