Oyster and Radish Salad with Tender Pork Belly
Oyster and Radish Salad with Tender Pork Belly
Enjoy the fresh oceanic aroma of oysters with a tender, melt-in-your-mouth pork belly dish.
I’ve made a guaranteed delicious pork belly dish that needs no introduction. For a side, I also prepared a refreshing oyster and radish salad. Since it contains oysters, it’s best enjoyed fresh, so I made a smaller portion. My kids loved it, and my husband devoured it, making me so happy watching them. Shall we start cooking? ^^
Main Ingredients- Whole pork belly 600g
- Korean radish (Mu) 1/3 piece
- Scallions 3 stalks
- Fresh oysters 1 bag (approx. 100-150g)
- Sesame seeds 1 Tbsp
Pork Belly Boiling Ingredients- Green onion 1/2 stalk
- Onion 1/2
- Whole garlic cloves 1/2 handful (approx. 5-7 cloves)
- Doenjang (soybean paste) 2 Tbsp
- Whole peppercorns 1/2 Tbsp
- Cheongju (rice wine) or cooking wine 3 Tbsp
- Ginger 1 knob (thumb-sized)
Oyster Radish Salad Seasoning- Gochugaru (Korean chili flakes) 2 Tbsp
- Sugar 1/2 Tbsp
- Ginger syrup (or finely minced ginger) 1 Tbsp
- Anchovy sauce (or pollack roe sauce) 1 Tbsp
- Cooking wine (Mirin) 1 Tbsp
- Minced garlic 1 Tbsp
- Green onion 1/2 stalk
- Onion 1/2
- Whole garlic cloves 1/2 handful (approx. 5-7 cloves)
- Doenjang (soybean paste) 2 Tbsp
- Whole peppercorns 1/2 Tbsp
- Cheongju (rice wine) or cooking wine 3 Tbsp
- Ginger 1 knob (thumb-sized)
Oyster Radish Salad Seasoning- Gochugaru (Korean chili flakes) 2 Tbsp
- Sugar 1/2 Tbsp
- Ginger syrup (or finely minced ginger) 1 Tbsp
- Anchovy sauce (or pollack roe sauce) 1 Tbsp
- Cooking wine (Mirin) 1 Tbsp
- Minced garlic 1 Tbsp
Cooking Instructions
Step 1
Soak the whole pork belly in cold water for about 20 minutes to remove any residual blood. This step helps to eliminate any unwanted gamey smell from the meat.
Step 2
To effectively remove any porky odors while boiling, we’ll use a variety of aromatics. I’m adding half a green onion, half an onion, half a handful of whole garlic cloves, 2 tablespoons of doenjang (soybean paste), half a tablespoon of whole peppercorns, 3 tablespoons of cheongju (rice wine), and a piece of ginger. Feel free to add instant coffee powder or bay leaves according to your preference.
Step 3
Fill a pot with enough water to completely submerge the pork belly. Add all the prepared ingredients for boiling the pork and bring the water to a rolling boil.
Step 4
Once the water is boiling, add the pork belly (after draining the soaking water) and boil on high heat for about 10 minutes. This initial boil helps to remove impurities.
Step 5
After 10 minutes, reduce the heat to medium-low, cover the pot, and continue to simmer for about 30 minutes. While the pork is cooking, let’s prepare the delicious oyster radish salad.
Step 6
Wash the Korean radish (mu), peel it, and then julienne it into thin strips. Cutting it thinly ensures it absorbs the dressing well and results in a pleasant texture.
Step 7
In a bowl, combine the julienned radish with a brine made by dissolving 2/3 tablespoon of salt in half a cup of water. Pour this brine over the radish strips.
Step 8
Let the radish sit in the brine for about 10 minutes. This process draws out excess moisture, making the radish crisper and more receptive to the dressing.
Step 9
Trim and cut the scallions into bite-sized pieces, about 3-4 cm long.
Step 10
Gently rinse the fresh oysters under cold running water to remove any grit or shell fragments. Be careful not to over-wash, as this can break them apart. Drain them well on a sieve.
Step 11
Rinse the brined radish strips briefly under cold water and squeeze out any excess moisture. Place the prepared radish in a clean bowl.
Step 12
Add all the seasoning ingredients for the oyster radish salad – gochugaru, sugar, ginger syrup, anchovy sauce, cooking wine, and minced garlic – to the bowl with the radish. Gently mix everything together with your hands until the radish is evenly coated with the vibrant red dressing.
Step 13
Once the radish has taken on a beautiful red hue, add the chopped scallions, the cleaned oysters, and 1 tablespoon of sesame seeds. Gently toss everything together, being careful not to mash the oysters. Your delicious oyster radish salad is now ready! Let’s check on the pork belly.
Step 14
Remove the cooked pork belly from the pot and let it cool slightly for a few minutes. It’s important to let it rest; cutting it while it’s piping hot can cause it to fall apart.
Step 15
Once the pork belly has cooled enough to handle, slice it into your desired serving pieces. Arrange it on a plate alongside the fragrant oyster radish salad for a perfect pairing. Enjoy your meal!
