Admission : I have been lazy. Now’s the time to put the recipes down before I forget them – again.
Chinese New Year has been a real challenge this year with Covid-19 restrictions here in Singapore. You are only allowed 8 unique visitors to your home for the day, if you are doing your annual visitations you are allowed to visit only 2 homes. Recommendations: visitations to family / relatives. Your friends are not your relatives unless your son or daughter is married to your friend’s children.
Coming from a large family meant the Chinese New Year Reunion Dinner, which normally happens on the eve of the Chinese New Year, was held at my brother’s home. In the traditional Chinese custom, the sons & their immediate family members (think wife, children, children’s spouses, grandchildren, great-grandchildren…. you get the idea) would be present. Because I am married to a Caucasian, we would, during normal times, have been at the Reunion Dinner together with my sisters & their families. Unfortunately, the total number of visitors have been capped at 8.
As such, different siblings would be gathering either with their immediate or extended families for the Reunion Dinner. My younger brother & his family of 4 grown-up food-loving offsprings came over. Besides a roast chicken, barbequed pork ribs, a standard food in Singapore would be the steamboat. The steamboat is similar to the fondue except we cook our meats & vegetables in broth instead of cheese.
A steamboat meal is not everyone’s cup of tea. So why not combine that with a Korean barbecue?
Jeyuk Bokkeum (BBQ Pork Belly
600g pork belly, sliced
1 onion, sliced
4 stalks spring onions, cut to 2″ lengths
2-3 cloves garlic
1/2 apple, peeled, cored & diced
1/2 cup soy sauce
1/2 cup brown sugar
6 tablespoon gochujang (soybean paste or miso)
1 tablespoon gochugaru (Korean chilli flakes or regular chilli flakes)
3 tablespoon honey
1 tablespoon sesame oil
1-2 tablespoon rice wine
- Process the ingredients for the marinade in a processor.
- Place the pork belly, spring onions & onions into a container with the marinade.
- Mix well to ensure each slice of pork belly is separated and gets the marinade. Using your hands gives the best mix.
- Marinade overnight in the fridge before use.