Braised Pork belly with soy sauce(dongpayuk)
….A good smell fills my kitchen when I make braised pork belly with soy sauce. You boil pork belly into chunks to make it chewy. This is surprisingly simple to prepare because it only involves a few ingredients. This recipe is from @comble2. Three kinds of braised pork belly are bossam, chashu, and dongpayuk. Dongpayuk is different from bossam or chashu. In my opinion, each dish is similar in method, but each has its own distinctive flavor. The pork belly’s skin is left on. You mouth will feel oily but not greasy. It’s just chewy in my mouth and enhances our appetite. Pan-fry the pork belly and boil the pork belly with soy sauce for 1 hour. By reducing the boiling time, it is not too soft and it’s chewy. Texture of the meat is definitely worth the wait and I used only one pot. I served it with parboiled bok choy and sliced green onion.
Servings: 8
Times: 1 hour 30 minutes
Ingredients:
- 2.2–2.5 lb pork belly(skin on)
- 300–500 ml water
- 3 green onion, cut into 3 inches
- 5 Ts soy sauce
- 2 pieces of ginger, sliced
- 3 Ts muscovado
- 3 -4 garlic cloves, sliced
- 3 Ts shaoxingjiu(or shaoxing wine)
- 2 Ts avocado oil
Cooking Instructions:
- Poke the pork belly with a fork so that the seasoning is well marinated.
2. Heat a pot with medium high heat and add the avocado oil into the pot.
3. Grill the pork belly skin part to bottom first for 2 minutes(grill each side for 2 minutes).
4. Add the soy sauce, water, muscovado, sake(instead of shaoxingjiu), green onion, garlic, and ginger into the pot to boil them for 20 minutes. Heat down to medium heat and boil for 40 minutes until the moisture is gone with a lid(turn upside down 2 times).
5. Turn off the heat and place the pork belly onto a sheet pan. Let the dongpayuk rest for 10 minutes(keep the juices from the pot and pour over the sliced dongpayuk before serving).
6. Slice the dongpayuk nicely.
7. Serve it with parboiled bok choy and sliced green onion.
You can also view this recipe on instagram.
