12 recipes. Page 1 of 1
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Through the softened rice paper you can see pink shrimp and green mint, and since nothing is fried, the rolls eat light. Poached pork belly and shrimp share the wrapper with rice noodles, lettuce, and bean sprouts, while the peanut sauce on the side carries most of the seasoning.
Pork belly cut into 1 cm pieces renders enough fat to fry the kimchi and rice, so no cooking oil is added and every grain tastes of pork. That only works if the pork gets 4 to 5 minutes, until the edges are golden and the fat coats the pan.
The chili sauce looks too thick, but no water goes in: the octopus releases its own liquid as it cooks and loosens it. The pork belly is browned in the pan first, and the octopus joins it over high heat for just a minute or two.
Squid and pork belly share one gochujang marinade, but only the pork goes into the pan at first. After five or six minutes it has given up its fat and the sauce has turned glossy; the squid follows and cooks in three or four, soaking up pork-enriched sauce as it goes.
In Jeju, pork backbone and belly simmer for an hour and a half, and gulfweed goes into that broth along with buckwheat flour to thicken it. It keeps thickening as it cools, and the heat goes off while it still runs slowly off a spoon.
In this Kansai style, cabbage and batter go in at close to equal amounts. The mixture is piled thick, the top is never pressed, and pork belly is simply laid across it. Pressing would squeeze out the air and moisture between the cabbage strands that keep the center soft. If the flip feels risky, cover it with a plate and turn it over in one go.
This is the everyday pork belly and sour kimchi stew with one addition: a tablespoon of doenjang, fried briefly with the chili flakes before the water goes in. It gives the bottom of the broth a slightly earthier weight. If the kimchi is not sour yet, use half a teaspoon of sugar rather than a few drops of vinegar.
Pork belly and big chunks of radish braise together in soy sauce, and by the end the radish has absorbed as much of the rich, salty liquid as the meat. The belly is blanched briefly and rinsed first; skip that and the surface impurities and porky smell end up in the sauce. The radish is cut large because small pieces fall apart over the long simmer. Covered at first and then uncovered, the pot moves from gentle braising to reducing, which leaves the pork and radish coated in a glossy soy glaze rather than sitting in thin broth. It holds up well when made ahead, because cooling and rewarming drive the seasoning in further.
Pork belly, fried until the fat turns translucent and the edges crisp, gives this arrabbiata a richer, meatier base than the usual garlic and chili tomato sauce. The heat comes from Korean gochugaru instead of dried Italian chili, so it lands as a familiar, warm Korean spiciness.
Two bamboo leaves are folded into a cone, filled with glutinous rice, pork belly marinated in soy and oyster sauce, and shiitake, then tied into a triangle and simmered for over two hours. In that time the rice soaks up the pork fat and soy and packs into one dense, sticky mass.
Osam takes its name from the first syllables of squid (ojingeo) and pork belly (samgyeopsal). The pork belly is cooked first until plenty of fat has rendered, and the squid and gochujang sauce go into that fat, so no extra oil is needed.
Pork belly goes into a dry pan and cooks in its own fat, turned just once after the first side browns. Thin slices of garlic then fry in the rendered fat, and the meat, cut into bites with scissors, is wrapped in lettuce with the garlic, ssamjang (a soybean and chili paste), green onion and chili pepper.