Dinner
Braised Belly Pork with Korean BBQ Sauce
Recipe by The Lockdown Chef
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SLOW-COOKED MELTING IN THE MOUTH BELLY PORK IN A STICKY HOT AND SWEET KOREAN BBQ SAUCE
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- 600g strips of belly pork
- 1l beef stock
- 1cm ginger, sliced
- 2 garlic cloves, crushed
- 1 tsp Chinese 5 spice
- 1 tbsp shaoxing wine
- 2 bay leaf
- 1 star anise
- 1 tbsp frying oil
For the Korean BBQ Sauce
- 50g gochujang paste
- 30ml soy sauce
- 60ml honey
- 30g light brown sugar
- 2 garlic cloves grated
- 1cm ginger, grated
- 15ml sesame oil
- 1 tsp chilli flakes
- 1 tsp apple cider vinegar
To serve
- sesame seeds
- Sliced spring onions
- boiled rice
- Vegetables of your choice - pak choi, broccoli and edamame beans
Utensils
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Step 1
Pour the stock into the saucepan and add the pork, ginger, garlic, 5 spice seasoning, shaoxing wine, bay leaf and star anise to it.
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Step 2
Bring to the boil and boil for 3-4 mins. Skim all foam that forms on top of the liquid.
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Step 3
Once all foam has been skimmed, turn the heat down to low, place a lid on the sauce pan and simmer gently for 1 hour.
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Step 4
Place all the ingredients for the Korean bbq sauce in a bowl and mix them into a smooth paste.
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Step 5
After an hour of simmering check the pork and make sure it is tender, if needed cook for further 10-20 mins.
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Step 6
Remove the pork from the pan and pat dry with a kitchen towel then slice into 2cm cubes.
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Step 7
Heat the wok on high heat , add 1 tbsp of oil to it and fry the pork on all sides until crispy.
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Step 8
Drain all the excess oil from the wok and add the Korean bbq sauce , coating the pork well.
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Step 9
Cook for 2-3 mins until the sauce thickens and becomes sticky.
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Step 10
Remove from the heat and serve immediately with boiled rice and vegetables. Garnish with spring onions and sesame seeds.
