Plane pork belly(thin pork belly) salad

Last year, Koreans ate 40kg pork per person and half of them is pork belly(samgyeopsal).
Koreans loves this part of pork so much; grilled, boiled, steamed, and so on.
Of course grilled pork belly is most well-liked.

Also, there are some sorts of pork belly, lump(Tong samgyeop), plane(Daepae samgyeop, thin), and fresh pork belly(Saeng samgyeop, thick) and so on.
I tried to make salad with plane pork belly and some vegetables as below.

Ingredient : Plane pork belly, bean sprout, paprika(red, yellow), Cham-na-mul(Korean traditional green vegetable. You can use any vegetable, for example, bok choy, water celery, bell pepper etc.)
Dressing : Soy sauce, wild chive(Dallae, Spring is prime season of this vegetables.), sesame, redpepper powder, oil, sugar.

1. Blanch plane pork belly in boiling water and cool down. If you use beer, fat of port will be excreted more easilly, so you can enjoy more light and healthy pork.

 

 

2. Shred the paprika and cut the chamnamul in same length. Blanch the bean sprout and chamnamul.

 

3. Mince wild chive. Mix it with soy sauce, sesame, redpepper powder, and sugar. If you don't like too much salty, you can add some water.

4. Put pork belly and vegetables in plate and pour wild chive sauce on them.

The smell of wild chive gets rid of smell of fat from pork and tastes refreshing.
You can this wild chive sauce for other foods, for example, butter rice, bean sprout bibimbap and so on.