kdramadreaming
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It's PORKALICIOUS!
For the pork lovers, meat lovers, cooks, and just about everyone who loves to eat delicious food.When I was a kid, i loved pork. I would choose pork over beef or chicken. But as i grew older, i have lessened my pork intake (too much fat!) to only when I'm craving for a certain pork dish (like adobo, lechon) or when i just want to pause from eating chicken. Watching the process of how they use all the different parts of the pork and cooking them in so many ways was so satisfying.
Episode 1 mostly centered on the different ways to cook samgyeopsal or pork belly. The video is Ultra 4k so i was salivating as i see them grill the pork belly and watch the pork fat drip ? The last scene in episode 2 where they ate oven baked crispy pork belly looked so similar to our own lechon kawali or boneless lechon belly I'm surprised they haven't thought of cooking it before. I only eat pork belly once in a while, i prefer the other parts of the pork so i enjoyed watching episode 2.
Episode 2 showed the other parts of the pork, like grilling pork tenderloin, pork and rice soup, sundae soup, braised pork tail, jokbal (pig's feet), head meat, jamon. Im surprised they didnt have a section on bossam. Yummy!! ? I think we eat every part like they do, but we like to fry everything (like pork cheeks) or put in a sizzling plate (like sisig).
It was also interesting that just like pinoys, when there's a special occasion, they just go slaughter a pig and have a feast. For us it's lechon (roasting the entire pig), for them it's cooking the pig under the fire or boiling them.
I dont think they have exhausted all ways on how to cook pork. They havent tried our crispy pata (deep frying the pig trotters -- they boil or braise them instead). And largely because of difference in culture and produce, we have our own menudo or afritada (using tomato sauce), sinigang (sour soup), Hamonado, ginataan (using coconut milk) and binagoongan (using shrimp paste) to name a few.
Don't watch on an empty stomach or you'll be binge eating after (just like what I'm about to do now) ?
Rating: 9/10
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Soraya Nur Aina
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Dua episode yang beneran padat dan informatif karena dijelaskan dari kayu yang digunakan untuk arang, pemanggang yang jenisnya banyak, perbedaan kualitas daging peternakan babi yang ternyata pakannya beda-beda hingga budaya pernikahan dan kematian yang ngga bisa dipisahkan dari daging babi.
Chef Paik juga mengajak warga asing, seleb dan pakar untuk berkunjung ke dapurnya guna menjajal olahan potongan daging babi tak populer menjadi sajian enak. Menjamurnya restoran daging babi panggang sendiri dimulai dari tahun 1970an. Sampai kini hidangan daging babi bisa ditemukan dimana aja.
Dari bagian populer seperti perut sampai daging kepala dan pipi semuanya bisa diolah. Bahkan masyarakat disana mengatakan jiak daging babi benar-benar lenyap di Korea Selatan artinya seperti kiamat buat mereka.
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