Korean Spicy Braised Pork Belly (Mu Wan)

Ingredients

• 1 kg (2.2 lbs) pork belly, sliced 1 kg (2.2 lbs) pork belly, sliced
• 4 tablespoons gochujang (Korean chili paste) 4 tablespoons gochujang (Korean chili paste)
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1-inch piece ginger, grated 1-inch piece ginger, grated
• 2 tablespoons rice wine vinegar 2 tablespoons rice wine vinegar
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 cup chicken broth 1 cup chicken broth
• 2 green onions, thinly sliced (for garnish) 2 green onions, thinly sliced (for garnish)
• 1 tablespoon sesame seeds (for garnish) 1 tablespoon sesame seeds (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 35g (Saturated: 12g)
• Carbohydrates: 10g (Sugar: 7g)
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F).
2. 2.
   In a bowl, combine gochujang, soy sauce, honey, sesame oil, minced garlic, grated ginger, rice wine vinegar, and brown sugar. Mix well to form a smooth sauce.
3. 3.
   Place the sliced pork belly in a large oven-safe dish. Pour the sauce over the pork, ensuring each slice is coated evenly.
4. 4.
   Add chicken broth to the dish, covering the pork belly partially.
5. 5.
   Cover the dish with aluminum foil and place it in the preheated oven.
6. 6.
   Braise the pork belly for 2.5 to 3 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Remove the dish from the oven and let it rest for a few minutes.
8. 8.
   Garnish with sliced green onions and sesame seeds before serving.

Treat your ingredients with care...

• Pork belly — Choose a piece of pork belly with a good balance of meat and fat for the best flavor and texture.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for extra heat or reduce for a milder version.
• Rice wine vinegar — If you don't have rice wine vinegar, you can substitute it with apple cider vinegar or white wine vinegar.
• Chicken broth — Use low-sodium chicken broth to control the saltiness of the dish.
• Sesame seeds — Toast the sesame seeds in a dry pan over medium heat for a few minutes until fragrant before garnishing for enhanced flavor.

Tips & Tricks

• For an extra layer of flavor, marinate the pork belly in the sauce for a few hours or overnight before cooking.
• If you prefer a thicker sauce, remove the pork belly from the dish after cooking and simmer the sauce on the stovetop until it reaches the desired consistency.
• Serve the Spicy Braised Pork Belly with steamed rice and kimchi for a complete Korean meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.
• Adjust the spiciness by adding or reducing the amount of gochujang according to your taste preferences.

Serving advice

Serve the Korean Spicy Braised Pork Belly as a main dish, accompanied by steamed rice and a side of kimchi. The tender pork belly and spicy sauce pair perfectly with the fluffy rice, creating a satisfying and flavorful meal.

Presentation advice

Arrange the slices of pork belly on a serving platter, drizzle some of the sauce over the top, and sprinkle with sliced green onions and sesame seeds. The vibrant colors and glossy appearance of the dish will make it visually appealing and appetizing.