Braised Pork Belly in Soy Sauce with Refreshing Radish Salad
A Summer Revitalizer: Savory Soy-Braised Pork Belly and Sweet & Tangy Radish Salad
Tender boiled pork belly, known as ‘Suyuk’, meets a sweet and savory soy glaze, perfectly complemented by a refreshing, sweet and sour shredded radish salad. This dish is a hit with both kids and adults! This recipe is a special preparation from Chef Lee Soon-ok, featured on ‘Best Cooking Secrets’. It’s ideal for a summer energy boost, offering a delightful balance of flavors and textures that will awaken your appetite.
For Tender Boiled Pork Belly (Suyuk)
- 1.6L Cold water
- 600g Pork belly for boiling
- 30g White part of green onion (about 1 stalk)
- 70ml Soju (or rice wine)
- 1 tsp Salt
- 10 Whole peppercorns
- 20g Ginger (peeled, sliced)
- 4 Cloves garlic (sliced)
- 3 Bay leaves
For the Savory Soy Braising Glaze
- 3 Tbsp Water
- 1 Tbsp Corn syrup (or rice syrup)
- 1/2 tsp Ground cinnamon
- 1 Tbsp Soy sauce
- 1 Tbsp Sugar
For the Refreshing Radish Salad (Musaengchae)
- 400g Korean radish (about 1/3 medium)
- 4 Stalks scallions (about 40g)
- 1 Tbsp Vinegar
- 1 Tbsp Sugar
- 1 tsp Salt
For the Radish Salad Seasoning
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced white part of green onion
- 1/2 Tbsp Minced garlic
- 1 Tbsp Fish sauce (anchovy or sand lance)
- 1 Tbsp Sugar
- 3 Tbsp Water
- 1 tsp Ginger juice (optional)
- 1 Tbsp Toasted sesame seeds
- 3 Tbsp Water
- 1 Tbsp Corn syrup (or rice syrup)
- 1/2 tsp Ground cinnamon
- 1 Tbsp Soy sauce
- 1 Tbsp Sugar
For the Refreshing Radish Salad (Musaengchae)
- 400g Korean radish (about 1/3 medium)
- 4 Stalks scallions (about 40g)
- 1 Tbsp Vinegar
- 1 Tbsp Sugar
- 1 tsp Salt
For the Radish Salad Seasoning
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced white part of green onion
- 1/2 Tbsp Minced garlic
- 1 Tbsp Fish sauce (anchovy or sand lance)
- 1 Tbsp Sugar
- 3 Tbsp Water
- 1 tsp Ginger juice (optional)
- 1 Tbsp Toasted sesame seeds
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced white part of green onion
- 1/2 Tbsp Minced garlic
- 1 Tbsp Fish sauce (anchovy or sand lance)
- 1 Tbsp Sugar
- 3 Tbsp Water
- 1 tsp Ginger juice (optional)
- 1 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
The first step to delicious pork belly is blood removal! Soak 600g of pork belly for Suyuk in cold water for about 30 minutes. This crucial step helps to minimize any gamey odors and results in a cleaner flavor.
Step 2
Once the blood is drained, place the pork belly in a pot with 1.6L of cold water. Add all the boiling ingredients: 30g white part of green onion, 70ml soju, 1 tsp salt, 10 whole peppercorns, 20g sliced ginger, 4 sliced garlic cloves, and 3 bay leaves. Bring to a boil over high heat, then reduce to medium heat and simmer for 5 minutes. Finally, lower the heat to low and let it boil gently for 40 minutes until the pork is tender and cooked through.
Step 3
While the pork is boiling, let’s prepare the refreshing radish salad! Wash and peel 400g of Korean radish. Slice it into thick strips, about 0.5cm thick. Slicing them too thinly can affect the crispness, while slicing too thick might prevent the seasoning from penetrating well.
Step 4
In a bowl, combine the julienned radish with the salad dressing ingredients: 1 Tbsp vinegar, 1 Tbsp sugar, and 1 tsp salt. Gently toss and massage the radish to coat it evenly. Let it sit for 30 minutes to allow the radish to release its moisture and become tender-crisp, while also absorbing the flavors.
Step 5
After 30 minutes, squeeze out the excess water from the marinated radish with your hands. This is important to prevent the dressing from becoming watery. Now, add the salad seasoning ingredients: 2 Tbsp gochugaru, 1 Tbsp minced white part of green onion, 1/2 Tbsp minced garlic, 1 Tbsp fish sauce, 1 Tbsp sugar, 3 Tbsp water, 1 tsp ginger juice (if using), and 1 Tbsp toasted sesame seeds. Also, add the chopped scallions (cut into 4cm lengths). Mix everything thoroughly. The spicy and sweet aroma is already making your mouth water!
Step 6
Now, let’s make the special braising glaze that will elevate your pork belly! In a small pan, combine the glaze ingredients: 3 Tbsp water, 1 Tbsp corn syrup, 1/2 tsp ground cinnamon, 1 Tbsp soy sauce, and 1 Tbsp sugar. Mix well.
Step 7
Once the glaze begins to simmer, add the sliced boiled pork belly to the pan. Gently toss and turn the pork pieces using a spatula, ensuring the glaze coats all sides evenly for about 2-3 minutes. Be mindful of the heat to prevent burning, and cook until the pork is glossy.
Step 8
Remove the glazed pork belly from the pan and slice it into bite-sized pieces. The tender texture combined with the rich glaze is truly exquisite.
Step 9
Finally, arrange the beautifully braised pork belly and the crisp radish salad attractively on a serving plate. Enjoy it with warm rice or fresh lettuce wraps for an even more delightful meal. This soy-braised pork belly and radish salad makes for a truly satisfying and impressive dish. Enjoy your delicious meal! ^^
