Ingredients with Measurements:
- 2 lbs Jeju black pork belly
- 1 onion, sliced
- 1 carrot, sliced
- 1 potato, cubed
- 1 sweet potato, cubed
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/2 cup brown sugar
- 1/4 cup rice wine
- 1/4 cup sesame oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tsp black pepper
- 2 cups water
- 2 green onions, sliced
- 1 tbsp toasted sesame seeds
Special equipment needed:
- Large pot or Dutch oven with lid
Step-by-step instructions:
1. Cut the Jeju black pork belly into bite-sized pieces and set aside.
2. In a large pot or Dutch oven, heat the sesame oil over medium heat.
3. Add the sliced onion, carrot, and potato, and sauté for 5 minutes until slightly softened.
4. Add the minced garlic and ginger, and sauté for another minute.
5. Add the soy sauce, mirin, brown sugar, rice wine, gochugaru, and black pepper, and stir to combine.
6. Add the pork belly to the pot and stir to coat with the sauce.
7. Add the water and bring the mixture to a boil.
8. Reduce the heat to low, cover the pot with a lid, and simmer for 1 hour.
9. Add the cubed sweet potato to the pot and simmer for another 30 minutes until the pork and sweet potato are tender.
10. Garnish with sliced green onions and toasted sesame seeds before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 35g
Protein: 20g
Sodium: 1500mg
Substitutions for ingredients:
- Jeju black pork belly can be substituted with regular pork belly or pork shoulder.
- Mirin can be substituted with sake or white wine.
- Gochugaru can be substituted with red pepper flakes or cayenne pepper.
Variations:
- Add sliced shiitake mushrooms to the pot for an extra umami flavor.
- Use different root vegetables such as turnips or parsnips instead of potatoes.
- Add a splash of apple cider vinegar or lemon juice for a tangy twist.
Tips and tricks:
- Make sure to cut the pork belly into bite-sized pieces to ensure even cooking.
- For a richer flavor, marinate the pork belly in the sauce overnight before cooking.
- Adjust the amount of gochugaru to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large bowl or on a platter with the garnishes on top.
Garnishes:
Sliced green onions and toasted sesame seeds
Pairings:
- Serve with steamed rice or noodles.
- Pair with a side of kimchi or pickled vegetables.
Suggested side dishes:
- Steamed rice
- Japchae (Korean glass noodle stir-fry)
- Banchan (Korean side dishes)
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered for a few more minutes to thicken.
- If the pork is tough, simmer for an additional 30 minutes until tender.
Food safety advice:
- Make sure to cook the pork 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:
Jeju black pork is a breed of pig that is native to Jeju Island in South Korea. It is known for its tender meat and rich flavor, and is a popular ingredient in Korean cuisine.
Flavor profiles:
Savory, sweet, umami, slightly spicy
Serving suggestions:
Serve hot with steamed rice and a side of kimchi.
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Region: Korean