Braised Korean Spicy Pork Belly Squares

Typically Pork Belly is thought as bacon. In Korean cuisine they use uncured pork belly to create so many delicious dishes. I personally love the idea of jumbo bacon.

Pork Belly is beginning to transition into the mainstream and is making appearances on appetizer menus all across the states. Typically, it’s braised allowing the chewier parts of the pork belly to cook down, while allowing the tougher skin to soften. Once the pork belly is braised and the meat is tender, you can finish it in the oven to crisp the skin on the top.

I like to use some traditional Korean flavors in this variation of the dish. I used red pepper paste, grated Korean pear, hoisin sauce, soy sauce, fish sauce, brown sugar, and rice wine. This dish can be a little rich so definitely serve it with some rice or some veggies.

I made this dish into little squares so it can make for a perfect party appetizer.

Recipe

Ingredients

Whole Pork Belly

1 Korean Pear

2 Tsp. Red Pepper Paste

3 Cloves of Crushed Garlic

1/2 Diced Onion

1 Tbsp. Sesame Oil

1/2 Cup Chicken Broth

3 Tbsp. Hoisin Sauce

1 Tbsp. Soy Sauce

2 Tsp. Fish Sauce

2 Tsp. Brown Sugar.

3 Tbsp. Rice Wine

Method

Dice the Pork Bellies into 2 inch squares. Heat up your sesame oil in a medium sized pot, then add your diced onions. Once they are browned, add your pork bellies. Brown on each side. Now add your chicken broth, lower your heat and cook slowly for 2-3 hours.

Now make your sauce, by mixing the remaining ingredients.

After the skin on the pork belly has turned translucent, add your sauce, transfer your pork bellies to the oven and broil until the skin is crispy.

Serve with some rice or bread.

Enjoy!