What is Korea without Kimchi? It is a staple in many of their traditional dishes, it is so common to find it in all their meals as a side dish. It is usually made out of Napa cabbage, radish, some carrots and fused together with the red hot chili flake known as Gochugaru.
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Here we learn the most basic kimchi, it is a great introduction to fermentation and a great dish to make for any meal. So get your jars out and clear out a shelf because your whole kitchen is going to smell like kimchi soon.
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Tau Yu Bak
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Tau Yu Bak or light soy sauce braised pork belly. Soft tender chunks of pork belly, to the point of falling apart. A very simple dish that is braised to perfection, with a sauce that is so savory and so delicious that you will just leave you coming back for more. A sweet and savoury sauce that penetrates deep into the meat, leaving you with a mouth watering, jaw dropping tender piece of pork belly.
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Perfect over some rice, over some noodles or with some steamed man tou or steamed bao buns. The soft sweet fluffy buns jut make for such a great pair with this soft tender savory meat.
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How to Make it Extra Tender?
1.
Peel and crush 6 cloves of garlic and peel and slice 1 thumb sized piece of ginger.
2.
In a pot add in enough oil to cover the base of the pot and heat it up to high heat.
3.
Once hot add in 1 tablespoon of fried shallots, your 6 cloves of crushed garlic, 1 thumb sized piece of ginger and 1 tea spoon of five spice powder.
Ingredients
1.
500g Pork Belly
2.
1/3 Cup Light Soy Sauce
3.
1/3 Cup Dark Soy Sauce
4.
6 Cloves Garlic
5.
1tb Fried Shallots
6.
1ts Five Spice Powder
7.
6 Pieces Spring Onion
8.
Thumb Size Ginger
9.
15g Rock Sugar
4.
Once fragrant add in your pork belly skin side down and press down try to get a nice char onto your pork belly to release all of its fat in the skin.
5.
Once nicely seared add in 1/3 cup of light soy sauce, 1/3 cup of dark soy sauce and 15g of lump/rock sugar. Give the whole thing a good mix together.
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6.
Add in 6 pieces of whole spring onions and enough water to cover the mixture.
7.
Ensure the skin side is faced down, cover with a lid leaving a small gap and lower the heat to low and let it simmer away for 1 hour and 30 minutes.
8.
After that long wait you should be greeted with a fragrant tender piece of pork belly that I know you will love.
Enjoy over some fresh rice or some steamed bao buns.