Summer is here and grilling is a must for the weekends. However, if you'd like to skip the hot sun and grill indoors, then this is the perfect dish. I'm borrowing some ingredients from our Korean friends for this dish, including the sliced pork belly and the gochujang. Staying true to my nickname, "fish sauce girl," I'm combining premium fish sauce and gochugang to concoct this awesome marinade. This concoction works beautifully with the pork belly, and with lots of friends and family visiting this summer, I know I will be making this dish often. It's a keeper with me, in that I'm bringing something new yet familiar to the dinner table.
RECIPE for 4-6 servings
1 lb sliced pork belly, cut the slices into 3 parts, available at Korean market
Marinade for the meat:
2 tbs gochujang
1 tbs fish sauce
1 tbs sesame oil
1/2 tsp black pepper
1/2 tsp sugar
Combine these ingredients well. Use a brush to apply marinade to each pork belly slice. Let it marinade for 10 mins before grilling.
Drizzle 2-3 tbs cooking oil to the following to enhance their flavors at the grill:
2 bunches of green onion, cut into 3-4 inch portion
1 small white onion, slice 1/8 inch, lengthwise
4-5 large cloves on garlic, sliced thin
Arrange the following in a large platter:
1 head of red lettuce or similar
2 large handfuls of various Vietnamese mints
1/2 large cucumber, sliced 1/8 inch rounds
1 cup of Vietnamese pickled carrots and daikon
1 large handful of Asian chives, cut into 4-inch portions
1 cup of Vietnamese dipping sauce, Nuoc Mam Pha
1/2 cup of crispy fried shallots, available at Asian market
This is a grill-it-yourself dish, so no cooking beforehand is needed. Make sure the table is all set and ready to go for each guest to grill and eat at leisure.
In case you want to know about the grille, I am using this model. More here.