Salt-Grilled Pork Dwitgogi
Quick answer
Chewy and savory grilled pork Dwitgogi, famously kept by butchers for themselves.
- Salt-Grilled Pork Dwitgogi is a chewy, savory butcher's cut seared quickly to seal in juices.
- High-heat initial sear seals juices before salt and pepper are added
Key ingredients
Core cooking flow
- 1 Blot 600g pork offcuts with paper towels to remove blood, then sprinkle 2 tb...
- 2 Cut 1 large green onion into chunky pieces and halve 10 peeled garlic cloves.
- 3 Heat a pan on high for 2 minutes until light smoke rises, then place the por...
Chewy and savory grilled pork Dwitgogi, famously kept by butchers for themselves.
What Makes This Special
- Salt-Grilled Pork Dwitgogi is a chewy, savory butcher's cut seared quickly to seal in juices.
- High-heat initial sear seals juices before salt and pepper are added
- Mixed offcut mix gives a chewier, springier bite than regular pork belly
- Scallion and garlic finish in rendered pork fat, seasoning through aroma
Instructions
- 1
Blot 600g pork offcuts with paper towels to remove blood, then sprinkle 2 tbsp soju evenly over the meat and rest for 5 minutes to eliminate any off-odor.
- 2
Cut 1 large green onion into chunky pieces and halve 10 peeled garlic cloves.
- 3
Heat a pan on high for 2 minutes until light smoke rises, then place the pork and sear the surface quickly for 1 to 2 minutes to lock in the juices.
- 4
When the pork is about halfway cooked, sprinkle 1 tsp sea salt and half a teaspoon of whole black pepper evenly, then add the whole garlic and green onion to cook alongside.
- 5
Continue turning for 5 to 6 more minutes, cooking in a stir-fry style so the rendered fat absorbs the green onion and garlic aroma, until the meat is evenly browned throughout, then serve immediately.
Tips
Nutrition (per serving)
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