Are you looking for something different among the many pork belly recipes? Well, you’ve come to the right place. Let me introduce you to a special pork belly recipe, Korean-style soybean paste pork belly rice bowl. While you may have tried pork dishes using teriyaki sauce, this one with soybean paste as the base for the pork belly sauce is truly charming! It’s not only delicious but also a dish that captivates with its presentation. I often make this dish for guests or as a part of my daily meals.
How To Make Pork Belly Recipe with Korean Style
This recipe is for 2 servings. It’s also a great menu to use up the leftover pork belly after grilling and enjoy a satisfying meal. Let’s get started!
Ingredients
For Pork Belly
- 350g of pork belly
- Salt
- Ground black pepper
- A little cooking oil
- 2 small onions
- 20g of ginger
- 20g of green onions
- 2 egg yolks
- 2 servings of rice
For the Soybean Sauce
- 1 tablespoon of soybean paste
- 2 tablespoons of soy sauce
- 0.5 tablespoon of sugar
- 1 tablespoon of red wine
- 1 tablespoon of honey
- 1 tablespoon of vinegar
- 1 egg yolk
- 0.5ml of water
Instructions
Pork Belly Recipe
Sprinkle some salt and ground black pepper on 350g of pork belly for seasoning. You can cut the pork belly in a honeycomb pattern to enhance the flavor.
Thinly slice 60g of green onions. The white part of the sliced green onions will be used to make green onion oil.
Cut 20g of ginger into thin slices, and cut 2 small onions into 5mm thick slices.
Prepare the soybean sauce by mixing 1 tbsp of soybean paste, 2 tbsp of soy sauce, 0.5 tbsp of sugar, 1 tbsp of red wine, 1 tbsp of honey, 1 tbsp of vinegar, 1 egg yolk, and 0.5ml of water.
Heat a pan with a little cooking oil and stir-fry the white part of the sliced green onions to make green onion oil. Remove the green onions after the oil is produced.
In the same pan, grill the seasoned pork belly until both sides become crispy. Maintain medium heat and slice the cooked pork belly into bite-sized pieces.
Once the pork belly releases its oil and becomes cooked, add the sliced ginger and stir-fry briefly.
Next, add the sliced onions and continue to stir-fry.
When the onions become semi-transparent, pour the prepared soybean sauce over the ingredients and simmer.
Turn off the heat when the sauce thickens slightly.
Serving
Put rice in a wide bowl, and neatly arrange the simmered pork belly, onions, and ginger on top of the rice. Then garnish generously with the sliced green onions.
Place one egg yolk in the center and sprinkle some ground black pepper to complete the pork belly rice bowl.
You can use chives instead of green onions and miso paste instead of soybean paste for a different variation.
The egg yolk in the soybean-based sauce adds a wonderful touch! This pork belly recipe with soybean paste offers a much deeper and richer flavor compared to teriyaki sauce, giving you a satisfying feeling of having prepared a proper and delightful meal. Enjoy the delightful pork belly dish that will surely make you proud. Bon appétit!
I had this pork belly dish with Korean Cucumber Salad, and it was a perfect combination! So, I strongly recommend you try the Korean Cucumber Salad recipe!
Equipment
Frequently Asked Questions
Three ways to cook pork belly are roasting, braising, grilling or barbecuing.
Pork belly goes well with rice, vegetables, kimchi, noodles, and salads.
Pork belly takes long to cook due to its high fat content and thick meat, which require slow cooking to become tender.
The secret of crispy pork belly is achieving a crispy skin by preheating the cooking surface, using high heat initially, and rendering the fat effectively.
To prevent tough pork belly, cook it low and slow to break down the collagen, and ensure it is adequately marinated or seasoned for flavor and tenderness.
Pork Belly with Soybean Paste
Ingredients
For Pork Belly
- 350 g pork belly
- Salt
- Ground black pepper
- A little cooking oil
- 2 small onions
- 20 g ginger
- 20 g green onions
- 2 egg yolks
- 2 servings rice
For the Soybean Sauce
- 1 tbsp soybean paste
- 2 tbsp soy sauce
- 0.5 tbsp sugar
- 1 tbsp red wine
- 1 tbsp honey
- 1 tbsp vinegar
- 1 egg yolk
- 0.5 ml water
Instructions
Pork Belly Recipe
- Sprinkle some salt and ground black pepper on 350g of pork belly for seasoning. You can cut the pork belly in a honeycomb pattern to enhance the flavor.
- Thinly slice 60g of green onions. The white part of the sliced green onions will be used to make green onion oil.
- Cut 20g of ginger into thin slices, and cut 2 small onions into 5mm thick slices.
- Prepare the soybean sauce by mixing 1 tbsp of soybean paste, 2 tbsp of soy sauce, 0.5 tbsp of sugar, 1 tbsp of red wine, 1 tbsp of honey, 1 tbsp of vinegar, 1 egg yolk, and 0.5ml of water.
- Heat a pan with a little cooking oil and stir-fry the white part of the sliced green onions to make green onion oil. Remove the green onions after the oil is produced.
- In the same pan, grill the seasoned pork belly until both sides become crispy. Maintain medium heat and slice the cooked pork belly into bite-sized pieces.
- Once the pork belly releases its oil and becomes cooked, add the sliced ginger and stir-fry briefly.
- Next, add the sliced onions and continue to stir-fry.
- When the onions become semi-transparent, pour the prepared soybean sauce over the ingredients and simmer.
- Turn off the heat when the sauce thickens slightly.
Serving
- Put rice in a wide bowl, and neatly arrange the simmered pork belly, onions, and ginger on top of the rice. Then garnish generously with the sliced green onions.
- Place one egg yolk in the center and sprinkle some ground black pepper to complete the pork belly rice bowl.
It would be delicious with Korean cucumber salad. I will try both🙂
Yes, Anya! They go really good together so you should try!