Savory Braised Pork Belly in Soy Sauce Glaze
Delicious Pork Belly Braised in Soy Sauce for a Wonderful Dinner Side Dish
I used to not be a big fan of meat, but lately, I find myself craving pork belly sometimes. However, grilling pork belly alone can be a hassle. So, I decided to make a soy sauce braised version, and wow, it turned out incredibly delicious! I’ll be making this often! I boiled the pork belly first to remove excess fat, then simmered it in a savory soy sauce glaze. This is my #DinnerSideDish, #PorkBellySoySauceBraise. I also added some braised Korean chili peppers (gwari-gochu) and hard-boiled eggs, which made it fun to pick and choose. While grilled pork belly is great, braising it in this sauce makes it a perfect match for rice or a delightful appetizer for drinks! Enjoy!
Main Ingredients- 400g domestic pork belly
- 3 hard-boiled eggs (optional)
- 20 Korean chili peppers (Gwari-gochu)
For Boiling Pork Belly- 1 green onion (scallion)
- 2 Tbsp doenjang (fermented soybean paste)
- 1/2 cup soju (or rice wine)
- 10 whole garlic cloves
- 1/2 onion
Soy Sauce Braising Glaze- 2 Tbsp soy sauce
- 2 Tbsp mirin (or cooking wine)
- 2 Tbsp sugar
- 1 Tbsp oyster sauce
- 1 Tbsp minced garlic
- 0.5 tsp ginger powder
- 2 cups water
- 1 Tbsp corn syrup (or oligodang)
- 1 green onion (scallion)
- 2 Tbsp doenjang (fermented soybean paste)
- 1/2 cup soju (or rice wine)
- 10 whole garlic cloves
- 1/2 onion
Soy Sauce Braising Glaze- 2 Tbsp soy sauce
- 2 Tbsp mirin (or cooking wine)
- 2 Tbsp sugar
- 1 Tbsp oyster sauce
- 1 Tbsp minced garlic
- 0.5 tsp ginger powder
- 2 cups water
- 1 Tbsp corn syrup (or oligodang)
Cooking Instructions
Step 1
Cut the 400g of domestic pork belly into bite-sized pieces (about 3-4 cm).
Step 2
In a pot, add enough water to cover the pork belly. Add 1 green onion, 2 Tbsp doenjang, 1/2 cup soju, 10 whole garlic cloves, and 1/2 onion. Bring to a boil over high heat, then reduce to medium heat and simmer for about 20-25 minutes to tenderize the pork belly and remove any gamey smell.
Step 3
While the pork belly is boiling, prepare the braising glaze. In a small bowl, combine 2 Tbsp soy sauce, 2 Tbsp mirin, 2 Tbsp sugar, 1 Tbsp oyster sauce, 1 Tbsp minced garlic, and 0.5 tsp ginger powder. Mix well until the sugar dissolves. (We will add the water and corn syrup later!)
Step 4
Remove the boiled pork belly from the pot and drain it on a rack to let excess fat drip off. (Discard the boiling water and rinse the pot thoroughly.) Return the drained pork belly to the pot, add the prepared soy sauce glaze mixture and 2 cups of water. Bring to a boil over high heat.
Step 5
Once the glaze starts to bubble, add 20 Korean chili peppers and 3 pre-boiled eggs. (The eggs are optional, but they add extra deliciousness when braised together!) Once the glaze begins to reduce over high heat, lower the heat to low and let it simmer gently for 10-15 minutes until the sauce thickens and coats the pork belly. Stir in 1 Tbsp corn syrup at the end for a glossy finish.
Step 6
Transfer the finished braised pork belly to a serving plate. Arrange the Korean chili peppers and eggs attractively on top.
Step 7
Perfectly balanced sweet and savory! This braised pork belly is a fantastic side dish for rice and an excellent appetizer for drinks. Enjoy your meal!
