SAM.

  • Cook By: Fundació Alicia/ Restaurant Les Cols
  • Theme: Meat dishes Influencer
  • Main Ingredients: pork, vegetable
  • Serving Size: 4

For the pork jowl

Ingredients

Directions

  • 1 Brush the pork with olive oil, add a pinch of salt, and place in a sous-vide plastic cooking bag and seal 100% vacuumed.
  • 2 Cook in a Roner machine over low heat (75ºC) for approximately 4 hours (the total time depends upon the size of the meat).
  • 3 Once the pork is well cooked, remove it from the Roner and let cool until the meat reaches 2-4ºC.
  • 4 Cut the pork into twelve portions of 2x3 cm and marinate in a bowl with a mixture of 40 g olive oil and 80 g Seasoned Soybean Paste(Ssamjang) for at least 10 minutes.
  • 5 Cut the pork jowl into 5-cm long pieces and sauté in a frying pan with a dash of olive oil until golden, crisp, and juicy.

For the onion Jang-Ah-Ji

Ingredients

  • 250 g Jang with Vinegar
  • 250 ml Water
  • 550 g Onion

Directions

  • 1 In a saucepan bring the water with Jang with Vinegar to a boil. Once the mixture starts boiling, remove from heat and pour the liquid into the jar containing the finely sliced onion.
  • 2 Cover the onion with the mixture and close the jar. Allow to rest for at least 24 hours.

For the rice

Ingredients

  • 200 g Rice
  • 1 pinch Salt

Directions

  • 1 Cook the rice with a pinch of salt for approximately 10-12 minutes or until fully cooked. Flavor the rice to your liking.
  • 2 Once the rice is cooked, keep it in the pot until serving (a rice cooker may be used if available).

Presentaion

Ingredients

Directions

  • 1 Wash the lettuce leaves and drain well. On each leaf, serve a teaspoon of cooked rice and on top of it place a piece of sautéed pork, and over this add a small amount of Seasoned Soybean Paste(Ssamjang).
  • 2 Finish with some strips of the julienned onion Jang-Ah-Ji.