Salted Pork for Korean-Style Bossam or Samgyeopsal

• 500 grams A block of pork belly
• 1 tsp Salt
• 1 Japanese leek (green part)

1. Clean the block of pork belly.
2. Trim off any excess fat!
3. Slice the pork into 1-cm thick pieces against the fibres running in the meat.
4. Sprinkle over evenly with salt.
5. Use a ratio of 1% of salt to the whole weight.
6. Put the pork and the green part of the Japanese leek into a plastic bag.
7. Chill in the fridge for a whole day.
8. You might not be able to see in the photo, but there is some moisture on the surface.
9. It means the flavour inside the meat has concentrated.
10. A new Korean-style barbecue!
11. Take a look at this recipe, Samgyeopsal with Yuzu!

salt, japanese

Taken from cookpad.com/us/recipes/144957-salted-pork-for-korean-style-bossam-or-samgyeopsal (may not work)