Korean Makgeolli-Braised Pork Belly
This Korean Braised Pork Belly is a subtly sweet and rich pork dish with a secret ingredient that will make it an unforgettable dish you’ll want to make again.
Servings: 5 people
Ingredients
- 3 slabs Pork Belly 2-inch Thick
- 1/2 of Whole Onion Chopped in chunks
- 5 cloves Garlic Peeled
- 2 stalks Leeks Sliced into 3-5 inch sticks
- 3-4 pcs Bay Leaves
- 15 pcs Peppercorn
- 750 ml Makgeolli
- 5 tbsp Soy Sauce
Sauce
- Garlic From the braising pot
- 3 tbsp Pork Glaze From the braising pot
- 1 tbsp Soybean Paste or Ssamjang
- 1/2 tbsp Red Pepper Paste
- Sesame Oil
- Sesame Seeds
Instructions
- Place pork belly, chunks of onion, garlic cloves, leeks, bay leaves, and peppercorn in the pot.
- Pour makgeolli and soy sauce all over the pork and aromatics, then bring it to a boil.
- Once it starts boiling, start the timer. Let the pork belly boil on high heat for 20 minutes, uncovered. Flip the slabs, then let it boil on low heat for 30 minutes, covered.
- Remove pork from the pot, let it sit for 10 minutes, then slice into 1/2-inch thick pieces.
- Make a sauce by combining garlic, pork glaze, soybean paste or ssamjang, red pepper paste, sesame oil, and sesame seeds.
- Plate the pork, serve with the sauce and spicy radish salad, and enjoy!