Jeyuk Pork Burnt Ends: Difference between revisions
From McGough's Recipes
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=== '''Directions''' === | === '''Directions''' === | ||
'''Jeyuk Rub''' | '''Jeyuk Rub''' | ||
Salt | {| class="wikitable" | ||
|+ Rub Proportions | |||
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! Salt !! Gochugaru !! Garlic Powder !! Onion Powder | |||
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| ½ || 1 || 1 || 1 | |||
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'''Jeyuk sauce''' | '''Jeyuk sauce''' |
Latest revision as of 16:16, 9 January 2024
Ingredients
Jeyuk Rub
- Salt
- Gochugaru (replaceable with paprika powder)
- Garlic powder
- Onion powder
Jeyuk sauce
- Gochujang
- Soy sauce
- Minced garlic
- Sesame oil
- Pepper
- Vinegar
Main
- 2kg of pork belly
- sugar
- butter
- Jeyuk sauce
- Jeyuk rub
Directions
Jeyuk Rub
Salt | Gochugaru | Garlic Powder | Onion Powder |
---|---|---|---|
½ | 1 | 1 | 1 |
Jeyuk sauce
1. Put 5Tbsp (100g) gochujang, soy sauce (30g) 2 tbsp, minced garlic (50g) 3 tbsp, sesame oil 1tbsp, vinegar 1tsp, pepper, 6¾ tbsp (100ml/0.4 cups) water in a pot
2. Boil the ingredients to combine
Main
- Cut pork belly into 3cm cubes
- Sprinkle the jeyuk rub
- Heat in a 265°F oven for 2 1/2 hours (until internal temperature reaches 168°F)
- Add butter, sugar and honey and cover with cooking foil
- Heat in a 265°F oven for 1 1/2 hours (until the internal temperature reaches 201°F)
- Remove the cooking foil, pour the jeyuk sauce, and return to the 350°F oven for 10 minutes
- You can eat it as it is or eat it with hot dog bread