Tender Korean Pork Belly

When I first learned how to make Tender Korean Pork Belly, I was inspired by the bold, delicious flavors of Korean cuisine. The savory, sweet, and slightly spicy balance of the dish instantly became a favorite in my kitchen. I remember watching the thick slices of pork belly sizzle in the pan, releasing their rich fat, while the air filled with the irresistible smell of garlic and ginger. That moment, I knew this recipe would become one of my go-to comfort meals. The best part about Tender Korean Pork Belly is how it turns simple ingredients into something extraordinary.

Preparing the Ingredients

To make Tender Korean Pork Belly, you’ll need fresh pork belly, soy sauce, gochujang (Korean chili paste), garlic, ginger, and a little sugar for sweetness. These are basic ingredients, but when combined, they create layers of flavor that are unforgettable. I like to marinate the pork for at least 30 minutes to let the flavors soak in. The secret to the tenderness is cooking the pork belly low and slow, allowing it to absorb the rich marinade while it melts into soft, juicy perfection.

Cooking the Pork Belly

Once marinated, the pork belly needs to be seared in a hot pan until the edges are crispy and golden brown. The caramelization adds a deep, smoky flavor that complements the tender meat. After the pork is seared, I lower the heat and let it simmer in the marinade until the sauce thickens and coats every slice. The smell of the Tender Korean Pork Belly cooking is incredible—sweet, spicy, and savory all at once. It’s hard not to sneak a taste before it’s ready!

When the pork is perfectly tender, I like to serve it with a side of steamed white rice and some fresh vegetables like cucumbers or kimchi to balance the richness of the meat. The combination of flavors and textures makes this dish truly satisfying. Every bite of Tender Korean Pork Belly reminds me of how a few simple ingredients can come together to create something delicious, comforting, and memorable. It’s a dish that always brings smiles around the table.

Chef’s Notes- Tender Korean Pork Belly

• When slicing pork belly, ensure even thickness so the pieces cook uniformly. A sharp knife helps with precision.
• Adjust the number of jalapeños based on your spice tolerance. You can also remove the seeds to reduce heat while retaining flavor.
• Maintain a gentle simmer to avoid toughening the pork. A too-rapid boil can result in less tender meat.
• Pork belly has a high fat content, so skimming the fat during cooking will make the dish less greasy and more balanced in flavor.
• Adding instant coffee may seem unconventional, but it deepens the umami flavors. Feel free to adjust or omit based on personal preference.
• Doenjang (fermented soybean paste) adds a savory depth to the sauce. If it’s unavailable, miso is a suitable alternative, but the flavor will be slightly sweeter and less intense.
• Serve with cold, crisp lettuce to add a refreshing contrast to the rich, braised pork belly. You can also use napa cabbage or perilla leaves for a more authentic Korean experience.
• This dish improves in flavor if made a day ahead and refrigerated. The pork will absorb even more of the sauce, making it even more tender when reheated.

Tender Korean Pork Belly

Recipe by Kimmy

Course: Main CourseCuisine: KoreanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

205

kcal

Total time

55

minutes

Experience the ultimate comfort with this Tender Korean Pork Belly! Inspired by cherished North Korean family traditions, this recipe delivers succulent, melt-in-your-mouth pork belly bathed in a savory, indulgent sauce. Perfectly balanced with the depth of Doenjang and a spicy kick from jalapeños, it’s a dish that promises to delight your taste buds and impress your guests. Whether you’re cooking for a cozy family dinner or entertaining friends, this easy-to-follow recipe brings authentic Korean flavors to your kitchen. Dive into a bowl of deliciousness that’s sure to become a favorite staple in your culinary repertoire!

Ingredients

• Pork and Marinade

• 2 lbs pork belly cut into half-inch slices

• 1/2 cup fermented soybean paste (doenjang)

• 2 Tbsp mirin

• 1 Tbsp soy sauce

• Aromatics and Spices

• 1/2 inch fresh ginger finely minced

• 1 Tbsp instant coffee optional

• 1-2 jalapenos thinly sliced with seeds

• Liquids

• 2 cups water

• Alternative Ingredients:

• Doenjang Replacement: Miso paste can be used if avoiding fermented soybean paste.

• Mirin Substitute: Dry sherry or a mixture of white wine and sugar.

• Soy Sauce Option: Tamari for a gluten-free alternative.

• Instant Coffee Alternative: Unsweetened cocoa powder for a different depth of flavor.

• Jalapenos Replacement: Serrano peppers for a similar heat level.

Directions

• Prepare Pork: Begin by slicing the pork belly into uniform half-inch strips using a sharp chef’s knife. Ensure even thickness for consistent cooking. This should take about 5 minutes.
• Combine Ingredients: In a large stock pot with a lid, add the sliced pork belly, fermented soybean paste, mirin, soy sauce, minced ginger, instant coffee, sliced jalapenos, and water. Stir to combine all components thoroughly. This step takes approximately 3 minutes.
• Initial Cooking: Place the pot over medium-high heat and bring the mixture to a vigorous boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 30 minutes until the pork becomes tender and flavorful.
• Reduce Sauce: After the pork is tender, remove the lid and continue to simmer the sauce uncovered. Allow it to reduce and thicken over medium heat for an additional 10-15 minutes, stirring occasionally to prevent sticking. The sauce should darken and coat the pork nicely.
• Final Touches and Serve: Transfer the braised pork belly and rich sauce into a serving bowl. Optionally, garnish with fresh herbs or additional jalapeno slices for extra heat. Serve alongside lettuce wraps, steamed rice, and kimchi for a complete and satisfying meal. Enjoy your delicious creation!

Equipment

• stock pot with lid

Nutrition Facts

• Calories: 205kcal
• Fat: 20.3g
• Saturated Fat: 7.3g
• Cholesterol: 27mg
• Sodium: 500mg
• Potassium: 300mg
• Carbohydrates: 1.5g
• Fiber: 0.75g
• Sugar: 0.5g
• Protein: 10.4g
• Vitamin A: 5IU
• Vitamin C: 2mg
• Calcium: 20mg
• Iron: 1mg

FAQ-Tender Korean Pork Belly

Can I make this dish ahead of time?

Yes, this dish tastes even better the next day as the flavors meld together. Simply store in an airtight container in the refrigerator and reheat gently before serving.

What can I use as a substitute for doenjang?

Miso paste can be used in place of doenjang, though it will result in a slightly sweeter and less earthy flavor. Adjust the amount based on taste preference.

Is the instant coffee necessary?

Instant coffee adds a unique depth and richness to the sauce but is optional. If you prefer, you can substitute with unsweetened cocoa powder or omit it entirely.

How can I reduce the spice level?

You can reduce the spice by using fewer jalapeños or removing the seeds. For a milder dish, you can also substitute jalapeños with a less spicy pepper like bell peppers.

Can I freeze this dish?

Yes, you can freeze the braised pork belly. Allow it to cool completely, then store it in an airtight container or freezer-safe bag for up to 2 months. Reheat it slowly on the stovetop or in the oven for best results.