Cycle 4 – Item 339
10 (Tue) December 2013
-Oksu, Seongdong, Seoul, Republic of Korea-
with the Family, Nanny 2
After steaming the pork belly as per my standard method, I took an extra step of pan-frying the slabs, hoping for a crispy-on-the-outside/tender-on-the-inside textural contrast. The outside part worked as envisioned. But the inside, for some reason, probably because of the meat per se, turned out rather dry – seems impossible to believe that pork belly could be dry with all that fat. The overall effect was like jerky. Which would’ve been fine for the adults, but it was too chewy for IZ.
(See also GLOBAL FOOD GLOSSARY)