Braised Belly Pork with Korean BBQ Sauce
SLOW-COOKED MELTING IN THE MOUTH BELLY PORK IN A STICKY HOT AND SWEET KOREAN BBQ SAUCE
Ingredients
- 21oz strips of belly pork
- 1l beef stock
- 0.4 inches 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
- 1.75oz gochujang paste
- 1.05fl. oz soy sauce
- 2.1fl. oz honey
- 1.05oz light brown sugar
- 2 garlic cloves grated
- 0.4 inches ginger, grated
- 0.53fl. oz 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
Instructions
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.
Step 2
Bring to the boil and boil for 3-4 mins. Skim all foam that forms on top of the liquid.
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.
Step 4
Place all the ingredients for the Korean bbq sauce in a bowl and mix them into a smooth paste.
Step 5
After an hour of simmering check the pork and make sure it is tender, if needed cook for further 10-20 mins.
Step 6
Remove the pork from the pan and pat dry with a kitchen towel then slice into 2cm cubes.
Step 7
Heat the wok on high heat , add 1 tbsp of oil to it and fry the pork on all sides until crispy.
Step 8
Drain all the excess oil from the wok and add the Korean bbq sauce , coating the pork well.
Step 9
Cook for 2-3 mins until the sauce thickens and becomes sticky.
Step 10
Remove from the heat and serve immediately with boiled rice and vegetables. Garnish with spring onions and sesame seeds.