The weather is really hot in the south, and I’m melting down here!! lol
My hubby and I workout on base, Monday through Thursday with a bunch of people. It is very hard workout, but we’re enjoying so much!! We’ve been doing the workout over 3 weeks(we’ve been doing other workouts before), and after the workout, I always craving a bowl of salad with protein and a glass of wine. I don’t know why, only this workout does it to me. It’s probably my body needs vitamin and protein and wants to numb the pain! LOL
At dinner, I’m trying to not to eat too much salt, because my body reacts very sensitive next morning- my face looks SO puffy. I can’t help it and it doesn’t do it if I don’t eat salt at night time. You can tell how much salt I ate the other night just looking at my face in the morning. lol So, I thought it’s time to control a bit. That’s why we trying to control out dinner, but not breakfast or lunch. Too much change is not good either, because you can’t keep it up.
The other night, I was craving salad(Again!) after the workout. So I made this delicious salad bowl with Crispy pork jowl(better than pork belly!!) and Doenjang dressing. I drank a glass of cabernet sauvignon(my favorite wine!) too. ^_^ What a happy dinner!
Pork jowl is actually my favorite part of whole entire hog. So nice texture, delicious flavor and perfect balance of meat and fat. What can I ask for more to the pig?! lol Even though we go to Korean BBQ restaurant, Samgyopsal(pork belly) isn’t my choice- this pork jowl is what I’m going for all the time! SO-GOOD!!
If you haven’t tried yet, you’ve got to! Delish!!
Doenjang is Korean fermented soy bean paste, very similar with miso, but it’s not same thing. Korean doenjang is much more pungent, kosher and deeper flavor. So before become a friend with doenjang, practice with miso is not a bad idea. 😉
I used Sempio’s Togul Doenjang, made with 100% Korean soy beans and naturally fermented in a cave(togul) on low temp, for 6 months.
I just wanted to let you guys know that Sempio is very popular company in Korea and they are known by their fermented sauces and foods. Our family uses Sempio’s soy sauce for over 15 years and I already have been using it before they sponsored me. I couldn’t be happier when I received their products!
- 1 lb. Korean style sliced pork jowl
- 1 Tablespoon Korean Doenjang (Such as Sempio's Togul Doenjang)
- 1 Tablespoon rice wine vinegar
- 1 teaspoon honey
- 1 Tablespoon toasted sesame oil
- 2 teaspoons toasted sesame seeds
- 1 clove garlic, minced
- 1 green onion, chopped
- salt and pepper for taste
- 6 to 8 cups mixed greens
- 3 mini bell peppers, seeded and sliced
- 6 perilla leaves, chiffonade
- Heat a large skillet over medium high; add pork jowl, season with a small pinch of salt and pepper. Cook until it's nice golden brown, about 5 to 8 minutes. You don't need to add any extra oil, because the natural oil coming out from pork jowl and it's more than enough. Do a batches if needed, and between the batches, through out the excess oil.
- Combine Doenjang, next 6 ingredients and a bit of black pepper for your taste. Set a side.
- Place mixed greens on bottom of 3 bowls, sprinkle with bell peppers. Top each bowls with equal amount of crispy pork jowls, then place perilla leaves on top. Divide dressing into 3 and pour the dressing each bowls. Enjoy!
Thank you for reading my blog!