A refreshing Korean dish that highlights the natural flavour and tenderness of European pork belly. The pork is gently simmered with aromatic vegetables, chilled until firm, then thinly sliced and served with a light soy dipping sauce. Simple yet elegant, it is ideal as a shared appetiser or light meal.
Ingredients (serves 4)
For the pork:
800g EU pork belly, whole piece
1 onion, halved
20g fresh ginger, sliced
6 garlic cloves, crushed
2 tbsp cooking wine
2L water
For the soy dipping sauce:
4 tbsp soy sauce
1 tbsp water
1 tbsp apple vinegar
1 tbsp sesame oil
1 garlic clove, finely minced
1 stalk green onion, finely chopped
1 Cheongyang chili, finely sliced
1 tsp toasted sesame seeds
For garnish:
Freshly ground black pepper
Instructions
1. Place the pork belly in a large pot along with the onion, ginger, garlic, cooking wine and water.
2. Bring to a gentle boil over medium-high heat, skimming off any impurities that rise to the surface.
3. Reduce the heat to low and simmer gently for 50–60 minutes, or until the pork is tender but still holds its shape.
4. Remove the pork from the cooking liquid and allow it to cool completely.
5. Once cooled, refrigerate for at least 2 hours. This helps firm the meat and makes it easier to slice neatly.
6. Meanwhile, combine the soy sauce, water, apple vinegar, sesame oil, garlic, green onion, chili and sesame seeds in a small bowl. Mix well and set aside.
7. Slice the chilled pork belly into thin, even slices against the grain (about 2–3 mm thick).
Plating
1. Arrange the pork slices slightly overlapping on a serving platter.
2. Lightly season with freshly ground black pepper.
3. Serve the soy dipping sauce in a small bowl alongside the pork.
4. Serve chilled or at cool room temperature.
