Bitter Melon and Galangal Glazed Pork Belly with Black Garlic Noodles

Instructions

1. 1

   Score the skin of the pork belly in a diamond pattern, being careful not to cut into the meat. Place the pork belly in a large pot and cover with water. Add a pinch of salt and bring to a boil. Simmer for 1 hour, then drain and pat dry.

   ~65 min
2. 2

   While the pork is simmering, prepare the bitter melon. Halve the bitter melon lengthwise, scoop out the seeds, and slice thinly. Soak the slices in cold water for 15 minutes to reduce bitterness, then drain.

   ~20 min
3. 3

   Peel and thinly slice the galangal and ginger. Mince the garlic.

   ~5 min
4. 4

   In a saucepan, combine soy sauce, honey, rice vinegar, sesame oil, gochugaru, and 250ml of water. Add the sliced galangal and ginger. Bring to a simmer and cook for 10 minutes.

   ~10 min
5. 5

   Pat the pork belly dry thoroughly with paper towels. Place the pork belly skin-side down in a preheated frying pan over medium-high heat. Sear for 5-7 minutes until the skin is crispy and golden brown.

   ~7 min
6. 6

   Flip the pork belly and sear the other sides for 2-3 minutes each. Remove the pork belly from the pan and set aside.

   ~10 min
7. 7

   In the same frying pan, add a little oil if needed. Add the minced garlic and sauté for 1 minute until fragrant.

   ~1 min
8. 8

   Add the drained bitter melon slices to the pan and stir-fry for 3-4 minutes until slightly softened.

   ~4 min
9. 9

   Pour the prepared glaze mixture into the pan with the bitter melon. Bring to a simmer. Add the seared pork belly back into the pan, ensuring it's coated in the glaze. Cover and simmer for 30 minutes, flipping the pork halfway through, until tender and glazed.

   ~35 min
10. 10

    Meanwhile, cook the Korean wheat noodles according to package directions. Drain and rinse with cold water. In a separate bowl, mash the black garlic cloves with 1 tablespoon of sesame oil and a pinch of salt to form a paste.

    ~15 min
11. 11

    In a large bowl, toss the cooked noodles with the black garlic paste, the remaining 250ml of water, and the chopped scallions. Toss until well combined.

    ~5 min
12. 12

    Slice the glazed pork belly into thick pieces. Serve the black garlic noodles topped with the sliced pork belly and extra glaze.

    ~2 min