The Soul Bowl: A Crispy Korean Pork Belly Experience

We're going to do the soul bowl which is a crispy Korean pork belly bowl, I got the steamed white rice going, start with the sauce for the pork belly, got it soy sauce, sesame oil, Korean chili paste, our local Hawaiian honey, and gochujang sauce which is the Korean chili sauce. We're going to simmer this sauce for about 10 minutes. Chef, how are we going to prepare the pork belly? Slice about half-inch slabs, yup, just like that, garlic and ginger can go into the sauce as well, and now I can start throwing this pork belly down. Yeah, we're going to want to get that nice and crispy.

Now, chef, tell me about the pork belly what did you do to it before this? We actually marinate it in that sauce that you're making right there for 48 hours and then we'll tent it and put it in the oven at 325 for about four hours. Drain off the liquid and then back in the fridge for 24 hours. So, we've got a cooked pork belly with a lot of flavor already now we're putting a sear to it. Perfect kimchi, give me the rundown on making this that's about a two-week process. Take Napa cabbage grind it in salt water drain it off, add a variety of different spices, garlic fish sauce, and that sits out and ferments for about two three days.

So, what you have there is you have four different Korean pickles and those pickles will be accoutrements for your final dish. Wait, wait, don't go international with us with the accoutrement, talk oh sorry sorry those will be four garnishes for you, thank you very much. That's some Korean uh pickled onion with jalapeno, how are those made? Oh my gosh, it's just sweet white onion sliced jalapenos vinegar soy sauce and lemon juice outstanding.

Tell me about the bean sprouts what's in here those are quick blanch then tossed with sesame oil Korean dashi which is uh soup base and green onions. My mouth is watering and the pickled cucumber wakame we do a quick sugar brine then rehydrated Japanese guacamole seaweed, and then rice wine vinegar and sugar marinade.

Alright, chef, we've pulled the majority of the pork belly here now we can start building our soul bowls. We're gonna get a couple nice scoops of rice in each of those bowls put the four banchan pickles in each bowl I am excited for this perfect load it right in there three to four pieces of pork nicely fanned up on top, okay, get your finishing sauce right across the pork, oh finish it with a little bit of the shaved scallions. There, I already had my chopsticks out and you're back to work where do you want the sesame seed right up on top as well there you go dig in guys this is so pleasing to the eyes can't wait for this wow delicious generous portion of pork belly complimented with a delicious sauce that doesn't overpower every time you bite into one of the different pickles, you get yourself a little different flavor it's like having five different dishes at once chef fantastic.

"WEBVTTKind: captionsLanguage: enso we're gonna do the soul bowl which is a crispy korean pork belly bowl i got the steamed white rice going start with the sauce for the pork belly got it soy sauce sesame oil korean chili paste our local hawaiian honey gochujang sauce which is the korean chili sauce simmer for about 10 minutes chef how are we going to prepare the pork belly slice about half inch slabs yup just like that garlic and ginger can go into the sauce as well and now i can start throwing this pork belly down yeah we're gonna want to get that nice and crispy now chef tell me about the pork belly what did you do to it before this we actually marinate it in that sauce that you're making right there for 48 hours and then we'll tent it and put it in the oven at 325 for about four hours drain off the liquid and then back in the fridge for 24 hours yum all right so we've got a cooked pork belly with a lot of flavor already now we're putting a sear to it perfect kimchi give me the rundown on making this that's about a two-week process take napa cabbage grind it in salt water drain it off add a variety of different spices garlic fish sauce and that sits out and ferments for about two three days so what you have there is you have four different korean pickles and those pickles will be accoutrements for your final dish wait wait don't go international with us with the accoutrement talk oh sorry sorry those will be four garnishes for you thank you very much that's some korean uh pickled onion with jalapeno how are those made oh my gosh it's just sweet white onion sliced jalapenos vinegar soy sauce and lemon juice outstanding tell me about the bean sprouts what's in here those are quick blanch then tossed with sesame oil korean dashi which is uh soup base and green onions my mouth is watering and the pickled cucumber wakame we do a quick sugar brine then rehydrated japanese guacamole seaweed and then rice wine vinegar and sugar marinade all right chef we've pulled the majority of the pork belly here now we can start building our soul bowls we're gonna get a couple nice scoops of rice in each of those bowls put the four banchan pickles in each bowl i am excited for this perfect load it right in there three to four pieces of pork nicely fanned up on top okay get your finishing sauce right across the pork oh finish it with a little bit of the shaved scallions there i already had my chopsticks out and you're back to work where do you want the sesame seed right up on top as well there you go dig in guys this is so pleasing to the eyes can't wait for this wow delicious generous portion of pork belly complimented with a delicious sauce that doesn't overpower every time you bite into one of the different pickles you get yourself a little different flavor it's like having five different dishes at once chef fantastic youso we're gonna do the soul bowl which is a crispy korean pork belly bowl i got the steamed white rice going start with the sauce for the pork belly got it soy sauce sesame oil korean chili paste our local hawaiian honey gochujang sauce which is the korean chili sauce simmer for about 10 minutes chef how are we going to prepare the pork belly slice about half inch slabs yup just like that garlic and ginger can go into the sauce as well and now i can start throwing this pork belly down yeah we're gonna want to get that nice and crispy now chef tell me about the pork belly what did you do to it before this we actually marinate it in that sauce that you're making right there for 48 hours and then we'll tent it and put it in the oven at 325 for about four hours drain off the liquid and then back in the fridge for 24 hours yum all right so we've got a cooked pork belly with a lot of flavor already now we're putting a sear to it perfect kimchi give me the rundown on making this that's about a two-week process take napa cabbage grind it in salt water drain it off add a variety of different spices garlic fish sauce and that sits out and ferments for about two three days so what you have there is you have four different korean pickles and those pickles will be accoutrements for your final dish wait wait don't go international with us with the accoutrement talk oh sorry sorry those will be four garnishes for you thank you very much that's some korean uh pickled onion with jalapeno how are those made oh my gosh it's just sweet white onion sliced jalapenos vinegar soy sauce and lemon juice outstanding tell me about the bean sprouts what's in here those are quick blanch then tossed with sesame oil korean dashi which is uh soup base and green onions my mouth is watering and the pickled cucumber wakame we do a quick sugar brine then rehydrated japanese guacamole seaweed and then rice wine vinegar and sugar marinade all right chef we've pulled the majority of the pork belly here now we can start building our soul bowls we're gonna get a couple nice scoops of rice in each of those bowls put the four banchan pickles in each bowl i am excited for this perfect load it right in there three to four pieces of pork nicely fanned up on top okay get your finishing sauce right across the pork oh finish it with a little bit of the shaved scallions there i already had my chopsticks out and you're back to work where do you want the sesame seed right up on top as well there you go dig in guys this is so pleasing to the eyes can't wait for this wow delicious generous portion of pork belly complimented with a delicious sauce that doesn't overpower every time you bite into one of the different pickles you get yourself a little different flavor it's like having five different dishes at once chef fantastic you\n"