Dwejigogi pyeonyook (Braised pork)

2 Lb pork belly  
6 cloves garlic, peeled  
2, 1/4 inch piece ginger, peeled  
1 tbsp sesame oil, 1/4 tsp salt  
10 pepper corns,
1/2 tsp pepper  
1/2 tbsp dwenjang (Korean soy bean paste)  
1 tbsp cheong joo (sake)  
2 green onions  
2 tbsp Saewoojut (salted small shrimp)*  
(*Saewoojut is the small salted shrimp. It is very salty, so just put one or two shrimps on the meat and eat. Salted shrimp goes well with pork and helps to digest the meat. It is often used to make Kimchi as a substitute for salt.)    

Ssam jang (dipping sauce):
4 tbsp dwen jang (Korean bean paste),
1 tbsp gochoojang (Korean chili paste)  
3 tbsp sugar,
2 tbsp sesame oil,
1 tbsp minced garlic,

1 tsp sesame seed  

Cut the meat into 2-3 inches in lengthwise.
In a pot, add pork and cover with cold water.
Add all ingredients.
Bring to a boil, reduce heat, let simmer for about an hour or an hour and a half.

Take out the meat and let rest for 5-10 minutes.
Slice very thinly.

Serve with Ssam jang and Saewoojeot.  

Tips: If you think pork belly is too fatty, substitute with boneless shoulder, tenderloin or loin...
But remember, the taste comes from the fat!

And the good thing is you're getting rid of quite amount of fat from braising. 


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