Let’s talk about European pork cuts. Each and every cut gives a punch of flavour and versatility to the dishes. In Korea, where pork is the central player in many dishes, European pork certainly has the odds in its flavour!
Pork is popular for a reason
Tasty, tender, meaty… Koreans definitely know what they’re doing when it comes to pork dishes, as it’s an ingredient highly valued in Korean cuisine and tradition. Thus, choosing European Pork will upgrade the already delicious and flavourful recipes.
European pork belly: it is rich and juicy, ideal for dishes that require a balance of meat and fat. Its tender texture and deep flavour make it ideal for roasting, grilling or even boiling and wrapping it up in a crispy ssam.
European loin ribs: on another note, European loin ribs are meaty, tender and full of taste, a great choice for BBQ or galbigui. The ribs are easy to cook, and the result is a soft, almost melting meat that will shine through in all the recipes.
European pork shoulder: it’s the cut winning the versatility award! it doesn’t matter if you roast it, braise it or slow cook it to get the most hearty and delicious stews, it will always perform the best. It’s also a team player, combining perfectly with spicy marinades or sauces.
Not hungry yet? Try out our recipe suggestions with European Pork Cuts
Up for a warm and comforting stew? Try European Pork Belly Kimchi Jjigae (Kimchi Stew). The European pork belly, with its soft texture and rich flavour, complements the spicy notes of Kimchi Jjigae. You just need to slow cook the pork belly with kimchi, tofu, and your favourite vegetables to create a hearty and feel-at-home dish.
Are you hearing that? It’s the sound of European pork belly sizzling in the grill! Soft and tender in stews but crispy and smoky when grilled over charcoal in a pocha. Add freshness and spice to it, wrapping it up in a lettuce and perilla ssam with garlic and ssamjang, and there you have it: perfection at its finest!
Feeling bold? Change the mood and bring EU pork baby back ribs with spicy Gochujang glaze to the table! A choice for the fans of fusion cuisine. Coat the European baby back ribs in a spicy gochujang glaze and roast or grill until caramelized. It’s sweet and spicy and compliments the tender and meaty ribs in the best way possible.
And finally, let’s not forget the drinks! Upgrade these recipes with a few shots of Korean soju, which helps balancing the richness of the pork belly and ribs with its clean and crisp profile. Or how about a cold and refreshing craft beer to complement the smoky and savoury flavours of grilled pork? Whichever option you choose, the pairing will be just right.
As you can see, it’s easy! Incorporating European pork cuts into Korean cuisine just makes sense: grilling pork belly for Samgyeopsal or braising tender ribs for a rich stew, European pork offers the perfect balance of quality, flavour, and versatility.
