Ingredients with Measurements:
- 2 lbs pork belly, cut into 2-inch pieces
- 1 cup Sogokju (Korean rice wine)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 inch ginger, sliced
- 2 green onions, chopped
- 2 cups water
- 2 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven with lid
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the pork belly pieces and cook until browned on all sides, about 5-7 minutes.
3. Add the chopped onion, minced garlic, sliced ginger, and chopped green onions to the pot. Cook for 2-3 minutes until fragrant.
4. In a separate bowl, mix together the Sogokju, soy sauce, brown sugar, and rice vinegar until well combined.
5. Pour the mixture over the pork and vegetables in the pot.
6. Add 2 cups of water to the pot and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
8. Simmer the pork for 2-3 hours, stirring occasionally, until the meat is tender and the liquid has thickened into a sauce.
9. Season with salt and pepper to taste.
10. Serve hot with rice and steamed vegetables.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Medium-high heat to brown the pork, then low heat to simmer the pork for 2-3 hours.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 520
Fat: 40g
Carbohydrates: 12g
Protein: 24g
Sodium: 1400mg
Sugar: 9g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or beef chuck.
- Sogokju can be substituted with sake or dry sherry.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced carrots and potatoes to the pot for a heartier meal.
- Use chicken instead of pork for a lighter version of the dish.
- Add chili flakes or gochujang (Korean chili paste) for a spicy kick.
Tips and tricks:
- Browning the pork before braising adds extra flavor and texture to the dish.
- Use a wooden spoon or spatula to stir the pork occasionally to prevent it from sticking to the bottom of the pot.
- If the liquid in the pot reduces too quickly, add more water or broth to prevent the pork from drying out.
Storage instructions:
Store leftover Sogokju-Style Braised Pork in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork in a pot over low heat until heated through. Add a splash of water or broth to the pot if the sauce has thickened too much.
Presentation ideas:
Serve the Sogokju-Style Braised Pork in a large bowl or platter with steamed rice and vegetables on the side.
Garnishes:
Garnish with chopped green onions and sesame seeds for extra flavor and texture.
Pairings:
Pair the Sogokju-Style Braised Pork with steamed rice, bok choy, and kimchi for a complete Korean meal.
Suggested side dishes:
- Steamed rice
- Steamed bok choy
- Kimchi
- Pickled vegetables
Troubleshooting advice:
- If the pork is tough, it may need to cook for a longer time. Add more liquid to the pot and continue to simmer until the meat is tender.
- If the sauce is too salty, add a splash of water or broth to dilute the saltiness.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover pork in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Sogokju is a traditional Korean rice wine that has been enjoyed for centuries. It is made by fermenting rice with nuruk (a type of yeast) and water. Sogokju is often used in Korean cuisine to add flavor and depth to dishes.
Flavor profiles:
The Sogokju-Style Braised Pork is savory, slightly sweet, and has a rich umami flavor from the soy sauce and pork belly. The sauce is thick and coats the pork, making it a comforting and satisfying dish.
Serving suggestions:
Serve the Sogokju-Style Braised Pork with steamed rice and vegetables for a complete meal. It can also be served as a filling for steamed buns or as a topping for noodles.
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Region: Korean