🇰🇷 South Korea · Food
Dongpo Pork Belly (Dongpa-yuk)
By eatmundo · August 3, 2026
🇰🇷 KRA decadent, melt-in-your-mouth braised pork dish that showcases deep, umami-rich flavors. It is a Korean adaptation of the famous Chinese classic, perfectly balancing sweetness and soy saltiness.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 1kg of pork belly into 5cm squares, ensuring the skin is intact.
- 2
Sear the pork pieces in a large heavy-bottomed pot over medium-high heat until golden brown on all sides.
- 3
Add 100ml soy sauce, 3 tablespoons sugar, 10 garlic cloves, 30g sliced ginger, 1 leek, and 2 star anise to the pot.
- 4
Pour enough water to just submerge the pork, then bring to a gentle boil.
- 5
Reduce heat to low, cover, and simmer for 60-90 minutes until the fat becomes gelatinous.
- 6
Remove the lid and turn the heat to medium-high to reduce the sauce until it becomes thick and syrupy, coating the meat.
- 7
Baste the pork continuously with the glaze for 5 minutes, ensuring a glossy sheen.
- 8
Serve immediately, garnish with freshly sliced leeks, and enjoy the tender, rich texture.
Frequently Asked Questions
Can I use pork shoulder instead?+
You can, but pork belly is preferred because the high fat content makes the dish succulent.
How do I know if it's done?+
The meat should be so tender that it yields easily to a gentle press with a chopstick.
Can I prepare this in advance?+
Yes, it actually tastes better the next day as the flavors have more time to penetrate the meat.
Why does the sauce taste bitter?+
Ensure you don't burn the sugar during the initial caramelization; it should be deep amber, not black.
🇰🇷 KRMundo Match
Dishes across the world that share Dongpo Pork Belly (Dongpa-yuk)'s core ingredients.
