Crispy & Tender Teriyaki Pork Belly
Mastering a New Style of Pork Belly: Crispy Outside, Tender Inside with Teriyaki Glaze
As huge fans of pork belly and bossam, we wanted to try something new this time. After some thought, we decided to create a ‘crispy outside, tender inside’ pork belly, but with a unique twist! We made a homemade teriyaki-style sauce to glaze and simmer the pork, giving it a delicious sweet and savory flavor. This recipe is perfect for a refreshing change, especially during hot summer days. Let’s get started on this delightful new pork belly dish!
Pork Belly Ingredients- Pork belly for boiling (1 lb / approx. 600g)
- 1/2 Onion
- 1 Scallion (Green Onion)
Boiling Aromatics (Optional)- 1 piece Radish
- 1/2 Apple
- 2-3 Bay leaves
- 1 Tbsp Soybean paste (Doenjang)
- 1/2 cup – 1 cup Soju or Rice wine
- 1 piece Radish
- 1/2 Apple
- 2-3 Bay leaves
- 1 Tbsp Soybean paste (Doenjang)
- 1/2 cup – 1 cup Soju or Rice wine
Cooking Instructions
Step 1
First, prepare a pot for boiling the pork belly. Fill the pot generously with water. Add aromatics like a piece of radish, the green onion, half an apple (or an onion), and bay leaves to infuse the water with flavor. (The radish and apple are optional; you can also use onion.)
Step 2
Once the water comes to a rolling boil, stir in 1 tablespoon of soybean paste (doenjang) to dissolve. Carefully add the pork belly to the boiling water. Pour in about 1/2 to 1 cup of soju or rice wine. Bring it back to a boil, then reduce the heat to medium-low, cover, and simmer for about 30 minutes, or until the pork belly is completely cooked through. If the water level drops too much during cooking, add more hot water.
Step 3
While the pork belly is simmering, prepare the accompanying vegetables. Slice the onion thinly. For the green onion, use a julienne slicer to create fine shreds. Soak these shredded green onions in cold water for about 20 minutes to mellow their pungent flavor. Afterward, drain them thoroughly on a sieve, allowing excess water to drip off.
Step 4
Now, let’s make the star of this dish: the special teriyaki glaze! In a small bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of mirin, 1 tablespoon of corn syrup, 1 tablespoon of sugar, 0.5 tablespoon of minced garlic, and a pinch of black pepper. Whisk everything together until well combined, then set aside.
Step 5
Remove the cooked pork belly from the pot and let it cool slightly. Gently pat the surface dry with paper towels. This step is crucial for achieving a crispy exterior when pan-frying.
Step 6
Heat a frying pan over low heat and melt 0.5 to 1 tablespoon of butter. Once the butter is melted, add the boiled pork belly. Cook over low heat, flipping occasionally, until the surface is golden brown and delightfully crispy. Be careful not to burn the pork.
Step 7
Once the pork belly has achieved a beautiful golden-brown crust, reduce the heat to very low. Pour the prepared teriyaki glaze over the pork. Tilt the pan to ensure the glaze coats the pork evenly.
Step 8
Continue to simmer over very low heat, turning the pork belly frequently to prevent the glaze from burning. Cook until the sauce has thickened and coats the pork beautifully, achieving a rich, luscious consistency. This is how you achieve the perfect ‘crispy outside, tender inside’ teriyaki pork belly! Careful heat management is key.
Step 9
Slice the finished pork belly into bite-sized pieces. Slicing while it’s still warm helps maintain its shape.
Step 10
Ah, the aroma is incredible! It looks so appetizing, doesn’t it? Now, let’s plate it beautifully.
Step 11
Arrange the thinly sliced onions and julienned green onions attractively on top of the sliced pork belly. The vibrant colors add to the overall appeal of this dish.
Step 12
Presenting a completely different take on pork belly, this new dish was a huge hit with the three men in my household – they all raved about how delicious it was! I highly recommend you try making it too!