Braised Pork Belly with Radish in Soy Sauce: A Flavorful Side Dish for Rice!
Discover the perfect harmony of tender pork belly and soft radish in this savory soy-braised dish!
Indulge in this delightful braised pork belly and radish dish, simmered in a rich soy sauce glaze. It’s the ultimate side dish that will have you finishing your rice in no time! The savory pork, sweet radish, and deep soy flavor create a comforting meal perfect for the whole family. Let’s get cooking!
Main Ingredients- 350g pork belly, cut into bite-sized pieces
- 1/3 Korean radish (approx. 300g), cut into 1.5cm thick slices
- 1 stalk green onion, cut into large pieces
- 1 onion, cut into large pieces
- 1 chili pepper (e.g., Cheongyang pepper), thinly sliced
- 4-5 whole garlic cloves, lightly smashed with the side of a knife
Seasoning- 8 Tbsp soy sauce
- 4 Tbsp corn syrup (or oligodang)
- 3 Tbsp cooking wine (like mirin)
- 1 Tbsp sesame oil
- Pinch of black pepper
- 8 Tbsp soy sauce
- 4 Tbsp corn syrup (or oligodang)
- 3 Tbsp cooking wine (like mirin)
- 1 Tbsp sesame oil
- Pinch of black pepper
Cooking Instructions
Step 1
Lightly grease a deep pot with sesame oil. Arrange the sliced radish (about 1.5cm thick) in a single layer at the bottom of the pot. This prevents sticking and helps the radish absorb the flavors.
Step 2
Neatly layer the bite-sized pork belly pieces on top of the radish.
Step 3
Scatter the large pieces of green onion and the smashed whole garlic cloves over the pork. The garlic will release its aroma as it cooks, adding depth to the dish.
Step 4
In a small bowl, whisk together 5 Tbsp soy sauce, 3 Tbsp corn syrup, 3 Tbsp cooking wine, a pinch of black pepper, and 1 Tbsp sesame oil to create the braising liquid. The cooking wine helps remove any porky smell and adds a lovely sheen.
Step 5
Pour the prepared seasoning mixture evenly over the ingredients in the pot. Then, add enough water to come up to about two-thirds of the way up the ingredients. Avoid overcrowding the pot with water.
Step 6
Begin by cooking uncovered over high heat. Once the liquid comes to a boil, add the large onion pieces, sliced chili peppers, and the remaining green onion. Cover the pot, reduce the heat to medium, and continue to simmer. This gentle simmering allows the ingredients to become tender and absorb the rich flavors.
Step 7
Continue to simmer until the pork and radish are tender, which should take about 20-30 minutes. Towards the end of cooking, stir in the remaining 3 Tbsp soy sauce and 1 Tbsp corn syrup to adjust the sauce’s consistency and sweetness. Taste and adjust seasonings if needed, adding more soy sauce or corn syrup to your preference.
Step 8
Once everything is beautifully braised and tender, transfer it to a serving dish. Serve hot with a generous portion over steamed rice for a truly satisfying meal!
