Braised pork belly with seasoned sauce is a rich Korean dish featuring tender, slow-boiled pork belly simmered in a savory, sweet, and spicy glaze. Served with a fresh green onion salad and aged kimchi or pickled garlic leaves, it offers a balanced blend of deep flavors and vibrant textures.

Try this recipe from W Table.

Ingredients:

  • 800 grams pork belly
  • 1/4 bunch green onion
  • A small handful of garlic chives
  • 1/3 onion
  • A moderate amount of aged kimchi or pickled garlic leaves (myeongi namul)

Ingredients for boiling the pork:

  • 6 cups water
  • 1 tablespoon doenjang (Korean soybean paste)
  • 1/4 cup rice wine
  • 1 stalk green onion
  • 1/2 onion
  • 1/2 apple
  • 5 cloves garlic
  • 1 piece ginger (about the size of a garlic clove)
  • 10 whole black peppercorns
  • 1 dried red chile pepper
  • 2 bay leaves

Braising sauce ingredients:

  • 1/3 cup water
  • 4 tablespoons cooking wine
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sugar
  • 1 tablespoon corn syrup
  • 1 tablespoon fine red pepper powder (gochugaru)
  • A pinch of ginger powder

Green onion salad sauce ingredients

  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar
  • 1/2 tablespoon sugar
  • 1 teaspoon sesame oil
  • A pinch of sesame seeds

(Serves 4)

Instructions

In a pot, add the water and ingredients for boiling the pork. Bring to a boil, then add the pork belly (cut in half) and simmer for about 1 hour.

Thinly slice the green onion and onion, and cut the garlic chives into 4-centimeter lengths. Rinse the aged kimchi, drain and cut into bite-sized pieces. In a bowl, mix the green onion salad sauce ingredients until well combined.

In a pan, add the braising sauce ingredients and bring to a boil. Add the boiled pork belly, turning occasionally, and simmer until the sauce is glossy and coats the pork.

Slice the pork into bite-sized pieces and arrange them on a serving plate.

In a separate bowl, mix the green onion, onion and garlic chives with the green onion salad sauce. Serve with the pork, along with aged kimchi or pickled garlic leaves.

[Source: W table]


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