Korean Samgyeopsal Ganjang Jorim (Soy-Braised Pork Belly)

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.

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.

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.

Bring the pot to a boil over high heat, then skim off foam and floating fat.

Once it boils, lower to medium-low and simmer for 35 minutes, keeping the liquid moving gently rather than bubbling hard.

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.

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.