Ghost fire green
Ingredients: mild to medium chili pepper, cilantro, scallion, ginger, garlic · 35 min cook time · 450kcal · ~₩10,400
Ingredients
80grams mild to medium chili pepper, 50grams cilantro, 50grams scallion, 40grams ginger, 30grams garlic, 0.25teaspoon salt, 0.5teaspoon MSG, 2tablespoons soy sauce, 0.5tablespoon dark Chinese vinegar, 200grams pork belly, 3tablespoons oil
Instructions
1. Cut 80 grams of mild to medium chili peppers (like Chinese erjingtiaos or Jalapenos) into thin strips on a bias and set aside.
2. Chop 50 grams of cilantro and 50 grams of scallion into half-inch sections. If available, you can also use herb roots like cilantro, scallion, onion, or green garlic roots.
3. Combine the prepared chili peppers, cilantro, scallions, 40 grams of sliced ginger, 30 grams of sliced garlic, a quarter teaspoon of salt, a half teaspoon of MSG, two tablespoons of soy sauce, and a half tablespoon of dark Chinese vinegar (or balsamic vinegar).
4. Mix and massage all the ingredients together thoroughly. This is your 'ghost fire green'.
5. Slice 200 grams of pork belly into 4mm sheets, then cut the sheets into thirds or halves.
6. Season the pork belly with an eighth teaspoon each of salt and MSG, and a half teaspoon of soy sauce. Mix well.
7. Add 2-3 tablespoons of oil to a cool pot or wok, then add the seasoned pork belly.
8. Slowly render out the oil over a medium flame for about 15-20 minutes until the pork belly is brown and crispy.
9. Transfer the crispy pork belly to a paper towel to drain excess oil.
10. Serve the ghost fire green with rice, optionally topped with crispy pork belly or fried bacon.
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