Asian > Korean > Pork

Korean Braised Pork Rice Recipe

Ingredients with Measurements:
- 1 pound pork belly, sliced into bite-sized pieces
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice wine
- 1/4 cup water
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 green onions, sliced
- 2 cups cooked white rice
- 1 tablespoon toasted sesame seeds

Special equipment needed:
- Large skillet or wok with lid

Step-by-step instructions:

1. In a large skillet or wok, heat sesame oil over medium-high heat. Add garlic and ginger and sauté for 1-2 minutes until fragrant.

2. Add pork belly to the skillet and cook until browned on all sides, about 5-7 minutes.

3. In a separate bowl, mix together soy sauce, brown sugar, rice wine, and water. Pour the mixture over the pork belly and bring to a boil.

4. Reduce heat to low and cover the skillet with a lid. Simmer for 30-40 minutes until the pork is tender and the sauce has thickened.

5. Serve the braised pork over a bed of cooked white rice. Garnish with sliced green onions and toasted sesame seeds.


Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4 servings

Nutritional information:
Calories per serving: 500
Fat: 28g
Carbohydrates: 36g
Protein: 22g

Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or beef brisket.
- Rice wine can be substituted with dry sherry or white wine.
- Brown sugar can be substituted with honey or maple syrup.

Variations:
- Add vegetables such as carrots, potatoes, or mushrooms to the braising liquid for a heartier meal.
- Use the braised pork as a filling for lettuce wraps or tacos.
- Substitute the white rice with cauliflower rice for a low-carb option.

Tips and tricks:
- For a richer flavor, marinate the pork belly in the soy sauce mixture for at least 30 minutes before cooking.
- Use a slotted spoon to remove the pork from the skillet and set aside before reducing the sauce to avoid overcooking the meat.
- Leftover braised pork can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Storage instructions:
Store leftover braised pork in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Reheating instructions:
Reheat the braised pork in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the Korean braised pork rice in a bowl with the pork on top of the rice. Garnish with sliced green onions and toasted sesame seeds.

Garnishes:
Sliced green onions and toasted sesame seeds

Pairings:
Serve with a side of kimchi or pickled vegetables for a traditional Korean meal.

Suggested side dishes:
Steamed vegetables, stir-fried bok choy, or a simple cucumber salad.

Troubleshooting advice:
- If the sauce is too thin, remove the lid and simmer for a few more minutes until it thickens.
- If the pork is tough, it may need to simmer for a longer period of time.

Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
Braised pork is a popular dish in Korean cuisine and is often served as a filling for steamed buns or as a topping for rice bowls.

Flavor profiles:
Savory, sweet, and slightly spicy.

Serving suggestions:
Serve the Korean braised pork rice as a main dish for lunch or dinner.

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Region: Korean

Taste: Savory, Tangy, Spicy, Umami, Sweet