In article >,
Timo > wrote:

> On Tuesday, 30 April 2013 14:34:27 UTC+10, Malcom Mal Reynolds wrote:
> > Got some for cheap from the Korean Market, but I've never cooked them
> > before. Looking for a good simple recipe...probably just use them in a
> > sandwich unless I find something nice and simple
>
> If these are the thinly sliced ones, they're usually eaten as Korean BBQ. Fry
> them, and garlic slices, wrap them in perilla/shiso leaves or lettuce with
> some shredded green onions/green shallots/scallions, and KOrean BBQ sauce
> (ssamjang) (mainly a mix of Korean chilli paste (gochujang) and bean paste
> (doenjang)).
>
> Fry them and make sandwiches will work fine.
>
> If they're the thick strips, then you can boil them and thinly slice, or
> red-cook them (simmer in soy sauce, rice wine, sugar, ginger, garlic).

They usually label thin sliced stuff shabu shabu, but this stuff is
labelled thick even though I doubt it's more than an eighth of an inch.
I think I'll just fry them and make sandwiches.

Thanks


>
> For either, you can do zhajiangmian. Chop the pork belly into small bits (I
> leave them as long top-to-bottom matchsticks), fry, add garlic and ginger and
> fry a bit more, and add bean sauce and green onions, and serve with noodles.
> (Chinese bean sauce, or hoisin sauce, or miso/doenjang mixed with some water
> so it's a runny sauce.) http://en.wikipedia.org/wiki/Zhajiangmian
>
> The traditional meat is pork belly, but modern versions will use ground
> pork/pork mince. The Korean version jajangmyeon uses a dark bean paste, and
> often beef instead of pork.
>
> Hmm - this tempts me to do an all-pork-belly feast! Dong Po pork,
> zhajiangmian, boiled pork belly slices with kimchi, bacon salad, sliced
> pancetta, pork belly stewed with beans and greens, Chinese BBQ pork belly,
> pork belly cubes on skewers grilled with cumin and crushed chilli/chile.