A recipe from my family’s kitchen to yours: My North Korean Grandmother’s Braised Pork Belly. Tender, decadent pork belly is cooked together with a generous scoop of Korean soybean paste (Doenjang). The braised pork belly becomes jiggly and luscious. The sauce becomes rich and savory! Serve with rice, lettuce wraps, and kimchi. Scrape your bowl clean with this easy and delicious recipe!
What is Korean Braised Pork Belly?
Korean Braised Pork Belly is a simple dish from my North Korean Grandma’s kitchen. She created this recipe 50+ years ago by combining two common ingredients: pork belly and doenjang (Korean soybean paste). Pork belly is cut into chunks and braised with soybean paste until soft and tender. A few chili peppers are added to create depth and subtle spice. The braising process also creates a rich, savory sauce.
I grew up eating this delicious dish. While it’s not a common Korean dish and you won’t find it at Korean restaurants, it has a very Korean flavor profile. Fatty, rich pork belly pairs well with Korean soybean paste (Doenjang). Braised together, it transforms into a spectacular combination with soft, tender meat and savory, decadent sauce.
This pork belly recipe fits well into the family of Asian Braised Pork Belly dishes: Vietnamese Thit Kho. Taiwanese Lu Rou Fan. Chinese Hong Shao Ru. Japanese Kakune. Like my grandma’s recipes, they all feature tender, melt-in-your-mouth, braised pork belly.
Although the pork belly takes at least 30 minutes to become tender, the cooking process is mostly hands-off. An easy dish to make. It reheats easily, too.
In Korean cuisine, pork belly is a prized meat. From Samgyeopsal (grilled pork belly) to Bossam (boiled pork belly), there are many Korean ways to enjoy this tender, succulent meat. Enjoy this family recipe!
Ingredients:
- Doenjang. Korean fermented soybean paste. Look for it at Korean grocery stores.
- Pork Belly. Rich pork belly is so decadent! Look for meaty pieces — nicely marbled pieces that contain an equal amount of fat and meat. It doesn’t matter if the pork belly contains skin — the long braising time will break it down regardless.
- Ginger. The classic aromatic that pairs well with pork.
- Instant Coffee. Optional ingredient but a classic Korean way to remove the gamey smell of meat. Leave out if you don’t have it.
- Mirin. Sweet Korean cooking wine.
- Soy Sauce. For more flavor and depth.
- Jalapeno. Adds depth of flavor and subtle spice. An essential ingredient! Can be subbed with fresno chilies if you don’t have it.
How to make My North Korean Grandma’s Pork Belly:
- Slice pork belly. Slice pork belly into 1/2-inch strips and place in a large pot.
- Cook. Add remaining ingredients and water. Cover and cook until pork belly is soft and tender, about 30 minutes. The braising liquid will be watery.
- Reduce sauce. Remove lid and simmer until sauce is thickened, about 10-15 minutes. The pork belly and sauce should darken.
- Serve. Transfer to a serving bowl. Serve with lettuce wraps, rice, and kimchi. Enjoy!
PRO Tips:
- Do not cut the pork belly too small. The meat will shrink when cooked.
- Serve with the sauce! When serving, scoop a generous portion of the sauce on top of the pork belly. The sauce should be thick and generous.
- Add hard boiled eggs. An easy way to make this meal stretch. Add a few hard boiled eggs at the end of the cooking process and mix around in the braising liquid.
To serve:
To cut the rich fattiness of the dish, serve with lettuce wraps and Gochujang Sauce on the side. Also, kimchi!
Also, make sure to include plenty of rice. This dish’s saucy richness begs to be spooned over rice.
For a party, add other side dishes (banchan) to make it feel like a feast:
FAQ
Doenjang is Korean fermented soybean paste. Like all other fermented foods, it’s intensely flavored and absolutely delicious. Doenjang is also probiotic and packed with good-for-your-gut nutrition.
Doenjang is similar to Miso paste in that they are both fermented soybean pastes. However, Miso is fermented with Koji, a sweet rice starter that results in a milder, sweeter flavor. Doenjang is fermented with only salt, creating a deeply rich and potent flavor base!
Yes, you can Korean Braised Pork Belly up to 2-3 days in advance. It keeps very well in the fridge. Make sure to reheat gently so the sauce doesn’t burn.
This braised pork belly reheats well in the microwave. Add to a bowl and partially cover (to create steam). Heat in the microwaves for 1-2 minutes, until steaming. Stir with a spoon and reheat for an additional 30 seconds to make sure it’s heated all the way through.
More homey Korean recipes
- Doenjang Jjigae (Soybean Paste Stew)
- Soybean Sprout Rice with Pork Belly (Kongnamul Bap)
- Braised Kimchi with Pork Belly + Tofu (Kimchi Jjim)
- Spicy Pork Belly Bulgogi
My North Korean Grandmother’s Braised Pork Belly
Equipment
- Stock pot with lid
Ingredients
- 3 lbs pork belly
- 1/2 cup Doenjang (Korean fermented soybean paste)
- 2 Tbsp Mirin
- 1 Tbsp Soy Sauce
- 1/2 inch ginger, minced
- 1 Tbsp instant coffee (optional)
- 1-2 Jalapenos, sliced *see notes below
- 2 cups water
Instructions
- Slice pork belly. Slice pork belly into 1/2-inch strips and place into a large pot. Add remaining ingredients: doenjang, mirin, soy sauce, ginger, instant coffee, jalapenos, and water.
- Cook. Bring to a boil then lower heat and simmer (covered) until pork belly is tender and soft, about 30 minutes. The sauce will be watery.
- Reduce sauce. Remove lid and simmer until the sauce is thick and reduced, about 10-15 minutes. The pork belly and sauce should darken.
- Serve. Transfer to a serving bowl. Serve with lettuce wraps, rice, and kimchi. Enjoy!
Notes
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- Do not cut the pork belly too small. The meat will shrink when cooked.
-
- Serve with the sauce! When serving, scoop a generous portion of the sauce on top of the pork belly. The sauce should be thick and generous.
- Add hard boiled eggs. An easy way to make this meal stretch. Add a few hard boiled eggs at the end of the cooking process and mix around in the braising liquid.
Delicious! I wanted a recipe for sliced pork belly not a large piece, so this was perfect. I trimmed a little fat off, leaving maybe 20/80 fat meat. Really tasty for very little work. I served with a nashi pear fresh kimchi from an Australian Korean cookbook called chae, plus lettuce, rice and (bought!) banchan – anchovies and quail eggs. Thanks for the recipe.
Is there a particular reason why you suggest cutting the pork belly before cooking? Most other recipes i have seen you cook it whole and slice after. Could i do that with this recipe?
Cutting the pork belly first is easier. After it’s cooked, it will be very slippery and saucy!
Do we need to boil the pork first to remove the scum?
I find it’s unnecessary as the doenjang will remove the gamey flavor and create a thick, stewy sauce. But if you’d like to do that, feel free to do so!
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Made this and really enjoyed it! One problem I had was that a lot of oil was left after simmering uncovered. Should I add more water to fix that or just simmer for less time? It could be that the pork belly cut I was using was just too fatty as well though
Yes, feel free to add more water so it will be very rich and saucy. You can also refrigerate and remove the hardened fat to enjoy a less oily sauce.
Hi,
Incredible story and this sounds delicious! If I was going to make for 8 people, how many pounds of pork belly do suggest ?
Also, for that amount of pork, what is the total time to braise? Thanks!!
For 8 people, you could try 4 lbs and keep all the rest of the ingredients the same. It’s very forgiving. If the taste is not strong enough at the end, add another small scoop of Doenjang and cook for 5 minutes more. Enjoy!!
Was looking for a Korean pork belly recipe to make for dinner with some kimchi and I can’t wait to cook this tonight!!
So sorry! One more question, do you use pork belly with skin on or off?
I’ve used both and they both work well. The long braising time breaks down the skin. Enjoy!
So awesome! I’m making this ASAP! Looks super mashita! How much ginger do you use? And when you say ground ginger do you mean freshly grated like on a microplane or dried ground like a powder? Thank you!!
Yes, it is very mashita! I use 1/2 inch fresh ginger, minced. Thank you!
Just made this, Such an amazing taste from simple ingredients. My family loved it.
Great story, recently we have a big Asian supermarket in our neighborhood, so I was searching for some Korean recipes and came across your site. I will try this recipe, love pork belly. (As a matter of fact, I will going to try dozens of your recipes) (-:
Thank you! Enjoy your adventures in Korean cooking ?
On the picture it Looks like there is garlic or ginger in there aswell ? Whats that if not ?
You are absolutely right! There is ground ginger as well. I can’t believe I forgot to include that 🤦🏻♀️. Thx for the catch and I will adjust the recipe. A little bit of ginger prevents the pork from smelling too gamey. Thx
Wow what an incredible story! Yum I need to try this one!