Mohr Wise

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To start out, I reduce boneless, skinless pork belly into one-inch cubes. While you may make these kebabs with meat only, I like to add some chunks of vegetables, like bell peppers, tomatoes, and zucchini, for further color and texture. Next I put together the marinade by combining the gochujang with sake, soy sauce, honey, and oil, then toss it…[Read more]

To make the Pork Belly, score pores and skin in traces 1cm apart. Push skewers perpendicular to the scoring simply below the pores and skin to stop meat from curling up. Place pork belly, pores and skin side down, into strain cooker and canopy with water. Add salt and bring as much as stress, cook for 30 minutes. Remove from strain cooker and…[Read more]