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Pickled Vegetables

  • Water 500.0 ml
  • Sugar 30.0 g
  • Salt 10.0 g
  • Vinegar 120.0 ml
  • Carrots, julienne 150.0 g
  • Raddish, julienne 150.0 g
  • Leeks, thinly sliced 30.0 g

Sauce

  • Black Pepper, ground 5.0 g
  • Gochujang (Korean chili paste) 30.0 g

Preparation

  • Water 4000.0 ml
  • Onion, halved 1000.0 g
  • Black Peppercorns, whole 50.0 g
  • Pork Belly, whole boneless 2000.0 g
  • Vegetable Oil 120.0 g

Assembly

  • Pork Belly, whole boneless 2000.0 g
  • Lettuce 700.0 g
  • Gochujang (Korean chili paste) 330.0 g
  • Pickled Vegetables 330.0 g
  1. Pickled Vegetables

    780 minutes
    1. Combine the water, sugar, salt, vinegar and Knorr Lime Powder in a pot and bring to a boil. Set aside and let it cool.
    2. Place the carrots, raddish and leaks in a bowl and pour the pickling juice. Let the vegetables pickle for at least 6 hours.
  2. Sauce

    5 minutes
    • In a mixing bowl, combine Knorr Liquid Seasoning, Knorr Rock Sugar Honey Sauce, black pepper and gochujang. Mix well. 
  3. Preparation

    215 minutes
    1. In a large stock pot, combine the water, onion, pepper corns, pork belly and Knorr Pork Broth Base.
    2. Bring to a boil and let it simmer for 2 hours or until tender.
    3. Once the pork belly is tender, remove from the stock and dry for 1 hour.
    4. In deep frying pan add vegetable oil and deep fry the pork belly until crispy.
  4. Assembly

    5 minutes
    1. Place on individual lettuce wraps, top with pickled vegetables and drizzle with gochujang glaze.
    2. Wrap and serve.