Spicy and Sweet Braised Pork Belly with Korean Hot Peppers
Spicy and Sweet Braised Pork Belly with Korean Hot Peppers
Chef Im Sung-geun’s Signature Recipe from Alto-ran: Braised Pork Belly with Korean Hot Peppers
I decided to try Chef Im Sung-geun’s Alto-ran recipe for stir-fried pork belly with Korean hot peppers, using the Korean hot peppers my husband loves and some pork belly from the freezer. This dish features a delightful balance of savory, spicy, and sweet flavors, complemented by the crisp texture of the peppers and tender pork belly. It’s an absolute rice-stealer and a fantastic side dish that’s surprisingly easy to make.
Main Ingredients- Pork Belly 150g
- Korean Hot Peppers (Ggwari Gochu) 150g
- Garlic 3 cloves
- Cheongyang Peppers (Spicy Green Peppers) 2
- Firm Tofu 1/3 block
- Sesame Oil 1 Tbsp
- Toasted Sesame Seeds 1 Tbsp
Seasoning Sauce- Gochugaru (Chili Flakes) 2 Tbsp (medium grind)
- Soy Sauce (Guk-ganjang or Jin-ganjang) 2 Tbsp
- Gochujang (Chili Paste) 1 Tbsp
- Fish Sauce (Anchovy or other) 1 Tbsp
- Black Pepper 1/2 tsp
- Sugar 2 Tbsp
- Cooking Wine (Mirin or similar) 1.5 Tbsp
- Ginger Juice 1/2 tsp
- Water 1/2 cup
- Gochugaru (Chili Flakes) 2 Tbsp (medium grind)
- Soy Sauce (Guk-ganjang or Jin-ganjang) 2 Tbsp
- Gochujang (Chili Paste) 1 Tbsp
- Fish Sauce (Anchovy or other) 1 Tbsp
- Black Pepper 1/2 tsp
- Sugar 2 Tbsp
- Cooking Wine (Mirin or similar) 1.5 Tbsp
- Ginger Juice 1/2 tsp
- Water 1/2 cup
Cooking Instructions
Step 1
First, wash the Korean hot peppers thoroughly under running water and remove the stems. Slice them diagonally into 2-3 larger pieces. Thinly slice the garlic cloves. Finely chop the Cheongyang peppers. Cut the pork belly into bite-sized pieces. For the tofu, wrap it in paper towels to absorb excess moisture, then mash it using a fork or the back of a knife. Mashing the tofu will help to mellow the flavors and add a pleasant creaminess.
Step 2
Next, let’s prepare the star of the dish: the seasoning sauce. Combine the gochugaru, soy sauce, gochujang, fish sauce, black pepper, sugar, cooking wine, ginger juice, and 1/2 cup of water in a bowl. Mix well until all ingredients are fully incorporated to create the sauce. You can adjust the amount of water slightly if needed.
Step 3
Heat a skillet or wok over medium-high heat without any oil. Add the sliced pork belly and cook until it’s nicely browned and slightly crispy. Carefully drain off the rendered pork fat using paper towels to achieve a cleaner taste.
Step 4
Pour the prepared seasoning sauce into the same pan (after draining the fat) and bring it to a boil over medium-high heat. Once the sauce begins to reduce by about half, lower the heat to low. Add the sliced Korean hot peppers, chopped Cheongyang peppers, and sliced garlic to the pan. Stir-fry gently until the peppers are tender but still retain a slight bite, allowing them to absorb the delicious sauce.
Step 5
Once the vegetables have softened slightly, add the mashed tofu to the pan. Stir everything together and continue to cook for a minute or two, allowing the tofu to absorb some of the sauce and blend its creamy texture into the dish.
Step 6
Finally, drizzle in 1 Tbsp of sesame oil and sprinkle with 1 Tbsp of toasted sesame seeds. Give it a final gentle toss to distribute the flavors. Your delicious Braised Pork Belly with Korean Hot Peppers is now ready to be served! It’s especially wonderful spooned over a bowl of hot steamed rice.
