Korean Recipes

Baked Koren Pork Belly

Pork belly is not a frequent visitor in my house, but when I saw a beautiful piece of this delicacy in the store, I had to buy it. I knew Koreans love pork belly, so the recipe was obvious. I was inspired by this recipe – Korean Belly Pork (with Sauce) – Feast Glorious Feast. I made small changes to the recipe, but I recommend that you read the original one. It’s a very simple recipe, but requires typical Korean spices such as gochujang paste and doengjang paste. I rarely use doengjang paste, so I was glad to use it this time. Its advantage is that despite the long storage in the fridge, it has never gone bad. The glaze in this recipe can also be used for other meats. I highly recommend it.


For cooking
– about 1 kg of raw pork belly (I cut the skin, but you can leave it as you like)
-2 grated garlic cloves
-2 teaspoons of grated ginger
-1/3 cups of roughly chopped chives
-2 tablespoons of soy sauce
-2 teaspoons of doengjang paste
-1 teaspoon of sugar, honey or maple syrup

For baking glaze
-2 teaspoons of doengjang paste
-2 teaspoons gochujang paste
-1 teaspoon of grated ginger
-1 large clove of grated garlic
-2 teaspoons of honey or maple syrup

1. Prepare all the ingredients for cooking. Add a cup of hot water and mix everything thoroughly.

2.Add pork belly and pour boiling water until the bacon is covered with water. Bring everything to a boil and gently cook over low heat for 1 hour 30 minutes.

3. Leave the pork belly after cooking in the pot to cool down. I left it all night, but that’s because I didn’t have time to take care of it. When the meat is cold, take it out of the liquid, dry it, cross-cut the fat (or the skin, if you have left it). Mix the glaze ingredients, rub all the meat with it, put it in a baking paper lined dish and bake at 180 degrees for about 30 minutes. If you like a toasted top of the pork belly, you can bake it with the grill function (if you have one in the oven) for the last 7 minutes. However, be careful not to burn, because there is honey in the recipe.

4.After baking, the pork belly is quite soft and hard to slice. It should cool down first.

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