AI-generated imageSoy-Braised Pork Belly Jangjorim with Garlic (6 Side Servings)
A Korean banchan of pork belly blanched first, then gently braised with soy sauce, sugar and garlic. Serve a small portion with rice; this is the pork version rather than beef jangjorim.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Bring blanching water to a boil, add pork belly, and boil for 10 minutes. Drain, then cut the pork into 3–4 cm pieces.
Do not wash raw pork; clean hands and boards to prevent cross-contamination. - 02
In a clean pot, mix 4 tbsp soy sauce, 2 tbsp sugar, 2 tbsp cooking wine, 240 mL water and 5 garlic cloves until the sugar dissolves.
- 03
Add the blanched pork, bring the sauce to a simmer, cover, and cook gently over low heat for about 30 minutes, turning once or twice.
If the liquid runs low, add a little hot water to avoid burning. - 04
Uncover and simmer about 10 minutes more, until the pork is tender and the sauce lightly coats it. Stop before the sauce becomes overly salty.
- 05
Confirm the pork is cooked through and serve small portions with rice. Transfer leftovers promptly to shallow covered containers in the refrigerator.
Helpful source links
Before you cook
Contains soy; soy sauce may contain wheat, so read the label. Separate raw-pork utensils from ready-to-eat foods. Check that the thickest pork reaches at least 63°C (145°F), followed by a 3-minute rest. Refrigerate within 2 hours at 4°C or colder and use within 3–4 days or freeze. Reheat leftovers to 74°C (165°F). Salty braising sauce does not make this shelf-stable.
Allergens: soybeans (soy sauce), wheat (check soy sauce brand)
Image & source credits
AI-generated image.
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