“Sae-al”s are chewy, bouncy little balls made with glutinous rice flour. They go in Korean porridges like Pumpkin porridge or Red Bean porridge. Thought it would pair well with butternut squash puree, and it did! Pork was reverse seared at 250 degrees until the middle hit 120 degs, then pan seared for about 1.5 mins on each side. It was a quite a bit more pink when I cut it, but the color’s not as visible after fiddling with plating for a bit.
There’s actually a lemon butter sauce made with thyme-infused butter in the middle.. like a puddle, but it kind of lost presence. I would like to know figure out a better plating technique. At least it added a nice touch of acid and fat.
Squash chips (well, also sweet potato chip at the bottom) were made in an air fryer oven, 275 for 30 mins? I don’t remember exactly how long.
Anyway, just wanted to share my lil something and also as mentioned get some tips on plating techniques when I have an orange puree and whitish sauce. Thanks for checking in!
by yorzz