🇰🇷 South Korea · Food
Dongpa-yuk (Braised Pork Belly)
By eatmundo · August 3, 2026
🇰🇷 KRA luxuriously tender dish where pork belly is slow-braised in a savory, aromatic soy reduction until it melts in your mouth. This dish is celebrated for its deep caramel color and rich, balanced flavors.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut the pork belly into 4cm cubes and blanch them in boiling water for 5 minutes to remove impurities, then drain well.
- 2
In a heavy-bottomed pot, sear the pork cubes over medium-high heat until all sides are lightly browned and fragrant.
- 3
Add the sliced ginger, whole garlic cloves, and star anise to the pot, sautéing for 1 minute until highly aromatic.
- 4
Pour in the soy sauce, brown sugar, and rice wine, stirring gently to coat every piece of meat evenly.
- 5
Add enough water to just cover the meat, then bring the mixture to a boil before reducing the heat to low.
- 6
Cover the pot and simmer gently for 40 minutes, checking occasionally to ensure the liquid level does not drop too low.
- 7
Once the pork is fork-tender, increase the heat to medium-high to thicken the sauce until it becomes a sticky, glossy glaze.
- 8
Transfer to a serving dish, spooning the remaining sauce over the top, and serve immediately with steamed rice.
Frequently Asked Questions
How do I get the perfect texture?+
The secret is the low and slow braising; if you rush the heat, the fat won't render into the meat properly.
Can I replace the star anise?+
You can use a pinch of cinnamon, but star anise is signature to the depth of this specific braise.
What if the sauce is too salty?+
Add a splash of water and a little more brown sugar to balance the saltiness without losing the body of the sauce.
Is pork belly too fatty?+
The long braising time renders out a significant portion of the fat, leaving a melt-in-the-mouth texture rather than greasiness.
🇰🇷 KRMundo Match
Dishes across the world that share Dongpa-yuk (Braised Pork Belly)'s core ingredients.
