Deulkkae Samgyeopsai translates:- (Wild Sesame Leaf with Korean style Pork) , steamed rice , chilli sauce , mini birdseye chilli and garlic chives .
To make this dish I first marinated pork belly in soy sauce, sugar, rice wine vinegar, minced ginger, crushed garlic and red chillies overnight in a ziplock bag in the fridge. The pork was then removed from the bag and pan fried in a hot skillet until sealed brown on both sides this was then placed into a roasting pan and placed into a 190 deg.c. oven for around 15-20 minutes. The pork was then rested for 5 minutes before being sliced to serve. The sauce was made by mixing together in a bowl crushed garlic, ginger, coriander, sesame oil, chilli paste and chopped coriander.
To plate this taster I presented one on the plate made and one for the diner to roll themselves, I first placed a washed fresh wild sesame leaf shiny side up centrally on the plate. Placing a spoon of steamed rice on top accompanied by small pieces of the pork before spooning on some chilli sauce and garnishing with the chopped chives and mini birdseye chilli. I then placed the prepared roll behind that and spooned some chilli sauce on the plate next to them in the shape of a chilli. Next time I would have sprinkled some toasted sesame seeds atop as intended this time but lapsed my mind while plating. To be honest I haven't been impressed with the overall plating of this dish and was going to be scrapped if it were not for the incredible taste and simplicity in preparation. Trying to jazz this one up will be a future challenge as I think it can be a winner if giving the right attention to detail.