Crispy Skin, Tender Pork Belly Steak with Ginseng
Crispy Skin, Tender Pork Belly Steak with Ginseng
[Healthy Meal] Crispy and Juicy Pork Belly Steak with Ginseng – A Nutritious Delight
While contemplating a dish that is both delicious and nutritious, I devised a recipe for a tender, crispy-skinned pork belly steak utilizing the slightly bitter yet wonderfully complementary flavor of ginseng, which pairs exceptionally well with pork. This steak offers a delightful balance of textures and health benefits.
Main Ingredients- Pork belly block 300g
- 1 fresh ginseng root
- 3 cloves garlic
- 1/2 onion
- A pinch of fennel seeds (optional)
Seasoning and Sauce Ingredients- 1 Tbsp chicken stock
- 3 Tbsp mirin (or cooking wine)
- 1 tsp doenjang (fermented soybean paste)
- 1 tsp salt
- Water (for cooking the steak)
- 1 Tbsp chicken stock
- 3 Tbsp mirin (or cooking wine)
- 1 tsp doenjang (fermented soybean paste)
- 1 tsp salt
- Water (for cooking the steak)
Cooking Instructions
Step 1
Score the skin of the pork belly block in a crosshatch pattern. This helps the seasoning penetrate and ensures a crispier skin. After scoring, generously season the skin side with salt. The salt helps to draw out moisture, contributing to a crispier texture.
Step 2
Heat a frying pan over medium-low heat. Place the pork belly skin-side down and sear until the skin is golden brown and crispy. This process also helps to eliminate any gamey odors from the pork and renders the fat, adding richness. Be careful not to burn the skin; adjust the heat as needed.
Step 3
Once the skin is sufficiently crispy, transfer the seared pork belly to an oven-safe pan or baking sheet. In the same frying pan, add the washed ginseng root (you can lightly peel it if preferred), whole garlic cloves, and roughly chopped onion. Sauté them until lightly browned and fragrant. Roasting the vegetables alongside the pork adds depth of flavor and helps to neutralize any unwanted odors.
Step 4
Arrange the pork belly and the sautéed vegetables on the oven pan. In a separate bowl, whisk together the mirin, chicken stock, doenjang, and enough water to create a sauce. Pour this mixture over the pork and vegetables in the oven pan. If desired, sprinkle some fennel seeds for an extra layer of aroma. Bake in a preheated oven at 180°C (350°F) for approximately 30 minutes, or until the pork is tender and cooked through. Cooking time may vary depending on your oven.
Step 5
Remove the pork belly steak from the oven and let it rest briefly before slicing. The remaining juices and cooked vegetables in the pan can be strained and reduced to create a delicious pan sauce. Enjoy your healthy and flavorful crispy pork belly steak, infused with the subtle aroma of ginseng and the succulent juices of the pork!
