Pork belly is sold at the meat counter of every Prince Edward Island supermarket. HG used the rich meat in a flavorful Korean dish. First boiled the pork belly to get rid of excess fat and tenderize the meat. Scooped the pork out of the pot and marinated it for 15 minutes in a mix of thin sliced onion, sliced scallions, Gochujong (Korean miso-like chile paste); soy sauce, light brown sugar, sesame oil and grinds of black pepper. Stir fried vigorously in a hot wok filmed with peanut oil and then added kimchi. Steamed tofu for three minutes over boiling water. Pork was placed in the center of a warmed platter surrounded by tofu. Drizzled sesame oi and scattered chopped scallions. Served with bowls of brown basmati rice. This is a heathy rice containing all of the nutrients that are usually processed out of white rice. Has a nice crunchy texture. HG, a fan of hot food, added some incendiary Chinese chile pepper mix to HG’s plate. Don’t know the name of this mix but the illustration on the jar shows flames bursting out of a pepper. Apt illustration.
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