Incheon Hickory Treet

About Incheon Hickory Treet

The Incheon Hickory Treet is a unique fusion dish that combines the distinct flavors of Korean cuisine with the robust taste of hickory-smoked meats. This dish pays homage to the bustling port city of Incheon, which has long been a melting pot of culinary influences. The hickory used in the smoking process provides a deep, smoky flavor that complements the spicy and savory notes of traditional Korean ingredients like gochujang and kimchi. Traditionally, Korean cuisine is rich in fermented flavors and spicy notes, and this dish is no exception. It blends the fermented complexity with the deep, natural aroma of hickory.

History and Origin

Incheon, a city known for its vibrant culture and historical significance, has become a cultural hub where traditional Korean flavors intermingle with international cuisines. The introduction of hickory flavor in this dish adds a Western touch while maintaining its Korean roots. The name "Treet," a playful twist on street food and hickory "treat," highlights the dish's appeal as both a grand meal and a delightful street food option.

Ingredients

• Pork Belly - 1 kg
• Hickory Chips
• Gochujang (Korean chili paste) - 2 tablespoons
• Soy Sauce - 3 tablespoons
• Sesame Oil - 1 tablespoon
• Honey - 1 tablespoon
• Rice Vinegar - 2 teaspoons
• Garlic, minced - 4 cloves
• Ginger, minced - 1 tablespoon
• Kimchi - 100g
• Green Onions, chopped - 4 sticks
• Sesame Seeds for garnish
• Cooked Rice to serve

Preparation

Before you start, make sure you have all ingredients readily available. Preparing the ingredients beforehand ensures a smooth cooking process and enhances the flavor integrity of the dish.

Marinade Preparation

1. Begin by combining gochujang, soy sauce, sesame oil, honey, and rice vinegar in a mixing bowl.
2. Stir in the minced garlic and ginger to the mixture.
3. Ensure the marinade is well combined to allow the flavors to meld perfectly.

Once the marinade is ready, it's time to marinate the pork belly.

Marinating the Pork Belly

1. Cut the pork belly into thick slices and place them in a shallow dish.
2. Pour the prepared marinade over the pork slices, ensuring they are fully coated.
3. Cover the dish with plastic wrap and let it marinate in the refrigerator for at least 2 hours. For best results, marinate overnight to maximize flavor infusion.

Cooking Instructions

Preparing the Hickory Chips

1. Soak the hickory chips in water for about 30 minutes before smoking.
2. After soaking, drain the chips and set them aside.

Smoking the Pork Belly

Prepare your smoker or a grill with a smoking box for the smoking process. This will infuse the meat with the rich flavor of hickory smoke, which is a hallmark of this dish.

1. Preheat your smoker to a temperature of 225°F (approximately 107°C).
2. Place the soaked hickory chips in the smoker or smoking box.
3. Remove the pork belly from the marinade and shake off any excess liquid to avoid dripping.
4. Arrange the marinated pork belly slices evenly in the smoker.
5. Smoke the pork for about 3 to 4 hours, or until the internal temperature reaches 170°F (77°C) and the meat is tender.

While the pork belly is smoking, take the time to arrange the accompaniments and serving dishes. You can use a cooking timer to remind you to check the meat at regular intervals.

Final Preparation

1. Once cooked, remove the pork belly from the smoker and allow it to rest for about 10 minutes. Resting helps the juices redistribute, making the meat more succulent.
2. While the pork rests, heat some oil in a pan and stir-fry the kimchi until it's slightly caramelized.

Serving Suggestions

To serve the Incheon Hickory Treet:

1. Slice the smoked pork belly into bite-sized pieces.
2. Serve over a bed of steamed rice and top with the caramelized kimchi.
3. Garnish with the chopped green onions and a sprinkle of sesame seeds for added flavor and crunch.

Enjoying the Meal

The Incheon Hickory Treet is best enjoyed as a communal meal piled high on the table so everyone can dig in. Its tantalizing aroma and rich flavors evoke the essence of Korean celebration. Pair it with traditional Korean side dishes like kimchi, pickled vegetables, and a refreshing cucumber salad. The combination complements the smoky pork, enhancing the overall dining experience.

For an authentic experience, try using chopsticks, and accompany your meal with a chilled glass of Korean soju or a cool beverage of choice. Savor each bite as the hickory undertones dance on your taste buds, leaving you craving more of this Incheon specialty.