Korean Samgyeopsal Ganjang Jorim (Soy-Braised Pork Belly)
Quick answer
- Total time
- 75 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
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.
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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.
Ingredients
Instructions
- 1
Cut 800 g pork belly into 4 cm pieces and blanch it in boiling water for 3 minutes.
When the outside turns gray, drain, rinse lightly under running water, and let excess water drip off.
- 2
Cut 250 g Korean radish into thick cubes and slice 150 g onion into large pieces.
Keep the radish fairly large so it can simmer for a long time without breaking apart in the sauce.
- 3
Place the pork belly, radish, and onion in a pot.
Add 6 tablespoons soy sauce, 3 tablespoons cooking wine, 2 tablespoons oligosaccharide syrup, minced garlic, ginger, and 500 ml water so the seasoning starts evenly mixed.
- 4
Bring the pot to a boil over high heat, then skim off foam and floating fat.
Once it boils, lower to medium-low, cover, and simmer for 35 minutes, keeping the liquid moving gently rather than bubbling hard.
- 5
When a chopstick slides into the radish easily, uncover the pot and add 0.5 teaspoon black pepper.
Reduce over medium heat for 10 more minutes, spooning sauce over the pork so the surface turns glossy.
- 6
Turn off the heat and let the braise rest for 5 minutes so the seasoning settles.
Check that the pork and radish have absorbed the soy sauce flavor, then serve warm with some reduced braising liquid.
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