Name: Korean spicy marinated pork with rice
Yield: 5 people
Ingredients: 650g boneless pork (shoulder, neck, belly...) - thinly sliced; - Ingredient A -; 35g hot pepper paste / Gochujang; 3 tbsp cooking sake or cooking white wine; 3 tbsp mirin; 3 tbsp soy sauce; 2 tbsp sesame oil; 20g strawberry jam; 30g brown sugar; 15g miso paste; 3 to 4 garlic cloves - grated; 10g honey; 1 tbsp korean red chili pepper flakes - optional; 1 onions - sliced; 1 carrot - julienne

Korean spicy marinated pork with rice

Persons

Ingredients

650g boneless pork (shoulder, neck, belly...) - thinly sliced

- Ingredient A -

35g hot pepper paste / Gochujang
3 tbsp cooking sake or cooking white wine
3 tbsp mirin
3 tbsp soy sauce
2 tbsp sesame oil
20g strawberry jam
30g brown sugar
15g miso paste
3 to 4 garlic cloves - grated
10g honey
1 tbsp korean red chili pepper flakes - optional
1 onions - sliced
1 carrot - julienne

Instructions

1. Make the marinade sauce Combine Marinade ingredients (A) in a bowl, then add pork. Marinate for about 30 minutes or even overnight.
2. Heat 1 tbsp vegetable oil in a large skillet or a wok over high heat. Cook the marinated meat and vegetables (carrots and onion), stirring occasionally until the meat is fully cooked or the sauce is nicely browned and thickened.
Serve with hot steamed rice!

Buta no kakuni – Japanese Braised Pork Belly - Pressure Cooker

Serving Size

4 to 5 people

Prep Time

40 minutes

Cook Time

1 hour

Total Time

1 hour, 40 minutes

Buta no kakuni – Japanese Braised Pork Belly - Pressure Cooker

Ingredients

900g to 1kg pork belly - cut into about 5 cm pieces

- Ingredient A -

10g fresh ginger - grated
80ml soy sauce
100ml cooking sake seasoning
70g brown sugar
1 tbsp honey
300g water or more if needed
1 leek - cut into bite-sized pieces on the diagonal
4 boiled eggs - optional

Instructions

1. Heat the oil on the skillet pan (frying pan) over high heat and put the pork skin side down at first and sear on both sides until nicely browned.
2. Add soy sauce in frying pan and simmer about 3 to 4 mins, then add cooking sake, continue to simmer for 3 to 4mins more.
4. Add ginger, sugar and honey. Add water, then bring it to a boil. Once it boils, reduce the heat to low and simmer for about 2 hours.
5. Remove the lid, add boiled eggs and leek, turn up the heat to medium heat and cook for about 8 to 10 mins until about 70% of the sauce has evaporated and the sauce has thickened.
Serve over the warm rice!

Alternative instructions for "Pressure Cooker"

1. Heat the oil on the skillet pan (frying pan) over high heat and put the pork skin side down at first and sear on both sides until nicely browned.
2. Put the pork in the pressure cooker, add the ingredient A and mix. Cover and lock the pressure cooker. Turn the heat to high. When the pressure builds up, turn the heat down to low heat and cook at high pressure for about 20 minutes. Turn off the heat and let the pressure come down naturally.
3. Remove the lid, add boiled eggs and leek. Simmer for about 30 minutes until thickened, stirring occasionally. Turn off the heat.