"Dwaeji Dosirak - Slow Braised Pork Belly over warm rice and runny sunny side up "
Braised Pork Belly And Egg Over Rice (dwaeji Dosirak)
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- Warm Rice
- Runny Sunny Side Up Egg
- Kimchi
- Sauteed Onion
- Spinach ( Spring greens namul ) about 200 g / 7 oz of spinach (Blanch)
1 1/2 Tbs. dark sesame oil
1/2 tsp. sea salt, or to taste
1 large garlic clove
1 Tbs. toasted sesame seeds
Optional: pinch of sugar
Optional: chili oil (ra-yu)
Braised Korean Style Pork Belly Marinade:
2 lbs fresh, meaty pork belly
2 tablespoons Korean chile/garlic/sesame paste
2 tablespoons Korean red pepper powder
Ω teaspoon sea salt
Braising Liquid:
2 1/2cups water
Ω cup rice wine or sherry
1 tablespoon Korean red pepper powder
1 tablespoon sea salt
2 cloves garlic
1 tablespoon brown sugar
2 tablespoons soy sauce
Rub the pork all over with the marinade ingredients. Place in a Ziploc bag and marinate, refrigerated for 4 hours or better yet, overnight.
Place in a 350 degree oven for 30 minutes to firm the meat up.
*To cook in a pressure cooker, place the pork on rack in the pressure cooker, add the braising liquid and process for 45 minutes according to your cookerís instructions.
*To oven braise, place the pork in a baking pan, add the braising liquid and cover tightly with aluminum foil. Cook in the oven for 2 hours at 325 degrees or until the pork is fork tender.
* To braise on top of the stove, place the pork on rack placed in a wok or Dutch oven, add the braising liquid, bring to a boil, cover tightly and simmer for 2 hours or until fork tender.
With either method, at the end of the cooking time, remove the pork to a plate and preheat your oven to 350 degrees.
Place the pork in a baking pan, fat side up and roast for about 30 minutes or until the fat on the top becomes crisp. Let the pork rest for 10 minutes before slicing. Serve hot.
- Runny Sunny Side Up Egg
- Kimchi
- Sauteed Onion
- Spinach ( Spring greens namul ) about 200 g / 7 oz of spinach (Blanch)
1 1/2 Tbs. dark sesame oil
1/2 tsp. sea salt, or to taste
1 large garlic clove
1 Tbs. toasted sesame seeds
Optional: pinch of sugar
Optional: chili oil (ra-yu)
Braised Korean Style Pork Belly Marinade:
2 lbs fresh, meaty pork belly
2 tablespoons Korean chile/garlic/sesame paste
2 tablespoons Korean red pepper powder
Ω teaspoon sea salt
Braising Liquid:
2 1/2cups water
Ω cup rice wine or sherry
1 tablespoon Korean red pepper powder
1 tablespoon sea salt
2 cloves garlic
1 tablespoon brown sugar
2 tablespoons soy sauce
Rub the pork all over with the marinade ingredients. Place in a Ziploc bag and marinate, refrigerated for 4 hours or better yet, overnight.
Place in a 350 degree oven for 30 minutes to firm the meat up.
*To cook in a pressure cooker, place the pork on rack in the pressure cooker, add the braising liquid and process for 45 minutes according to your cookerís instructions.
*To oven braise, place the pork in a baking pan, add the braising liquid and cover tightly with aluminum foil. Cook in the oven for 2 hours at 325 degrees or until the pork is fork tender.
* To braise on top of the stove, place the pork on rack placed in a wok or Dutch oven, add the braising liquid, bring to a boil, cover tightly and simmer for 2 hours or until fork tender.
With either method, at the end of the cooking time, remove the pork to a plate and preheat your oven to 350 degrees.
Place the pork in a baking pan, fat side up and roast for about 30 minutes or until the fat on the top becomes crisp. Let the pork rest for 10 minutes before slicing. Serve hot.