Ingredients with Measurements:
- 1.5 lbs pork belly, cut into 2-inch cubes
- 1 onion, sliced
- 4 garlic cloves, minced
- 1-inch ginger, sliced
- 1/2 cup guk-ganjang (Korean soy sauce)
- 1/4 cup brown sugar
- 1/4 cup rice wine
- 2 cups water
- 2 green onions, chopped
- 1 tablespoon sesame oil
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. Season the pork belly cubes with salt and pepper.
3. Heat the sesame oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
4. Add the pork belly cubes and sear until browned on all sides, about 5 minutes.
5. Remove the pork belly cubes from the pot and set aside.
6. Add the onion, garlic, and ginger to the pot and sauté for 2-3 minutes until fragrant.
7. Add the guk-ganjang, brown sugar, and rice wine to the pot and stir to combine.
8. Add the water and bring the mixture to a boil.
9. Return the pork belly cubes to the pot and cover with the lid.
10. Place the pot in the preheated oven and braise for 2-3 hours until the pork belly is tender and the sauce has thickened.
11. Remove the pot from the oven and sprinkle with chopped green onions before serving.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 33g
Carbohydrates: 14g
Protein: 21g
Sodium: 1200mg
Substitutions for ingredients:
- Pork belly can be substituted with beef brisket or pork shoulder.
- Guk-ganjang can be substituted with regular soy sauce.
Variations:
- Add sliced carrots and potatoes to the pot for a heartier meal.
- Use the braised pork belly as a filling for lettuce wraps or steamed buns.
Tips and tricks:
- Searing the pork belly cubes before braising adds extra flavor and texture to the dish.
- Make sure to use a heavy-bottomed pot or Dutch oven to prevent burning.
- Adjust the amount of brown sugar to your liking for a sweeter or less sweet sauce.
Storage instructions:
Store any leftover braised pork belly in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the braised pork belly in a pot over low heat until warmed through.
Presentation ideas:
Serve the braised pork belly in a shallow bowl with the sauce spooned over the top.
Garnishes:
Garnish with additional chopped green onions and sesame seeds.
Pairings:
Serve with steamed rice and a side of kimchi.
Suggested side dishes:
- Steamed bok choy
- Stir-fried mushrooms
- Spicy cucumber salad
Troubleshooting advice:
- If the sauce is too thin, remove the lid from the pot and simmer over medium heat until it thickens.
- If the pork belly is tough, braise for an additional 30 minutes to 1 hour until tender.
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 any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Guk-ganjang is a type of Korean soy sauce that is traditionally made by fermenting soybeans and wheat. It has a deeper, richer flavor than regular soy sauce and is often used in Korean braised dishes.
Flavor profiles:
The braised pork belly is savory and slightly sweet with a rich umami flavor from the guk-ganjang.
Serving suggestions:
Serve the braised pork belly as a main dish with steamed rice and a side of kimchi for a complete Korean meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean