Pork Belly with Soybean Paste
Discover a delightful twist on pork belly with a Korean-style soybean sauce. Easy, flavorful, and perfect for a satisfying meal.
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.
