17 (Thu) November 2011
Spaghetti al Peperoncino with Baked/Refried Gold Mountain Pork Belly in Tomato-Parmesan Sauce
-Oksu, Seongdong, Seoul, Republic of Korea-
While Gold Mountain Pork Belly is a dish that I make in a kettle grill with coals, I experimented making it in an oven. I placed the slabs on a rack in a roasting pan filled with a bit of water, covered the pan with foil, and put it in the oven on full whack for about 2 hours. The meat didn’t get as crisp around the edges, and the smokiness of the charcoal was absent, but otherwise the result was a respectable at-home substitute.
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