Jang-Jorim (Soy-Braised Pork)

• Garlic5 cloves
• Sugar2 tablespoons
• Mirin2 tablespoons
• Dried chili2 whole
• Pork belly1kg
• Soy sauce100ml
• Ginger30g
• Star anise3 units

How to Make It

• 1

  Cut the 1kg pork belly into 5cm chunks, place them in 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, 2 tablespoons sugar, 2 tablespoons mirin, 5 lightly crushed garlic cloves, 30g sliced ginger, 2 whole dried chilies and 3 star anise, and stir until the sugar dissolves.

• 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, raise the heat to medium and simmer uncovered for 25 minutes, turning the pork occasionally, until the sauce has reduced to a glossy glaze that 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.