Taiwanese Braised Pork Belly Rice

I love Taiwanese food. Technically, Taiwanese food is Chinese food. There are many overlaps, but Taiwanese cooking has its own interpretations of similar dishes, and with an array of unique concoctions not found in mainland China. And that’s just one of the many reasons why I love Taiwanese food so much—take the expansive menu of traditional Chinese food, infuse it with local flavors and cooking styles, and you have something that are distinctly Taiwanese and utterly homey and delicious!

One of my favorite Taiwanese fare is its many braised meat dishes—mostly pork—slowly simmered and cooked in a soy sauce mixture and then served over rice with some pickled vegetable and soy sauce eggs, such as this Taiwanese Braised Pork Belly Rice, or in Chinese, ???. Going into any Taiwanese restaurants and you will find many different kinds of rice bowls, but this pork belly rice is probably the most popular. The reason is simple: not many people can resist soft, tender, scrumptious fatty pork belly steeped in a savory and flavorful sauce, and served on top of steaming warm rice. Take a bite of the pork belly, scoop in some rice, plus a nibble of the soy sauce egg, and the sour pickled vegetables, I am transported to food heaven.

Many people have the hesitation to prepare this popular Taiwanese braised pork belly rice at home, thinking that it’s tedious, and the recipe is hard to do. It’s a huge misconception. Taiwanese braised pork belly rice is so easy to do with very minor active time, takes only a couple sauces and few ingredients, and the end result is a complete meal that is fulfilling, filling, and extremely satisfying.

Instead of the traditional soy sauce mixture with rock sugar/sugar, I made my Taiwanese braised pork belly with Mizkan Oigatsuo Tsuyu Bonito Flavored Soup Base (no MSG) and Mizkan Honteri Mirin (sweet cooking seasoning). I started off by fast boiling the pork belly, and then add the two Mizkan sauces into the pork, plus some regular Chinese/Taiwanese dark soy sauce (for coloring purpose). Let the two Mizkan sauces do the magic, and the slow braising will eventually turn the pork belly into utter deliciousness. Mizkan Oigatsuo Tsuyu Bonito Flavored Soup Base (no MSG) is a magical sauce that I use as a soy sauce replacement. This sauce has a green label and has no MSG. There is also a Mizkan Bonito Flavored Soup Base which has a red label. If you are allergic to MSG, make sure you pick up the bottle with green label.

Now, why did I use Mizkan Japanese sauces to make a Taiwanese dish? Because I can, without sacrificing the authentic good taste of this iconic Taiwanese dish using Mizkan products. As I previously shared with you, Mizkan Japanese condiments are versatile and should not be limited to only Japanese cooking. They can be used for other Asian cooking, for example: Chinese (check out my Dan Dan Mian recipe), Taiwanese, Korean, etc. They are what you need for Asian cooking.

By using Mizkan Oigatsuo Tsuyu Bonito Flavored Soup Base (no MSG) as a soy sauce replacement, and the Mizkan Honteri Mirin as a sweetener, this Taiwanese braised pork belly is even more delicious than using regular soy sauce and sugar. The taste is more refined and delicate, but still taste every bit Taiwanese. This Taiwanese braised pork belly rice was so good that Mr. Rasa Malaysia couldn’t stop raving about it, and even my picky 3-year old finished his rice! I can guarantee you that you will immediately fall in love with this Taiwanese braised pork belly recipe, should you try it yourself.

With a handful of key ingredients, plus easily found Mizkan sauces, you ought to try it out. The best part of this recipe, you can also make the yummy braised soy sauce eggs which you serve together with this dish, so you’re basically killing two birds with one stone. Sweet!

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Taiwanese-Style Pork Belly Buns

The cookbook tour continues! As some of you may know, last week I held a cooking demo and signing at the fantastic BookCourt in Brooklyn and had a great showing and audience discussion. This week started off with an onsite interview with Cathy Erway on Heritage Radio Network, and ended with today’s wonderful class at ICE on takeout Chinese food. Up next: more classes in New York, The Roger Smith Cookbook Conference, and San Francisco in April!

But let’s take a step back for a moment and talk about pork belly. As some of you may know, The Chinese Takeout Cookbook doesn’t just cover dishes you would normally find at a Chinese takeout restaurant. Rather, it includes other dishes that have made major inroads into American culture. One of the dishes that has been talked about, written about, and otherwise obsessed about in cities such as New York, Boston, and L.A. is the pork belly bun. 

Many food fans know them from Momofuku Noodle Bar and its offspring restaurants. But as tasty as the Momofuku buns are, the Taiwanese have been snacking on these buns long before this dish hit the US eastern seaboard. Known as “gua bao” in Taiwan, these buns feature pork belly that has been braised in an aromatic mixture of soy sauce, rice wine, homemade stock, cinnamon, star anise, chilies, and Sichuan pepper.

(In Beijing I once ate at a restaurant that had this listed as “Taiwanese steamed hamburger” on the menu.)

These buns take a bit of time to make, but the melting texture of the pork will make it worthwhile. The toppings can definitely vary, but I like to top off the pork with hoisin sauce, crushed peanuts, and sometimes a bit of Sriracha. As for the buns, you can find them in the freezer section of a Chinese market; the packages will have instructions on steaming on the stove, and some packs will even instruct on steaming in a microwave.

I’m sharing this recipe here (it’s also available on Amazon) because it has something to do with an exciting announcement in the coming week related to the cookbook. And everyone in the blogging community. Stay tuned for more!

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Taiwanese-Style Pork Belly Buns

Serves 4 as an appetizer

1 pound pork belly, preferably boneless with skin on1 tablespoon peanut or vegetable oil3 garlic cloves, smashedOne 1-inch piece fresh ginger, peeled and sliced2 scallions, cut into 2-inch lengths4 cups Chicken Stock (page 172)2 tablespoons soy sauce2 tablespoons Chinese rice wine or dry sherry2 tablespoons sugar1 large piece cinnamon stick or cassia bark2 pieces star anise2 dried red chilies1 teaspoon ground Sichuan pepper1 package large steamed buns (6) or small steamed buns (12)3 tablespoons hoisin sauce for serving¼ cup crushed peanutsFresh cilantro sprigs (optional)Cut the pork belly into large pieces (2 inches in length) that are still easy to pick up with tongs.Heat a Dutch oven or heavy-bottomed pot over mediumhigh heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the pork and sear on all sides until lightly browned. Add the garlic, ginger, and scallions and cook briefly, for about 20 seconds, so that they become aromatic.Add the chicken stock, soy sauce, rice wine, sugar, cinnamon, star anise, chilies, and Sichuan pepper. Bring the liquid to boil, then reduce the heat to a simmer. Cover and simmer for 40 to 50 minutes, until the pork belly is fork tender.When the pork is ready, use tongs to transfer it to a cutting board and cut into 1/3-inch-thick slices. Return the pork to the braising liquid and cover to keep warm until the buns are ready.Steam the buns according to package instructions. You can assemble the buns by placing a slice of pork belly on the bottom, then top it off with a small spoonful of hoisin sauce, a dusting of crushed peanuts, and a bit of cilantro. Or for a more hands-on experience for your guests, bring the individual components to the table so that all can assemble their own buns.

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Tagged as: Chinese, Pork, Recipes, Taiwanese

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Pork Belly and Kimchi Stir-fry

Along with butter, ketchup, and chili sauce, one of the key items I have in my fridge at all times is a jar of kimchi. This addiction started a few years ago. I had been a casual fan for a while, eating it periodically in Korean restaurants. But after a one-week trip to Seoul in 2008, where kimchi and an assortment of other banchan (side dishes) are given to you with every restaurant entree, I became hooked.

Since then, other than during periods of moving and lengthy traveling, a jar of kimchi has been a kitchen staple. I top off noodle dishes with it. Serve it on the side with Korean braised short ribs and other beef dishes. Top off fried eggs with it. Or just eat it straight from the jar as a (very healthy!) snack. 

Another favorite dish I like to use kimchi in is a stir-fry with pork belly or thickly-cut bacon. (My version is very similar to the Korean buta kimchi but uses regular chili sauce instead of gochujang, or sweetened Korean chili sauce.)  To make it, you simply stir-fry the pork until it’s nice and crispy, then cook the onions, garlic, scallions, and kimchi before adding the spicy sesame-scented sauce. It’s easy to prepare but will look very impressive when you set it on the dinner table. It also tastes incredible, like the pork, kimchi, and sauce were just meant to go together.

What is your favorite way to use kimchi?

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Pork Belly and Kimchi Stir-fry

Serves 4

12 ounces pork belly or thickly-cut bacon1 tablespoon peanut or vegetable oil1 medium onion, diced2 cloves garlic, minced1 scallion, white and green parts separated and thinly sliced1/3 cup kimchi1 tablespoon soy sauce1 tablespoon Chinese rice wine or dry sherry2 teaspoons sesame oil1 teaspoon chili sauce1 teaspoon white sesame seedsIf using whole pork belly instead of bacon, place the pork belly in the freezer for 20 minutes to tighten it up for easier slicing. Slice the pork belly into 1/4-inch-thick slices, then into small bite-sized pieces about 1-inch in diameter. (For the bacon, just cut into small bite-sized pieces about 1-inch in diameter.)Heat a wok or large skillet over medium-high heat. Stir-fry the pork belly for 3 to 4 minutes, until crispy, then turn off the heat. Remove the pork belly and set aside. Drain all but 1 tablespoon of the oil from the pan. Turn the heat to medium. Add the onion and cook until softened, about 2 minutes. Add the garlic, scallion whites, and kimchi and cook for another minute, until the kimchi is heated through. Return the pork belly to the pan. Add the soy sauce, rice wine, sesame oil, and chili sauce and stir to coat. Transfer to a plate, sprinkle the scallion greens and white sesame seeds on top, and serve.Tagged as: Bacon, Kimchi, Korean, Pork, Recipes, Spicy

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Roast Belly Pork/Siew Yoke Step-By-Step

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Roast Belly Pork/Siew Yoke Step-By-Step

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Braised Pork Belly (Dong Po Rou/东坡肉)

Braised Pork Belly (Dong Po Rou) pictures (1 of 4)

Pork is most definitely not just “the other white meat” in China. From the smoky-licious BBQ Pork (??) and Crispy Pork Belly (??) in Cantonese cuisine to the dainty-licious Xiao Long Bao (???) from Shanghai and numerous other famous Chinese pork dishes in between, pork is clearly the meat of choice in Chinese cooking. In fact, the Chinese character for meat ‘?’ (ròu), refers to pork if no particular meat is specified (e.g. ??’?’ translates to Sweet and Sour ‘Pork’).

During one of my travels to China, I had the pleasure of introducing my taste buds to a deservedly popular pork dish in Chinese cuisine—the delicate and delectable Braised Pork Belly, Dongpo Pork (???). As I have mentioned before, many Chinese dish names tell interesting stories, like Beggar’s Chicken (???) or Goubuli Baozi (?????). Dongpo Pork is an iconic feature of Hangzhou (??) cuisine and can be attributed to Su Shi (??) a.k.a Su Dongpo (???), a scholar and court official during the Song Dynasty (??), renowned today for his brilliance in poetry, calligraphy, and writings in Chinese literary history.

There was a time when Su Dongpo was demoted for criticizing the emperor and sent to Huangzhou (??) in exile. One day, he was so engrossed in a game of Chinese chess (??) with an old friend that he forgot all about the Red-Cooked Pork Belly (???) braising on his stove. The fragrant aroma from the lengthy braising drifting in from the kitchen suddenly reminded him. As he took a bite of the pork, he was pleasantly surprised to find that the dish he thought had been ruined turned out to be even more tender and tastier than expected. Dongpo Pork was thus born.

When he was later stationed in Hangzhou (??) and was overseeing a reconstruction project on the West Lake (??), he cooked the same dish with the pork cut up into cubes and distributed them to the workers as a sign of gratitude. The dish was thoroughly enjoyed by all and Dongpo Pork rapidly gained popularity then and there right up to the present day, where it has become a notable signature dish in Hangzhou cuisine and famous all around the world.

The key discerning factor between Red-Cooked Pork and Dongpo Pork is undoubtedly the lengthier braising process, which increases the caramelization of the sugar to enhance the flavor, infuses the cooking wine into the meat longer for an even richer fragrance, and last but definitely not least, breaks down the fat further to give the pork that tender “melt-in-your-mouth” texture minus the greasiness.

In other words, this is one dish that is definitely worth the wait. And as a bonus for your patience, you can always “forget” to set your kitchen timer and wait for the tantalizing aroma to remind you of the mouth-watering concoction simmering on your stovetop. Who knows? You might just get a dish named after you!

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Japanese Braised Pork Belly (Buta no Kakuni)

Since we’re now officially deep into winter, I’d like to re-share a recipe for Japanese pork belly, or buta no kakuni. Really, there are few things that are better on a cold day than a bubbling pot of braised pork belly and its aroma of of ginger, scallions, star anise, and sweetened soy sauce altogether. And because we’re still in the midst of the holiday season, you have an excuse to indulge. Here is a revised version of the recipe, first published in April 2010.

At a dinner party earlier this week, a nutritionist from China told me point-blank the main problem with American diets is the overwhelming meat consumption. Meat was a bigger culprit than carbs or complex sugars, he said. Americans think nothing of eating a 22 oz. steak or a bucket of fried chicken in a single meal, with potato as a “vegetable” side. There’s not moderation in this country, and that’s why obesity is such a huge problem. I nodded and agreed, mentioning, among other things, the now notorious Double Down.

The next night, without thinking, I made a pound of pork belly for dinner.

To be fair, it was one of those cold and windy April days, and braised pork just seemed like a good idea. Frequent readers of this blog may remember that I have numerous other pork recipes. I mean, it’s kind of a sin for someone of Asian descent to not be obsessed with fatty pork.

I decided to try a Japanese version of braised pork belly (buta no kakuni) and see how it tastes compared to the Chinese counterpart, red-cooked pork. The two cooking methods seem pretty similar side-by-side. There are some minor differences: fewer spices used, and lack of par-boiling the meat prior to browning it. Also, I was curious how pork braised in soy sauce, sake, and star anise would taste with mustard.

So, save this for a day when you have just run 10 miles, did an intense Bikram session, or maybe just had salad for lunch. I think the hard boiled egg is a nice addition for a side, although the Japanese also eat it with daikon. Either white rice or ramen is great for soaking up the sauce.

And I should just avoid talking to nutritionists at dinner parties from now on, to avoid becoming a hypocrite.

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Japanese Braised Pork Belly (Buta no kakuni)

Serves 4

1 tablespoon peanut or vegetable oil
1 pound pork belly, cubed
1 tablespoon minced ginger
1/4 cup sliced scallions, white and greens separated
3 tablespoons sugar
1/4 cup soy sauce
1/4 cup sake
1 to 2 pieces star anise
4 eggs
Mustard on the side (optional)

1. In a Dutch oven or pot, add the oil and sauté the pork belly on all sides until it starts to turn golden brown, about 3 to 4 minutes. Sprinkle in the ginger and scallions and sauté very briefly, about 20 seconds.

2. Add the sugar over the pork and stir. The sugar should sink down to the bottom of the pot and begin to caramelize. Toss the pork so that it gets coated by the caramelizing sugar, being careful to not let the sugar burn.

3. Add enough water to the pot to fully cover the pork. Add the soy sauce, sake, and star anise. Once the liquid comes to a boil, reduce the heat to a gentle simmer and allow your pork to cook for 1 1/2 to 2 hours. Go read, do laundry, catch up on Facebook. Your house will start to smell nice.

4. When the pork is close to done, hard boil your eggs. Once your eggs are cooked, rinse them under cool water, and remove the shells. Slice the eggs in half. Add your eggs to the pot for about 5 to 10 minutes so the outside absorbs some of the braising liquid.

5. When you think the pork is melty enough for your liking, remove the pork, eggs, and sauce from heat and transfer to a serving dish. (The pork and eggs in Japan are sometimes dabbed with mustard; add a small dish of it to the side if you’d like). Serve with rice or ramen.

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Other pork recipes to try:

Cantonese Roast Pork (Char Siu)

Red-Cooked Pork (Hongshao rou)

Vietnamese Caramelized Pork

Twice-Cooked Pork (Huiguo rou)

Pork Adobo

Sweet and Sour Pork

Tagged as: Japanese, Pork, Recipes

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Red-cooked Pork Belly (红烧肉)

Red-braised Pork Belly pictures (1 of 7)

Shanti is a good friend of mine, we met each other through her husband Peikwen Cheng—my ex-colleague and the most talented photographer I know. Based in Beijing, Shanti travels all over China meeting with local families to learn about authentic home-style Chinese cooking. Her many journeys are documented on ShowShanti. If you’re a fan of local culture and story-telling, you have to check out ShowShanti. She is also the proud designer of her gorgeous and colorful Chinese aprons, which you can enter to win. Don’t miss this scrumptious red-cooked pork belly recipe, which she learned from real Chinese home cooks in China, and remember to start following her adventures on ShowShanti.com.

When I first came to China, I didn’t know about Chinese food any more than what I had eaten at countless Chinese restaurants in California. Typical dishes my family and I would order included egg flower soup ???, barbecued-pork steamed buns ???, spareribs in black bean sauce, barbecued pork, roast pork, Cantonese roast duck, glutinous rice stuffed with pork and steamed in lotus leaves ???, Ma Po tofu, and pork fried rice. Those dishes were a great beginning for my American Chinese food repertoire. Upon living in China, I encountered many more dishes; too many to list and yet so many more to try.

The dish that quickly made an impression on me was hóngshao ròu (???, red-cooked pork belly)—cubed cuts of pork belly braised in soy sauce and fragrant spices with fat that tenders the lean and falls apart in the mouth. The savory-sweet combination seduces the taste buds, rendering me addicted to this dish for life. As I write this, I wonder, “Is it time for me to stew another pot of this simple dish that waited nearly three decades to find my appetite?”

I learned a version from one Shanghai family (Chen Chen’s hóngshao ròu recipe) that had neither chili nor spice; I felt something was missing. I’d learned hóngshao yu (red-cooked fish), hóngshao shanyu (red-cooked eel), hóngshao tuji (red-cooked organic chicken), and hóngshao zhuti (red-cooked pig’s feet); all of which included fragrant spices like star anise, chilies, Sichuan peppercorn, cassia bark, and black cardamom. I prefer hóngshao ròu with chilies, Sichuan peppercorn, star anise, and cassia bark. Hóngshao ròu is a simple dish and deserves every spice and minute you can give to its perfection.

After making different variations of hóngshao ròu, I have decided upon a medley of flavors that makes my own family claim this recipe a favorite. As with all home-style recipes, you learn someone’s original recipe then you make it your own. Stick to my recipe a few times then stray with the muse of your own taste buds. Serve hóngshao ròu with rice and Chinese broccoli. Enjoy!

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Focaccia with Pork Belly and Cipollini – Thank You Nancy Silverton

Thank you Nancy. Thank you Shirley. Thank you for your hunger for knowledge. For your brilliance. And an exceptionally deep thanks for generosity in sharing and inspiring.

My baking obsession has been once again been roused and it is due to these two phenomenal ladies. The siren’s call to the oven first began about two weeks ago with an article in the LA Times Food.  Nancy Silverton, one of LA’s restaurant matriarchs, shared her focaccia insights with one and all.

LA’s bread master wasn’t inspired by pans of focaccia until a few years ago when she experienced the Italian bread in its motherland.  Aroused and determined to recreate the love she found in Italy, Nancy did a little culinary PI work in the kitchens of Italy. She came home with magic and began to add to Mozza’s already potent arsenal.

There are those who would sever a pinky to learn some of Nancy’s secrets. Nearly every dough-based item coming out of Mozza leaves the uninitiated with their jaws dropped.  Hell, even after having the pizzas dozens of times, ours still get a little slack-jawed, at least until we can get another bite.  Now, Nancy was saving the digits, and sharing that which she knew with all who wanted to listen.

With the baking mojo beginning to flow through my veins, I stumbled upon my second breath of baking brilliance at IACP in Austin this past weekend. Saturday afternoon Diane and I were presenting a seminar on photography, so we were attending IACP with that more on our minds then actually learning from the other seminars.

We arrived only in time for the final two days due to a heavy workload at home and we still had our seminar to polish. The few other seminars we were able to sit in on were fun and led by brilliant people, but our minds were a bit distracted. Until Saturday morning.

We sneaked into The Science of Baking seminar a little late, grabbing a couple chairs in the back. There was this cute, plump Southern grandma getting all giddy about flour up on stage. I liked her.

At first, listening to Shirley was more entertaining than anything. This darling Southern-drawling grandma, all excited waving her arms around to describe the flaky texture of pie crust. And occasionally making fun of her husband’s lack of kitchen savvy. She was absolutely adorable.

The more she talked, the more it became evident, this woman was f*&!-ing brilliant. She had gone through this “puff pastry phase”, making puff pastry for months on end. She came up with a technique of brushing the puff pastry with ice water in between turns.  This did accomplished several things: it kept the dough chilled-allowing it to be turned repeatedly instead of having to be chilled between turns, it made the dough easier to work, and it added additional layers of water to the dough, giving more steam (and more puff) to the dough when baking.  F*%!-ing brilliant!

Listening to Shirley, in her excitement and wisdom unleashed my baking fervor. Give me some butter, flour, and eggs and get me to a kitchen now!  Even the 20 year baking CIA veteran who was “assisting” Shirley was blown away by her insights. I want this woman to be my 3rd grandma!

I can’t wait to get my hands on Shirley’s book, BakeWise. It is on order and awaiting delivery.  These two brilliant women, Nancy and Shirley, through their generosity and pure culinary savvy have re-light a fire in this baking boy’s heart.

Here’s a little derivative off of Nancy’s focaccia recipe. I’ve taken our household staple bread dough, the Five-Minutes-A-Day basic dough, then used Nancy’s advice of a baking in a cake pan generously coated with olive oil. Top everything with pork belly, cipollini onions, cherry tomatoes, and some fresh chopped rosemary pressed into the dough. A little sea salt, fresh cracked pepper, and a touch more olive oil.  Momma mia!

-Todd

Cooking Notes:

Dough before rise and after. Don’t try to stretch it all the way to the sides before rising.  It will spread on its own and the dough won’t get overworked.

Rendering the fat from the pork belly. Love some fresh rosemary.

Cherry tomatoes are perfect. Slice in half and stuff in.

Press all the ingredients into the dough. Gently push them down and out towards the sides of the pan.

Brush everything with a final coat of olive oil to give the top a nice crispiness.

Golden.

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Pork Belly & Cippollini Onion Focaccia Recipe
The dough keeps easily for a week or so.  It will start to develop a little sourdough flavor the longer it sits, but the texture starts to change a bit over time, so you don’t want to store it too long in the fridge. If you don’t have cipollini onions, substitute some thickly sliced sweet onions or shallots instead. Thick bacon will work instead of the pork belly, you just won’t have as much control over the thickness of the pork.  Depending on the thickness of your bacon, you probably won’t need to render the bacon beforehand. Just cut it and push the uncooked bacon into the dough. It is much easier to make the dough using weigh rather than volume. After I started baking this way, life in the kitchen became easier, faster, and more accurate. Makes 9-3? focaccia slices. 1 1/2 c (350ml) Warm Water @115ºF)3/4 T (10g) Active Dry Yeast3/4 T (10g) Sea Salt3 1/4 c (450g) Bread Flour1/4 c (60ml) good quality Olive Oil1/3 lb. (150g) Pork Belly, sliced 1/4? thick5 Cipollini Onions, peeled and sliced in halfHandful of Cherry Tomatoes, sliced in half1 T chopped Fresh RosemarySea Salt and fresh cracked Black Pepper to tasteextra olive oil for brushingCombine water,  active dry yeast, and sea salt in a large resealable container or bowl. Mix to dissolve yeast. Add flour.  Mix to incorporate flour, cover, and set in a warm spot to proof until doubled in volume (usually 1-3 hrs depending on initial water temp and warmth of proofing area). (A sunny table outside on a warm summer day is perfect for proofing!)Chill the dough for a bit (will keep fine in fridge for several days if you want to make the dough ahead of time) to make it easier to handle (this can be skipped if you don’t have the time.)Coat cake pan with 1/4 c of olive oil, working the oil up the sides of the pan as well.  Flatten dough a bit and place in pan (it won’t spread all the way to the sides yet.  Don’t worry, as it rises it will fill the pan.)Allow dough to rise for 1-2 hours in a warm place. (If you press your finger in the dough and it springs back, it needs a little more time.  If it leaves a divot, it is ready to bake.)While the dough rises, heat a large saute pan over medium-high heat. Add pork belly and cook for a minute or so each side to render the fat. Strain out of pan and place on paper towel to soak up excess fat.Preheat oven to 450º FWhen dough is ready, press pork belly slices, onions, and tomatoes into the dough. Sprinkle with rosemary, sea salt, and fresh cracked black pepper, then gently brush the top with olive oil.Bake for 25-30 minutes until the top becomes a light golden brown. Place pan in the very bottom of the oven and bake for 5 minutes more to get the bottom of the focaccia a little extra crispy.Remove from oven and all to cool a bit. Slice into 9 squares and serve.

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Garlicky Belly Pork

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Recipe: Samgyeopsal Ssam (Pork Belly Lettuce Wrap) — the heart of food

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Lo Sam Chung Yoke/Red Cooked Belly Pork

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