Delicious pork belly marinated in Korean BBQ sauce.

Korean BBQ Pork Belly

Various hand-made pastas prepared with fresh ingredients.

Hand-Made Pastas

A seasonal favorite featuring a variety of fresh Gulf seafood.

Gulf Seafood Tower

In a large bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, green onions, sesame seeds, and black pepper. Mix well. Add the pork belly to the marinade, ensuring it’s fully coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Pork Belly

Preheat your grill or a frying pan over medium-high heat. Remove the pork belly from the marinade and let any excess drip off. Grill or fry the pork belly slices for about 4-5 minutes on each side, or until crispy and cooked through.

Cook the Pork Belly

Slice the cooked pork belly into bite-sized pieces and serve hot, garnished with additional chopped green onions and sesame seeds if desired.

Serve

Pork Belly

Soy Sauce

Brown Sugar

Sesame Oil

Garlic, minced

Ginger, grated

Gochujang (Korean chili paste)

Green Onions, chopped

Sesame Seeds

Black Pepper

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Add the olive oil.

Prepare the Dough

Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms.

Mix the Ingredients

Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

Rest the Dough

After resting, divide the dough into four pieces. Roll each piece out using a pasta machine or a rolling pin to your desired thickness.

Roll the Dough

Cut the rolled dough into your desired shapes (fettuccine, tagliatelle, lasagna sheets, etc.) and dust with flour to prevent sticking.

Cut the Pasta

All-purpose flour

Eggs

Olive oil

Salt

In a large pot, bring water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink. Remove and place in an ice bath to stop cooking. For the lobster tails, split them in half and steam for about 5-7 minutes. The crab legs can be boiled for 5-6 minutes until heated through.

Prepare the Seafood

On a large platter or tiered serving stand, begin layering the seafood. Start with the oysters on the bottom, followed by the shrimp, lobster tails, crab legs, and finish with the blue crab meat on top.

Arrange the Tower

Serve the seafood tower with lemon wedges, cocktail sauce, and a mignonette sauce for dipping.

Korean Bbq Pork Belly

Hand-made Pastas

Gulf Seafood Tower