Ryu Soo-young’s Camping All-Purpose Sauce Pork Belly Skewers
How to Make Ryu Soo-young’s Pork Belly Skewers from ‘Convenience Store Restaurant’ for Camping
Here’s the recipe for pork belly and green onion skewers I made while camping. This is a recipe from Ryu Soo-young of ‘Convenience Store Restaurant’. This dish is perfect for outdoor gatherings, offering a delightful smoky flavor and savory taste, enhanced by a special sauce.
Main Ingredients- 1 pack frozen pork belly, thinly sliced (about 600g)
- 3 green onions
- Pinch of salt (adjust to taste)
- Pinch of black pepper (adjust to taste)
Ryu Soo-young’s Camping All-Purpose Sauce- 100ml soy sauce (about 1/2 cup)
- 100ml cola (about 1/2 cup)
- 100ml soju (about 1/2 cup)
- 100ml ‘Ssanghwangtang’ (Korean traditional herbal tea, about 1/2 cup)
- 5 Tbsp sugar (adjust to preference)
- 20 twists of black pepper (for fresh pepper aroma)
- 100ml soy sauce (about 1/2 cup)
- 100ml cola (about 1/2 cup)
- 100ml soju (about 1/2 cup)
- 100ml ‘Ssanghwangtang’ (Korean traditional herbal tea, about 1/2 cup)
- 5 Tbsp sugar (adjust to preference)
- 20 twists of black pepper (for fresh pepper aroma)
Cooking Instructions
Step 1
First, thoroughly wash the green onions. Then, cut them into segments about 3-4cm long. These are a good size for skewering and eating once cooked.
Step 2
It’s best to use the frozen thinly sliced pork belly without thawing it, as this helps maintain its shape. Thread the green onion and pork belly onto the skewers alternately, in a green onion-pork belly pattern. The rolled pork belly will look beautiful on the skewer. A sequence of green onion – pork belly – green onion – pork belly will create a well-formed skewer.
Step 3
Sprinkle a pinch of salt and black pepper over the skewered pork belly and green onions to season them according to your preference. This initial seasoning adds a nice depth of flavor.
Step 4
Heat a pan over medium heat. Place the pork belly skewers on the pan and cook them until they are golden brown and slightly crispy on both sides. This step renders some of the fat and gives the pork a nice texture. Be careful not to cook on high heat, as it can burn the pork quickly.
Step 5
Now, let’s prepare Ryu Soo-young’s special ‘Camping All-Purpose Sauce’. In a bowl, combine 100ml of soy sauce for its deep umami flavor, 100ml of cola for sweetness and caramelization, 100ml of soju to tenderize the meat and add a subtle aroma, and 100ml of Ssanghwangtang for a unique herbal note. Stir in 5 tablespoons of sugar and about 20 twists of freshly ground black pepper until the sugar is dissolved. This mixture creates a wonderfully balanced sauce.
Step 6
Once the skewers are lightly browned, brush them generously with the prepared sauce on all sides. Be mindful that the sauce can burn easily, so reduce the heat to low. Place the sauced skewers back on the pan and continue to cook, turning them frequently, until the sauce is caramelized and coats the skewers beautifully. This low and slow cooking ensures the sauce penetrates the meat. Your delicious pork belly skewers are ready to be enjoyed!
