Ingredients with Measurements:
- 1 lb sliced pork belly
- 1 cup preserved mustard greens
- 1 cup preserved radish
- 1 onion, sliced
- 4 garlic cloves, minced
- 2 tbsp soy sauce
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp sugar
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 2 cups water
- Green onions, sliced (for garnish)
Special equipment needed:
- Large pot or Dutch oven with lid
Step-by-step instructions:
1. Heat vegetable oil in a large pot over medium-high heat. Add sliced pork belly and cook until browned on both sides, about 5 minutes.
2. Add sliced onion and minced garlic to the pot and cook until softened, about 3 minutes.
3. In a small bowl, mix together soy sauce, gochujang, sugar, and sesame oil. Add this mixture to the pot and stir to coat the pork and vegetables.
4. Add preserved mustard greens and preserved radish to the pot, along with 2 cups of water. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low and cover the pot with a lid. Let the pork braise for 1 hour, stirring occasionally.
6. After 1 hour, remove the lid and continue to cook the pork for an additional 30 minutes, or until the sauce has thickened and the pork is tender.
7. Serve the Korean-style braised sliced pork with preserved vegetables hot, garnished with sliced green onions.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Medium-high heat for browning the pork
- Low heat for braising the pork
Serving size:
- 4 servings
Nutritional information:
- Calories: 480
- Fat: 35g
- Carbohydrates: 12g
- Protein: 28g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or beef brisket
- Preserved mustard greens and radish can be found at Asian grocery stores, but can be substituted with sauerkraut or pickled vegetables
Variations:
- Add sliced potatoes or carrots to the pot for extra vegetables
- Use chicken instead of pork for a lighter version of the dish
Tips and tricks:
- Be sure to brown the pork before braising to develop a rich flavor
- Stir the pot occasionally while braising to prevent sticking
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the Korean-style braised sliced pork with preserved vegetables in a pot over medium heat until heated through
Presentation ideas:
- Serve the dish in a large bowl with the preserved vegetables and sauce on top of the sliced pork
- Garnish with sliced green onions for a pop of color
Garnishes:
- Sliced green onions
Pairings:
- Serve with steamed rice and kimchi for a complete Korean meal
Suggested side dishes:
- Steamed rice
- Kimchi
- Pickled vegetables
Troubleshooting advice:
- If the sauce is too thin, remove the lid and let the pork cook for an additional 10-15 minutes to thicken the sauce
- If the pork is tough, continue to braise for an additional 30 minutes or until tender
Food safety advice:
- Be sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat
Food history:
- Korean-style braised pork is a popular dish in Korean cuisine, often served with preserved vegetables for added flavor and texture
Flavor profiles:
- The dish is savory and slightly sweet, with a spicy kick from the gochujang
Serving suggestions:
- Serve the Korean-style braised sliced pork with preserved vegetables as a main dish for dinner
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