Print Options:

Pork Belly with Scallion Salad (Pa-muchim)

Prep Time15 minsCook Time10 minsTotal Time25 mins

Grilled pork belly is a common dish in Korean bbq restaurants. It is an incredibly simple dish to prepare. But, the smokiness of the pork belly combined with the bright acidity of the seasoning salad creates a tasty meal.
In Korean, the seasoning salad is pronounced pa-muchim (if you are interested in how it's pronounced, google translate can help you.. https://translate.google.com/?sl=en&tl=ko&text=pa%20mu%20chim&op=translate)

The recipe is incredibly simple but surprisingly delish. Really, the only step that requires any semblance of skill is cutting the scallion but I'm sure you can manage ;-)
All the ingredients are available in the pantry or commissary. The couple items that you might have some difficulty are optional.

 1 Scallion (bundle)
 1 cup spring salad mix
 1 Pork Belly (package)
Seasoning
 1 ½ tbsp soy sauce
 1 ½ tsp hot chili pepper powderIn Korean, it is called gochugaru. It adds to the flavor but it is optional.
 1 ½ tbsp lemon juice
 1 tsp garlic
 1 tbsp sesame seed oil
 ½ tsp sesame seed (optional)
Step 1: Make the seasoning
1

1. Mix all the ingredients except for the scallion, spring mix, and pork belly together in a small bowl or cup.

2

2. Cut the scallions in angel hair pasta style, if can’t, cut to thin julienne style. It will curl naturally on its own (which is good.. see the picture).

3

3. Mix the spring mix salad with the scallions.

Note:
Once you add the spring mix salad... you don't want it sitting around too long. Otherwise, it will get cooked by the vinegar or lemon.

4

4. Pour the seasoning you mixed in step 1 on the scallion. Make sure its well mixed (just like the picture).

5

5. Taste and season it to your taste with more salt, lemon, sesame seed oil if you wish.
Keep the pa-muchim cool.

Step 2: Grill and enjoy
6

1. Grill the pork belly in one of Fishkill's fine grills (max temp). The smell of the grilled pork is incredible but since there is a lot of fat that drips off you might get a few flares so just keep an eye on it. Cook it well but we are not cooking bacon.. you don't want it hard as a cardboard.

7

After its grilled, using a clean kitchen scissor, cut it into about 2 inch segments.

8

To enjoy this meal, please do not eat the pa-muchim separately like a traditional salad. You eat the pa-muchim together with the pork belly. Using your utensil of choice, grab one of the pork belly pieces, slap on a few strands of the pa-muchim. Typically, you have it with white rice or if you really want to get authentic, you can wrap the pork belly and pa-muchim in romaine lettuce and eat it like a burrito.

My parting words..
https://translate.google.com/?sl=en&tl=ko&text=enjoy%20your%20meal&op=translate

Nutrition Facts

0 servings

Serving size