5 comments
This looks pretty good. Anything that comes off a pig is good, of course. This looks very melt-in-your-mouth tender.
How is rice wine vinegar? I keep seeing mention of it in certain recipes, what effect does it have? Is it anything like standard white vinegar?
This looks pretty good. Anything that comes off a pig is good, of course. This looks very melt-in-your-mouth tender.
How is rice wine vinegar? I keep seeing mention of it in certain recipes, what effect does it have? Is it anything like standard white vinegar?
Rice wine vinegar smells like bad sake for a start. I actually tasted both to describe the difference. Distilled white vinegar has sharp sour notes. Rice wine vinegar is a bit sweet and sour and smoother. I think you can substitute it for this recipe. The purpose of vinegar and the asian pear is to help break down the meat to make it more tender. You can also substitute kiwi for the asian pear.
Rice wine vinegar smells like bad sake for a start. I actually tasted both to describe the difference. Distilled white vinegar has sharp sour notes. Rice wine vinegar is a bit sweet and sour and smoother. I think you can substitute it for this recipe. The purpose of vinegar and the asian pear is to help break down the meat to make it more tender. You can also substitute kiwi for the asian pear.
I love Korean food! Im so jealous right now.
I love Korean food! Im so jealous right now.
Ingredients Marinade: grated asian pear (honey pear), minced ginger, minced garlic, soy sauce, oyster sauce, chili flakes, sriracha sauce, rice wine vinegar, sugar (palm sugar), sesame oil
I marinaded the pork belly in the marinade typically 12-24 hours. Then I roast over hot charcoals. Serve with salad with dressing of your choice but I recommend a roasted sesame dressing.