Braised Pork Belly with Soy Glaze
Braised Pork Belly with Soy Glaze
A Flavorful Weekend Special: Soy-Braised Pork Belly Recipe
Tender and chewy pork belly infused with a savory and sweet soy sauce glaze makes for an irresistible dish that perfectly complements rice. Adding crisp onions and fresh bok choy cuts through the richness of the pork, creating a beautifully balanced and satisfying meal. This recipe is perfect for special occasions or a delightful weekend treat for the whole family!
Main Ingredients- 600g pork belly, cut into 0.7cm thick slices
- 1/2 onion, thinly sliced
- 6 heads of bok choy, halved
- 2 Korean green chilies (cheongyang peppers), halved and seeded
- 1 red chili, halved and seeded
- 3 cloves garlic, thinly sliced
- 2 slices of ginger, julienned
- 70ml soju (for removing pork odor)
- 2 Tbsp brown rice oil or cooking oil
- 1 tsp cornstarch
- 1 Tbsp water (for cornstarch slurry)
Special Soy Glaze Sauce- 1.5 Tbsp soy sauce
- 1 Tbsp oligodang (or corn syrup; adjust sweetness)
- 1/2 Tbsp sugar
- 1 tsp oyster sauce
- 1/2 tsp ginger juice (or minced ginger)
- 1 Tbsp Ssanga-tang (Korean herbal tea concentrate; for added depth)
- 200ml water
- 1.5 Tbsp soy sauce
- 1 Tbsp oligodang (or corn syrup; adjust sweetness)
- 1/2 Tbsp sugar
- 1 tsp oyster sauce
- 1/2 tsp ginger juice (or minced ginger)
- 1 Tbsp Ssanga-tang (Korean herbal tea concentrate; for added depth)
- 200ml water
Cooking Instructions
Step 1
First, slice the pork belly into approximately 0.7cm thick, bite-sized pieces. It’s best to cut them to a moderate thickness, as slices that are too thin might fall apart during cooking.
Step 2
In a deep pot, bring plenty of water to a boil. Once boiling, add 70ml of soju and the sliced pork belly. Blanch for about 3 minutes over high heat. This step helps to remove any gamey odors from the pork and cleanses it of impurities.
Step 3
Drain the blanched pork belly thoroughly using a sieve. Be careful not to over-boil, as this can cause the meat to lose its juices and become dry.
Step 4
Prepare the other vegetables. Wash the bok choy and cut each head in half. Thinly slice the garlic and julienne the ginger. Halve the Korean green chilies and red chili, then remove the seeds. Adding chilies will provide a spicy kick that balances the richness of the pork.
Step 5
Bring fresh water to a boil again, adding 1/2 Tbsp of salt. Add the prepared bok choy and blanch over high heat for about 1 minute and 30 seconds, ensuring it remains crisp. Overcooking will make it mushy, so timing is crucial.
Step 6
Immediately plunge the blanched bok choy into cold water to cool it down. Gently squeeze out the excess water by hand. This process helps to retain the bok choy’s vibrant green color and crisp texture.
Step 7
Using a mandoline slicer or a sharp knife, thinly slice the onion into fine shreds. Thinly sliced onions absorb the sauce better and provide a pleasant texture.
Step 8
Heat 2 Tbsp of brown rice oil (or cooking oil) in a frying pan over medium heat. Add the sliced garlic and julienned ginger and sauté for about 1 minute until fragrant. The infused oil will enhance the flavor of the pork.
Step 9
Once the aromatics are fragrant, add the sliced pork belly to the pan. Increase the heat to medium-high and sear both sides until golden brown and slightly crispy, for about 4 minutes. The goal is to get a nice sear on the outside while keeping the inside tender.
Step 10
Transfer the seared pork belly to a sieve to drain off excess oil. This step ensures the final braised dish is not greasy and has a cleaner finish.
Step 11
Now, let’s make the braising sauce. In a pot, combine the pork belly, prepared chilies, soy sauce, oligodang, sugar, oyster sauce, ginger juice, Ssanga-tang, and 200ml of water. Bring to a simmer over medium heat and cook for 5 to 6 minutes, stirring occasionally to ensure the ingredients meld together.
Step 12
As the sauce begins to thicken slightly, prepare the cornstarch slurry by mixing 1 tsp cornstarch with 1 Tbsp water. Gradually drizzle the slurry into the pot while stirring constantly to achieve your desired sauce consistency. The slurry will help the glaze cling beautifully to the pork. Stir quickly to prevent lumps.
Step 13
Finally, arrange the soy-braised pork belly attractively on a serving plate. Garnish with the blanched bok choy and thinly sliced onions. Your delicious and impressive Soy-Braised Pork Belly is ready to be enjoyed!
