๐ฐ๐ท South Korea ยท Food
Jang-Jorim (Soy-Braised Pork)
By eatmundo ยท July 12, 2026
A savory and deeply aromatic side dish where pork belly is slow-braised in a sweet and salty soy reduction. It is the ultimate comfort food for a steaming bowl of white rice.
Ingredients
check them off as you prepareHow to Make It
- 1
Place 1kg of pork belly into a pot of cold water and bring to a boil for 5 minutes to remove impurities.
- 2
Drain the water and rinse the pork under cold running water to ensure a clean base for the braise.
- 3
In a clean pot, combine 100ml soy sauce, 500ml water, 30g sliced ginger, and 3 star anise.
- 4
Add the blanched pork belly into the liquid and bring to a gentle simmer over medium-high heat.
- 5
Reduce heat to low, cover with a lid, and let it braise for 40 minutes, turning the meat halfway through for even color.
- 6
Remove the lid and increase the heat slightly for the final 5 minutes to thicken the sauce until it coats the meat.
- 7
Check that the pork is tender enough to be pierced easily with a fork; the sauce should be glossy and reduced.
- 8
Remove from heat and let it rest for 10 minutes before slicing into bite-sized pieces.
Frequently Asked Questions
What is the best cut of pork?+
Pork belly is preferred for its fat content, which keeps the meat moist during the long braise.
Can I use less soy sauce?+
You can dilute the sauce with more water, but ensure you keep the salt ratio balanced to maintain the flavor.
How do I store this?+
Store in an airtight container in the refrigerator for up to 3 days; the flavor often improves the next day.
What if it tastes too salty?+
Add a touch of honey or more water during the final stage of simmering to mellow the saltiness.
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