Jeyuk Pork Burnt Ends: Difference between revisions
From McGough's Recipes
mNo edit summary |
mNo edit summary |
||
Line 1: | Line 1: | ||
[[File:A47329 f5bf2b3c6a3040ecb503c0a72abc60cb~mv2.jpg|450px|right]] | |||
=== '''Ingredients''' === | === '''Ingredients''' === | ||
'''Jeyuk Rub''' | '''Jeyuk Rub''' |
Revision as of 01:16, 9 January 2024
Ingredients
Jeyuk Rub
- Salt
- Gochugaru (replaceable with paprika powder)
- Garlic powder
- Onion powder
Jeyuk sauce
- Gochujang
- Soy sauce
- Minced garlic
- Sesame oil
- Pepper
- Vinegar
Main
- 2kg of pork belly
- sugar
- butter
- Jeyuk sauce
- Jeyuk rub
Directions
Jeyuk Rub Salt : Gochugaru : Garlic powder : Onion powder = 0.5:1:1:1
Jeyuk sauce
1. Put 100g gochujang, soy sauce 30g (2T), minced garlic 50g (3T), sesame oil 1T, vinegar 1t, pepper, 100ml water in a pot
2. Boil the ingredients to combine
Main
- Cut pork belly into 3cm cubes
- Sprinkle the jeyuk rub
- Heat in a 130'c oven for 2 1/2 hours (until internal temperature reaches 76'c)
- Add butter, sugar and honey and cover with cooking foil
- Heat in a 130'c oven for 1 1/2 hours (until the internal temperature reaches 94'c)
- Remove the cooking foil, pour the jeyuk sauce, and return to the 180'c oven for 10 minutes
- You can eat it as it is or eat it with hot dog bread