Dongpo Pork (Dōngpō ròu) vs Jang-Jorim (Soy-Braised Pork)

Both dishes braise pork belly with soy sauce, ginger and star anise, yet they finish in very different places. Dongpo Pork is seared, then braised for over two hours on a bed of ginger and green onion in Shaoxing wine, light and dark soy, rock sugar and cinnamon, producing gelatinous, melt-in-your-mouth cubes under a syrupy sauce. Jang-Jorim takes just over an hour, its soy-mirin liquid sharpened by garlic and dried chili and reduced uncovered into a glossy glaze before the tender pork is sliced into bite-sized pieces.