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Chef Nick’s Braised Korean Pork Belly


Scroll to the bottom for more details!



Marinade Ingredients

2 lbs Lepp’s fresh pork belly

2 tbsp chili paste

2 tbsp sesame oil

1 tbsp brown sugar

Braising Liquid Ingredients

2 ½ cups water

½ cup rice wine

1 tbsp sea salt

2 cloves garlic, minced

2 tbsp brown sugar

2 tbsp soya sauce

Dipping Sauce Ingredients

¼ cup soya sauce

½ cup red pepper sauce

¼ cup rice wine vinegar

¼ cup pear juice

2 tbsp sesame oil

2 tbsp brown sugar


Rub the pork all over with the marinade ingredients. Place in a ziplock bag and refrigerate for at least 4 hours, or even better, overnight!

Preheat oven to 350F and place the pork belly in a baking pan and put it in the oven for 30 minutes.

Add the braising liquid and cover tightly with aluminum foil.

Reduce heat to 325F and cook for 2 hours or until the pork is tender.

While cooking, combine all of the dipping sauce ingredients and mix well.

Remove the pork belly from the pan and allow it to rest for 10 minutes before slicing.

Serve over rice or in lettuce cups or slider buns for a great appetizer!

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