Spicy and Sweet Braised Pork Belly with Tofu
A Rice-Guk Recipe Worthy of the Title ‘Rice Thief’! Seong Si-gyeong’s Braised Pork Belly and Tofu
The epitome of home cooking! Introducing a recipe for braised pork belly and tofu packed with plenty of vegetables and meat, satisfying both taste and nutrition. This recipe, showcased by Seong Si-gyeong on ‘The Best Cooking Secrets,’ pairs wonderfully with the abalone butter rice that was introduced alongside it. This dish, with its rich sauce perfect for mixing with rice, similar to a ‘jjageuli’ (a thick, stew-like dish), will make your dining table even more abundant! (All Recipes of the World, Man-gae Recipes)
Main Ingredients- 1.5 blocks Tofu (approx. 450g)
- 400g Pork Belly
- Pinch of Salt (for tofu seasoning)
- 1.5 medium Onions
- 120g Green Onions (mainly white parts)
- 2 Korean Green Chilies (adjust spiciness)
- 2 Eggs
- 1 cup Anchovy Broth (approx. 200ml)
Seasoning Ingredients- 3.5 Tbsp Soy Sauce (approx. 50ml)
- 4 Tbsp Gochugaru (Korean chili flakes, approx. 40g)
- 1/3 Tbsp Sugar (approx. 5g, adjust sweetness)
- 1 Tbsp Maesilcheong (Plum Extract, approx. 15ml)
- Pinch of Black Pepper
- 1.5 Tbsp Minced Garlic (approx. 20g)
- Pinch of Sesame Seeds (ground)
Optional Ingredients- 1 ‘Man-gae-han-al’ (egg yolk, for garnish)
- 3.5 Tbsp Soy Sauce (approx. 50ml)
- 4 Tbsp Gochugaru (Korean chili flakes, approx. 40g)
- 1/3 Tbsp Sugar (approx. 5g, adjust sweetness)
- 1 Tbsp Maesilcheong (Plum Extract, approx. 15ml)
- Pinch of Black Pepper
- 1.5 Tbsp Minced Garlic (approx. 20g)
- Pinch of Sesame Seeds (ground)
Optional Ingredients- 1 ‘Man-gae-han-al’ (egg yolk, for garnish)
Cooking Instructions
Step 1
Slice the tofu into thick pieces, about 2cm thick. Sprinkle a pinch of salt over the sliced tofu and let it sit for about 10 minutes. This helps the tofu absorb flavor and remove excess moisture, making it firmer. Gently pat the surface of the tofu dry with paper towels.
Step 2
Coarsely chop or dice the onions. Slice the green onions diagonally, separating the white and green parts. Finely chop the Korean green chilies to add a spicy kick. (Feel free to increase the chili quantity if you enjoy more heat.)
Step 3
In a large bowl, combine the chopped onions, green onions, and Korean green chilies with soy sauce, gochugaru, sugar, maesilcheong, black pepper, minced garlic, and sesame seeds. Mix well to create a flavorful seasoning paste. The vegetables will release moisture and meld with the seasonings, enhancing the overall flavor.
Step 4
Heat a pot over medium heat and add the pork belly. Cook until the surface is golden brown and about 60-70% cooked through. Do not discard the rendered pork fat; it will be used to add rich flavor to the dish. Once partially cooked, cut the pork belly into bite-sized pieces.
Step 5
Wipe the pot lightly with a paper towel (if necessary, though usually the rendered fat is kept). Place the prepared tofu pieces in the pot and pan-fry them on both sides until golden brown. Lightly searing the tofu will help it hold its shape and add a delightful nutty flavor.
Step 6
Now it’s time to layer and braise all the ingredients. Spread half of the prepared seasoning paste thinly over the bottom of the pot where the pork belly was cooked. Arrange the seared tofu on top, followed by the sliced pork belly. Spoon the remaining seasoning paste evenly over the pork belly. Pour in 1 cup of anchovy broth. Cover the pot with a lid and braise over medium-low heat for about 20 minutes, until the sauce has thickened slightly. Check occasionally to prevent burning, basting with the sauce as needed.
Step 7
Finally, crack the 2 eggs directly into the simmering braise. Cover the pot again and cook for another 2-3 minutes, or until the egg whites are set but the yolks are still runny (soft-boiled). This completes your delicious braised pork belly and tofu. You can break the yolk and mix it with the savory sauce for an extra rich flavor. (The optional ingredient ‘Man-gae-han-al’ refers to the egg yolk.)
