Braised Smoked Pork Belly (HACCP Certified)
Braised Smoked Pork Belly (HACCP Certified)
Forget Hanu Galbi Jjim! Try this Braised Smoked Pork Belly (HACCP Certified)
This recipe features HACCP-certified smoked pork belly, making it incredibly easy to prepare and budget-friendly, rivaling even premium Hanu beef short rib stew. HACCP is a system designed to prevent potential hazards throughout the food manufacturing process, ensuring safety and quality.
Main Ingredients- 500g Smoked Pork Belly (HACCP Certified, wood-fired)
- 120g Tteokbokki Rice Cakes (HACCP Certified)
- 300g Radish
- 50g Korean Green Peppers (Kkwari Gochu)
- 2 Dried Red Peppers
- 3 Cheongyang Peppers (Spicy)
- 4 Shiitake Mushrooms (approx. 50g)
- 1 Green Onion
- 1 Onion
- 500ml Water (approx. 2.5 cups)
Seasoning Ingredients- 40ml Soy Sauce (HACCP Certified)
- 40ml Mirin (Rice Wine) (HACCP Certified)
- 30g Brown Sugar
- 30g Minced Garlic
- 8g Grated Ginger
- 2 Tbsp Sesame Oil
- A pinch of Sesame Seeds
- 40ml Soy Sauce (HACCP Certified)
- 40ml Mirin (Rice Wine) (HACCP Certified)
- 30g Brown Sugar
- 30g Minced Garlic
- 8g Grated Ginger
- 2 Tbsp Sesame Oil
- A pinch of Sesame Seeds
Cooking Instructions
Step 1
Prepare the star ingredients: HACCP-certified wood-fired smoked pork belly and tteokbokki rice cakes. The smoked pork belly has a rich flavor that’s delicious even with minimal cooking.
Step 2
Gather your essential seasonings: HACCP-certified soy sauce and mirin. Using quality-controlled products helps ensure consistent results.
Step 3
Cut the radish into 8 equal pieces, approximately 2cm thick. Gently round off the edges by carving away the sharp corners; this helps the radish pieces hold their shape while cooking and prevents them from breaking apart.
Step 4
Slice the smoked pork belly into pieces roughly the same size as the cut radish. This ensures even cooking and makes for a pleasing presentation.
Step 5
Chop the onion into large chunks. For the shiitake mushrooms, remove the tough stems and cut them into bite-sized pieces, similar in size to the pork belly and radish.
Step 6
Cut the dried red peppers and Cheongyang peppers in half after removing the seeds. Slice the green onion into 3-4cm lengths at an angle for added aroma.
Step 7
Separate the tteokbokki rice cakes if they are stuck together. In a small bowl, combine all the seasoning ingredients (soy sauce, mirin, brown sugar, minced garlic, grated ginger) to make the sauce. Set aside the sesame oil and sesame seeds for later.
Step 8
In a deep pot or wok, create a base layer with the large chunks of onion. Arrange the cut radish pieces neatly on top of the onions.
Step 9
Layer the sliced smoked pork belly over the onion and radish. Evenly distribute the tteokbokki rice cakes on top of the pork belly.
Step 10
Finally, arrange the green onions, dried red peppers, Cheongyang peppers, Korean green peppers, and shiitake mushrooms decoratively on top. Adding the spicy peppers (Cheongyang, dried red, and Korean green) helps cut through the richness of the pork belly, adding a pleasant spicy aroma and flavor.
Step 11
Pour the prepared sauce evenly over all the ingredients in the pot.
Step 12
Carefully add about 500ml (approx. 2.5 cups) of water, pouring it around the edges of the pot so it gradually seeps down. This initial amount of liquid helps braise the ingredients.
Step 13
Cover the pot with a lid and bring it to a boil over high heat. Let it simmer until all the ingredients are tender.
Step 14
The layer of onions at the bottom will release moisture and prevent the contents from sticking. This thoughtful step means you don’t need to stir frequently, minimizing the risk of burning.
Step 15
The Korean green peppers (Kkwari Gochu) can become mushy if cooked for too long, so remove them early and set aside. If you prefer them crisp and vibrant, feel free to take them out sooner according to your preference.
Step 16
Once the sauce starts to reduce and thicken, remove the lid and continue to simmer over high heat, stirring occasionally to ensure even cooking. When the sauce has reached your desired consistency, turn off the heat and let it rest, covered, for about 5 minutes. This resting period allows the flavors to meld beautifully.
Step 17
Transfer the finished braised pork belly to a serving dish. Arrange the reserved Korean green peppers alongside the pork belly. Finish with a sprinkle of sesame seeds for extra flavor and visual appeal.
