did a korean grilled belly pork with gochujang for teban gardens community breakfast this morning on 18.11.2016. ^^

this my 22nd friday breakfast community meal at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

i just came back from korean on monday few days back. enjoyed all the korean bbq. 🙂

quite apt i guess to do a korean dish.

anyway i decided what to cook last minute & went to sheng shiong at 9.30pm last evening (ie the night before) & bought 1.5kg belly pork.

then i realized i did not have gochujang & went SS again & boughtthe only available 170g container. i think S$2.40??

 

after scalding to remove scum, i had the belly pork in sealed oven dishes in 95degC ove for 5.5hrs. started about 12am.

i got up about 6.45am, sliced the belly pork & seasoned with 2 tbsp gochujang, 4 tsp chopped garlic & 3cm chopped ginger.

then i cooked the onions & leeks.

1 whole large onion, & 1 whole leek.

first fried chopped garlic, the onions, then added leek. & oyster sauce & fish sauce.

dished them out onto the aluminium tray for transport.

then i fried the 1.5kg belly pork in 2 batches.

hot pan, a bit of butter, then the belly pork. charred a little bit but didn’t want to overcook. the dished on top of the onions & leek, covered with aluminium foil & transport to teban gardens.

anyway the community service centre folks & the volunteers all loved it.

pork was very tender but not breaking, good bite & quite excellent korean gochujang flavour & sweet tasty pork.

super la! ^^

<below i adjust the recipe for 500g belly pork>

c.h.e.f andy

Ingredients:

• 500g belly pork
• 1 large yellow onion
• 1 leek

brine (i only used 1/2 the brine to fill my 2 oven dishes with the pork inside)

• 1 tbsp flat sugar
• 1 tbsp flat salt
• 1 cup water (240ml)

seasoning

• 1 tbsp gochujang
• 2 tsp chopped garlic
• 2cm chopped ginger

Directions:

1. scald to remove scum
2. place belly pork (covered in brine) in sealed oven dishes in 95degC oven for 5.5hrs.
3. slice belly pork & season with gochujang, chopped garlic, chopped ginger.
4. meanwhile fry onions & leek & set aside.
5. return marinated belly pork to hot pan & fry. char it a little.
6. dish out the belly pork & serve over the vegetables.