Korean Braised Pork Belly

Instructions

1. Prepare the pork belly
   If the pork belly is whole, cut it into 2-inch square pieces. Place in a large pot and cover with cold water. Bring to a boil and simmer for 5 minutes to remove impurities. Drain and rinse the pork belly pieces under cold water.
2. Make the marinade
   In a bowl, combine soy sauce, gochujang, brown sugar, rice wine, sesame oil, minced garlic, grated ginger, and grated Asian pear. Mix well until the sugar is dissolved and the sauce is smooth.
3. Braise the pork
   Place the blanched pork belly in a heavy-bottomed pot or Dutch oven. Add the chopped onion and pour the marinade over the pork. Add just enough water to barely cover the meat (about 2 cups). Bring to a boil, then reduce heat to low, cover, and simmer for about 1 hour or until the pork is very tender when pierced with a fork.
4. Reduce the sauce
   Once the pork is tender, remove the lid and increase heat to medium-high. Allow the sauce to reduce and thicken, turning the pork occasionally to coat with the sauce, about 15-20 minutes. The sauce should become glossy and coat the pork pieces.
5. Caramelize the pork
   When the sauce has reduced significantly and is starting to caramelize, add the chopped green onions and gently stir. Continue cooking for another 5 minutes until the edges of the pork are slightly crisp and the sauce is thick and sticky.
6. Serve
   Transfer the braised pork belly to a serving dish. Sprinkle with toasted sesame seeds and additional chopped green onions. Serve hot with steamed rice and side dishes such as kimchi or pickled vegetables.