Savory Steamed Pork Belly and Bean Sprouts Medley
Savory Steamed Pork Belly and Bean Sprouts Medley
Baek Jong-won Style Hearty Pork and Vegetable Steamed Dish: Featuring Pork Belly, Bean Sprouts, and a Delicious Nuoc Cham Sauce
Here’s a recipe from Chef Baek Jong-won that’s as simple to make as it is delicious. The combination of various vegetables, tender pork, and the flavorful nuoc cham sauce is incredibly satisfying. Its beautiful presentation makes it perfect for entertaining guests.
Main Ingredients- Pork belly (thinly sliced) 300g
- Carrot 180g
- Sweet potato 300g
- Bean sprouts 260g
- Bok choy 140g
- Onion 180g
- Scallion 40g
- Button mushrooms 70g
- Water 1L
Nuoc Cham Sauce- Soy sauce 3 Tbsp
- Vinegar 1 Tbsp
- Brown sugar 1 Tbsp
- Minced red chili 1 Tbsp
- Minced green chili 1 Tbsp
- Minced garlic 2 Tbsp
- Gochugaru (Korean chili flakes) 0.5 Tbsp
- Fish sauce (e.g., Kkanari Aekjeot) 1 Tbsp
- Plum extract 2 Tbsp
- Soy sauce 3 Tbsp
- Vinegar 1 Tbsp
- Brown sugar 1 Tbsp
- Minced red chili 1 Tbsp
- Minced green chili 1 Tbsp
- Minced garlic 2 Tbsp
- Gochugaru (Korean chili flakes) 0.5 Tbsp
- Fish sauce (e.g., Kkanari Aekjeot) 1 Tbsp
- Plum extract 2 Tbsp
Cooking Instructions
Step 1
First, prepare all the ingredients for the dish. Beyond the listed ingredients, feel free to use up any leftover vegetables from your refrigerator for a richer flavor. Sweet potatoes, in particular, add a lovely sweetness and texture, so they are highly recommended.
Step 2
Chef Baek Jong-won used pork shoulder, but I’ve substituted it with thinly sliced pork belly for a more tender and flavorful result. Pork belly’s thin slices cook quickly and have a wonderfully soft texture that’s widely loved.
Step 3
Wash the fresh bean sprouts and crisp bok choy thoroughly under running water. After washing, drain them well in a colander to prevent the steamed dish from becoming too watery or bland.
Step 4
Peel the button mushrooms and cut them into three equal pieces. Chef Baek Jong-won used shiitake mushrooms, but aromatic button mushrooms offer a delightful alternative flavor.
Step 5
Thinly slice the onion and carrot. Cut the scallion diagonally. For the bok choy, cut it in half lengthwise to make manageable pieces for steaming.
Step 6
Julienne the sweet potato to match the size of the other vegetables. As the sweet potato steams, it will become tender and contribute to the dish’s overall rich flavor profile.
Step 7
Combine all the prepared vegetables in a large bowl and gently toss them together. Mixing the vegetables beforehand makes it easier to layer them evenly in the steamer.
Step 8
Now, let’s make the essential nuoc cham sauce! In a small bowl, combine 2 Tbsp minced garlic, 1 Tbsp each of minced red and green chili, 1 Tbsp brown sugar, 0.5 Tbsp gochugaru, 1 Tbsp fish sauce, 3 Tbsp soy sauce, 2 Tbsp plum extract, and 1 Tbsp vinegar. Stir well until everything is thoroughly mixed. The balance of sweet, sour, and spicy flavors is truly excellent.
Step 9
Start by placing a generous layer of mixed vegetables at the bottom of your steamer. Arrange the thinly sliced pork belly evenly over the vegetables. Continue layering vegetables and pork belly, creating distinct strata. This method ensures even cooking and allows the flavors to meld beautifully.
Step 10
Add about 1 liter of water to the pot below the steamer and bring it to a rolling boil over high heat. Once boiling, carefully place the steamer basket on top, cover with a lid, and steam for about 10 minutes. A crucial tip is to ensure the water level in the pot does not touch the bottom of the steamer basket; using too much water can result in boiling rather than steaming.
Step 11
Here’s the appetizing view after steaming for 10 minutes, just as you lift the lid. The sight of the steaming vegetables and pork belly is sure to whet your appetite.
Step 12
This is the finished dish, looking delicious and ready to be served. The vibrant colors of the vegetables combined with the tender pork belly create a visually appealing and incredibly tasty meal.
Step 13
Serve this delightful steamed pork belly and bean sprouts medley with the refreshingly sweet, sour, and spicy nuoc cham sauce for an enhanced flavor experience. It’s perfect as a side dish, an appetizer, or a main course for any occasion. Enjoy your delicious creation!
