Dinnerwimb.

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11-02-2017, 01:43 PM
Sir C

Dinnerwimb.

Alone tonight, with a 500g piece of pork belly. I have the following plan:

The belly will be sliced into thick strips and then simmered for 10 minutes in water with rice vinegar and soy sauce. After cooling and patting dry, the strips will be coated in a mixture of flour, potato starch and rice flour, then deep fried for 10 minutes at 130 degrees. The temperature will then be increased to 180 degrees for a final 2 minute fry. The crispy belly strips will then be dressed in a gochujang sauce and sprinkled with sesame seeds and sliced spring onion.

Yes. I am making Korean Fried Chicken, but with pork belly. :bow:

I'm estimating somewhere in excess of 2,000 calories :hehe:
11-02-2017, 01:45 PM
Burney

Quote:

Originally Posted by Sir C

Alone tonight, with a 500g piece of pork belly. I have the following plan:

The belly will be sliced into thick strips and then simmered for 10 minutes in water with rice vinegar and soy sauce. After cooling and patting dry, the strips will be coated in a mixture of flour, potato starch and rice flour, then deep fried for 10 minutes at 130 degrees. The temperature will then be increased to 180 degrees for a final 2 minute fry. The crispy belly strips will then be dressed in a gochujang sauce and sprinkled with sesame seeds and sliced spring onion.

Yes. I am making Korean Fried Chicken, but with pork belly. :bow:

I'm estimating somewhere in excess of 2,000 calories :hehe:

It sounds nice, but a bit rough on the gnashers. Given my current state of decrepitude, I would be unwilling to risk it.
11-02-2017, 01:47 PM
Sir C

Quote:

Originally Posted by Burney

It sounds nice, but a bit rough on the gnashers. Given my current state of decrepitude, I would be unwilling to risk it.

Overdoing the second fry could be a diaster, couldn't it?

I've also got nothing at all to serve with it except spuds. So... chips, then.
11-02-2017, 01:48 PM
Burney

Quote:

Originally Posted by Sir C

Overdoing the second fry could be a diaster, couldn't it?

I've also got nothing at all to serve with it except spuds. So... chips, then.

Doesn’t sound very Korean. You could chuck in some kimchi and dog meat, I suppose.
11-02-2017, 01:50 PM
Sir C

Quote:

Originally Posted by Burney

Doesn’t sound very Korean. You could chuck in some kimchi and dog meat, I suppose.

I'm sure they eat chips. They're absolutely mad for Spam, apparently.
11-02-2017, 02:08 PM
Burney

Quote:

Originally Posted by Sir C

I'm sure they eat chips. They're absolutely mad for Spam, apparently.

Quite a lot of people who were starving post-WW2 are still mad for Spam. South Sea Islanders, for instance, love it.
11-02-2017, 02:23 PM
SWv2

Quote:

Originally Posted by Sir C

Alone tonight, with a 500g piece of pork belly. I have the following plan:

The belly will be sliced into thick strips and then simmered for 10 minutes in water with rice vinegar and soy sauce. After cooling and patting dry, the strips will be coated in a mixture of flour, potato starch and rice flour, then deep fried for 10 minutes at 130 degrees. The temperature will then be increased to 180 degrees for a final 2 minute fry. The crispy belly strips will then be dressed in a gochujang sauce and sprinkled with sesame seeds and sliced spring onion.

Yes. I am making Korean Fried Chicken, but with pork belly. :bow:

I'm estimating somewhere in excess of 2,000 calories :hehe:

I thought you had to cook that shít long and slow.

There is probably a very good reason why Korean Fried Chicken is not pork.
11-02-2017, 02:24 PM
Sir C

Quote:

Originally Posted by SWv2

I thought you had to cook that shít long and slow.

There is probably a very good reason why Korean Fried Chicken is not pork.

You certainly can cook it long and slow, sw, but consider the traditional Thai moo grob, which is similarly deep-fried.

You wouldn't diss the moo grob, would you?
11-02-2017, 03:27 PM
Rich

Quote:

Originally Posted by Sir C

Alone tonight, with a 500g piece of pork belly. I have the following plan:

The belly will be sliced into thick strips and then simmered for 10 minutes in water with rice vinegar and soy sauce. After cooling and patting dry, the strips will be coated in a mixture of flour, potato starch and rice flour, then deep fried for 10 minutes at 130 degrees. The temperature will then be increased to 180 degrees for a final 2 minute fry. The crispy belly strips will then be dressed in a gochujang sauce and sprinkled with sesame seeds and sliced spring onion.

Yes. I am making Korean Fried Chicken, but with pork belly. :bow:

I'm estimating somewhere in excess of 2,000 calories :hehe:

Will you not think of your heart?! Your poor, poor arteries :-(
11-02-2017, 03:29 PM
Sir C

Quote:

Originally Posted by Rich

Will you not think of your heart?! Your poor, poor arteries :-(

FFS I'VE JUST BEEN TOLD MY FÚCKING HEART WILL LAST FOREVER!

Why do you not listen, man?