Tender Braised Pork Belly Recipe
Easy Homemade Braised Pork Belly, Baek Jong Won Style
Enjoy a different kind of charm from beef braised dishes! Make delicious braised pork that everyone loves using tender pork tenderloin. It’s perfect as a side dish for rice or for lunchboxes. We’ll share a detailed recipe for this wonderfully savory and slightly sweet braised pork.
Main Ingredients- Pork tenderloin 500g
- Whole garlic cloves 5-7
- Green onion 1 stalk (mostly the white part)
Braising Liquid Seasoning- Water 2 cups (400ml)
- Soy sauce 1/2 cup (100ml)
- Brown sugar 1.5 Tbsp
- Corn syrup 3 Tbsp
- Vegetable oil 1/2 Tbsp (to remove pork odor)
- Dark soy sauce 1/3 Tbsp (for color and flavor; can be omitted if unavailable)
- Water 2 cups (400ml)
- Soy sauce 1/2 cup (100ml)
- Brown sugar 1.5 Tbsp
- Corn syrup 3 Tbsp
- Vegetable oil 1/2 Tbsp (to remove pork odor)
- Dark soy sauce 1/3 Tbsp (for color and flavor; can be omitted if unavailable)
Cooking Instructions
Step 1
First, cut the pork tenderloin into large pieces, about 4-5 chunks. Trim off any excess fat or thin membranes for a cleaner result. Soak the pork in cold water for about 30 minutes to remove any blood. This step helps reduce any gamey odor and ensures a tender texture.
Step 2
In a wide pot, combine all the braising liquid ingredients. Add 2 cups of water, 1/2 cup of soy sauce, 1.5 Tbsp of brown sugar, 1/2 Tbsp of vegetable oil, 3 Tbsp of corn syrup, and 1/3 Tbsp of dark soy sauce for added color and depth. Stir well to combine. (If you don’t have dark soy sauce, you can skip it.)
Step 3
Rinse the pork that has been soaked to remove blood, and then pat it dry. To ensure even cooking and flavor absorption, slice the pork into manageable pieces following the grain of the meat. Slicing along the grain now will make it much easier to shred later.
Step 4
Bring the prepared seasoning liquid to a boil over high heat. Once boiling, add the sliced pork tenderloin. Cook over high heat for the first 10 minutes. A characteristic of Baek Jong Won’s recipes is simplifying the process by braising directly with the sauce, skipping a separate pre-boiling step. After adding the meat and bringing it back to a boil, reduce the heat to medium and continue to simmer for another 10 minutes.
Step 5
While the pork is simmering, periodically skim off any foam or impurities that rise to the surface. This will result in a cleaner, clearer braising liquid and enhance the overall flavor of the dish.
Step 6
After simmering for 10 minutes, remove the pork from the pot. Turn off the heat for the braising liquid temporarily. Let the removed pork cool slightly. While still warm but not hot, shred the pork into bite-sized pieces following the grain. This will give you a wonderfully tender texture.
Step 7
Return the shredded pork and whole garlic cloves to the braising liquid in the pot. Reduce the heat to medium-low and simmer for an additional 5 minutes, allowing the flavors to meld into the meat. (If you have pre-cooked quail eggs or hard-boiled eggs, you can add them at this stage.)
Step 8
Finally, add the roughly chopped green onion and simmer for just 2 more minutes to complete your delicious braised pork. (If you’re using chili peppers like ‘gwari-gochu’, add them along with the green onions at this point. Their crispness and mild heat complement the braised dish wonderfully.)
Step 9
Taste the braised pork and adjust the seasoning if necessary. If it’s not salty or sweet enough for your preference, add a little more soy sauce or sugar towards the end of cooking. Adjusting the seasoning at this final stage ensures a clean and balanced flavor.
Step 10
You can serve the braised pork immediately after cooking, but for an even richer flavor and color, let it sit in the pot for about an hour to cool or store it in a container in the refrigerator. The flavors will deepen and distribute evenly, creating a more appealing dish. It’s absolutely delicious served over warm rice!
