Spicy Braised Pork Belly: A Flavorful Rice Companion
A Special Braised Pork Belly Dish Featuring Aromatic Meat and Rich Seasoning
This is a spicy braised pork belly dish that’s guaranteed to be a rice-lover’s dream. It’s incredibly delicious and satisfying.
Main Ingredients- Pork Belly 300g
Flavorful Seasoning Blend- Gochujang (Korean chili paste) 1 Tbsp
- Oyster sauce 1 Tbsp
- Mirin (rice wine) 2 Tbsp
- Sugar 1 Tbsp
- Soy sauce 1 Tbsp
- Chili oil 2 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Oyster sauce 1 Tbsp
- Mirin (rice wine) 2 Tbsp
- Sugar 1 Tbsp
- Soy sauce 1 Tbsp
- Chili oil 2 Tbsp
Cooking Instructions
Step 1
Begin by preparing the pork belly. Cut 300g of pork belly into bite-sized pieces, about 2-3cm in size. Aim for pieces that are easy to eat; if they’re too small, they might break apart during cooking.
Step 2
Heat a deep pan or wok over high heat without adding any oil. Add the cut pork belly and sear it until it’s nicely browned and some of its fat has rendered out. This step helps to make the pork belly crispier and allows it to absorb the sauce better. Cook just until the surface of the meat turns white and slightly crispy.
Step 3
To the same pan where you seared the pork belly, add all the seasoning ingredients. Combine 1 Tbsp of gochujang, 1 Tbsp of oyster sauce, 2 Tbsp of mirin, 1 Tbsp of sugar, 1 Tbsp of soy sauce, and 2 Tbsp of chili oil. Bring the mixture to a boil over high heat until the sauce starts to thicken slightly.
Step 4
Once the seasoning sauce is bubbling nicely, add the seared pork belly back into the pan. Reduce the heat to medium. Cover the pan or leave it uncovered, and stir-fry the pork belly for about 5-7 minutes, allowing the sauce to coat and penetrate the meat evenly. Stir occasionally to prevent the sauce from burning. Continue cooking until the sauce becomes glossy and has reduced to a thick glaze coating the pork belly. Your delicious braised pork belly is now ready!
