Savory Braised Pork Belly: A Golden Recipe for the Whole Family
From ‘Seng Seng Jeon’ to Your Table: Irresistible Braised Pork
Discover the coveted ‘golden recipe’ for braised pork, featured on the popular Korean program ‘Seng Seng Jeon’ (Vivid Information). This detailed guide breaks down how to achieve tender, flavorful pork bathed in a sweet and savory soy sauce glaze. Perfect as a side dish for rice, this recipe is sure to become a family favorite. Let’s unlock the secrets to delicious, homemade braised pork!
Main Ingredients- Pork (shank or neck cut) 600g
- Quail eggs 15 pcs
- Whole garlic cloves 15 pcs
- Korean chili peppers (Kkwari gochu) 5 pcs
- Whole black peppercorns 35 pcs
- Green onion 1 stalk
- Cooking wine (Cheongju) 2 Tbsp
Braising Sauce- Sugar 2 Tbsp
- Korean soy sauce (Joseon ganjang) 1 Tbsp
- Regular soy sauce (Jin ganjang) 1 cup (approx. 200ml)
- Sugar 2 Tbsp
- Korean soy sauce (Joseon ganjang) 1 Tbsp
- Regular soy sauce (Jin ganjang) 1 cup (approx. 200ml)
Cooking Instructions
Step 1
Prepare the pork by cutting it into approximately 7-8 cm pieces, suitable for shredding. In a pot, bring 3 cups of water to a boil. Add the pork and blanch for just 1 minute. Immediately drain and rinse under cold water to remove any impurities. Avoid over-boiling, as it can make the meat tough. Discard the blanching water.
Step 2
Return the blanched pork to the pot and add 3 cups of fresh water. Once the water boils, reduce the heat to medium and simmer for 10 minutes. Add 5 of the whole garlic cloves, the whole black peppercorns, the green onion stalk, and the cooking wine (cheongju) to help eliminate any pork odor. Cover the pot and continue to simmer on medium heat for another 10 minutes. (If you don’t have whole black peppercorns, 5 bay leaves can be used as a substitute).
Step 3
Remove the cooked pork from the pot. Strain the braising liquid through a sieve to separate the clear broth from the aromatic vegetables and any impurities. Return the strained broth and the cooked pork to the pot. Now, add the sugar, Korean soy sauce (joseon ganjang), and regular soy sauce (jin ganjang). Bring to a simmer over medium heat and cook for 10 minutes. (Tip: Adding a small amount of Korean soy sauce helps cut through the richness of regular soy sauce, leaving a cleaner aftertaste).
Step 4
When the sauce has reduced by about half, add the 15 quail eggs and the remaining 10 whole garlic cloves. Continue to simmer gently for 3 minutes, allowing the flavors to meld. Just before turning off the heat, add the 5 Korean chili peppers (kwari gochu) and let them lightly cook in the residual heat.
Step 5
Once the pork is tender and infused with flavor, remove it from the pot and shred it along the grain into bite-sized pieces. Arrange the shredded pork, quail eggs, and chili peppers attractively in a serving dish. Spoon some of the flavorful braising liquid over everything to keep it moist.
Step 6
Finally, garnish generously with toasted sesame seeds. Your delicious braised pork is ready to be enjoyed! Serve hot with steamed rice.
