My Korean Belly Pork is one of my most popular recipes and one of my absolute favourites. The perfectly glazed and soft Pork Belly is not too spicy but has a little warmth, sweetness and bags of umami. I know that this Korean Bossam Pork dish will be your instant favourite too.
Meanwhile, mix 2 tbsp Garlic Paste, 2 tbsp Ginger Paste and 2 tbsp Doengjang Paste together in the bottom of a large stock pot. Add the kettle of hot water and stir to dissolve the pastes. You may wish to boil another full kettle now.
Slice the tails off 4 Spring Onions and reserve the white and light green part. Roughly chop the remaining onions including the dark green parts. Add to the stock pot.
Trim 1.5kg Boneless Pork Belly and remove any bones or silver skin still attached.
Leave the skin on or remove it as you prefer.
Add the pork slab into the stockpot and top up with more boiling water to cover the pork if needed. Put on a lid but leave a little gap.
Put the pot onto a medium-low heat to gently boil for an hour and a half. Keep an eye on the water level and top up as needed.
Prepare the glaze and sauce whilst the pork cooks.
For the glaze, add 2 tbsp Doengjang Paste, 2 tbsp Runny Honey, 1 tbsp Garlic Paste, 1 tbsp Ginger Paste and 1 tbsp Gochujang Pasteto a small bowl.
Mix together thoroughly and set aside.
For the sauce, mix together 2 tbsp Doengjang Paste, 1 tbsp Sesame Seeds, 1 tsp Garlic Paste, 1 tsp Ginger Paste, 1 tsp Vegetable Oil in a small saucepan. The cooking liquid can be added later.
Finely chop the reserved spring onion and add half to the sauce pan. Reserve the remaining spring onion to use as a garnish.
While the pork continues to cook, you can prepare a roasting tray by lining it with foil and then a layer of baking parchment.
Once the pork has poached and is soft all the way through, remove it from the stockpot and leave it to cool a little on some kitchen paper. Blot the top with additional kitchen paper to ensure it is dry all over.
Add 8 tbsp of the cooking liquid to the sauce ingredients in the saucepan. Discard or save the cooking liquor for making a soup. I often reduce the broth before storing so the quantity is less.
Turn the oven on to circa 190c or equivalent.
Move the pork to the lined roasting tray.
Take the glaze and spread it all over the pork including the sides and bottom. Put it into the oven for 30 minutes.
When the pork has roasted for the full 30 minutes, take it out of the oven, loosely cover with foil and leave to rest for at least 15 minutes.