Ingredients with Measurements:
- 2 lbs pork belly, cut into 2-inch pieces
- 1 cup soy sauce
- 1 cup rice wine
- 1 cup water
- 1/2 cup brown sugar
- 1 onion, sliced
- 4 garlic cloves, minced
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1/4 cup guljeot sauce
Special equipment needed:
- Dutch oven or heavy-bottomed pot with a lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a bowl, mix together soy sauce, rice wine, water, brown sugar, onion, garlic, and black pepper.
3. Heat vegetable oil in a Dutch oven over medium-high heat. Add pork belly pieces and cook until browned on all sides, about 5 minutes.
4. Pour the soy sauce mixture over the pork belly, making sure all the pieces are covered.
5. Cover the Dutch oven with a lid and transfer it to the oven. Braise for 2 hours, or until the pork belly is tender.
6. Remove the Dutch oven from the oven and transfer the pork belly to a plate.
7. Strain the braising liquid through a fine-mesh sieve into a saucepan. Add guljeot sauce and bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes, or until the sauce thickens.
8. Serve the pork belly with the guljeot sauce on top.
- Time:
Preparation time: 20 minutes
- Cooking time: 2 hours and 10 minutes
Temperature:
- Oven temperature: 325°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 700
- Fat: 50g
- Carbohydrates: 25g
- Protein: 30g
Substitutions for ingredients:
- Pork belly can be substituted with beef brisket or chicken thighs.
- Rice wine can be substituted with dry sherry or white wine.
- Guljeot sauce can be substituted with soy sauce or hoisin sauce.
Variations:
- Add sliced carrots, potatoes, or mushrooms to the Dutch oven before braising.
- Use the braising liquid to cook rice or noodles for a flavorful side dish.
Tips and tricks:
- To get a crispy skin on the pork belly, broil it for a few minutes after braising.
- Use a sharp knife to cut the pork belly into even pieces.
- Make sure the braising liquid covers the pork belly completely to ensure even cooking.
Storage instructions:
- Store leftover pork belly and guljeot sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pork belly in the oven at 350°F for 10-15 minutes or until heated through.
- Reheat the guljeot sauce in a saucepan over medium heat, stirring occasionally.
Presentation ideas:
- Serve the pork belly on a bed of steamed rice or noodles.
- Garnish with sliced scallions or cilantro.
Pairings:
- Serve with a side of steamed vegetables, such as broccoli or bok choy.
- Pair with a light and refreshing cucumber salad.
Suggested side dishes:
- Steamed rice or noodles
- Stir-fried vegetables
- Pickled vegetables
Troubleshooting advice:
- If the pork belly is tough, it needs to be braised for a longer time.
- If the sauce is too salty, dilute it with water or chicken broth.
Food safety advice:
- Make sure the pork belly is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Guljeot sauce is a traditional Korean condiment made from fermented fish.
Flavor profiles:
- The pork belly is savory and tender, while the guljeot sauce is salty and slightly sweet.
Serving suggestions:
- Serve with chopsticks and a spoon to scoop up the sauce.
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Region: Korean