← Nouns Cooking · Korean

Ingredients

• 600 g pork belly in one piece, cut into 4 cm slabs
• 4 Eggs
• 10 cloves Garlic, peeled, left whole
• 3 cm piece Ginger, sliced
• 2 Bay leaves
• 1 tsp black peppercorns
• 1 piece dried kelp (about 8 cm square) (optional)
• 80 ml Soy sauce
• 80 ml Mirin
• 2 tbsp Sugar
• 300 ml Water
• 4 baby bok choy, halved
• 2 Spring onion, thinly sliced
• 600 g hot cooked rice

Method

1. Boil the eggs for 8 min, cool them in cold water and peel.
2. Brown the pork slabs in a heavy pot over medium-high heat for 2–3 min per side, until golden. Pour off most of the fat.
3. Add the garlic, ginger, bay leaves, peppercorns, kelp, soy sauce, mirin, sugar and water; the liquid should come about halfway up the pork. Bring to the boil, cover and simmer on low for 45 min, turning the pork once.
4. Remove the kelp, add the eggs and simmer uncovered for 15 min, rolling the eggs and pork in the sauce, until the pork is fork-tender and the sauce has reduced to a dark glaze.
5. Blanch the bok choy in boiling water for 1 minute. Slice the pork, halve the eggs and serve over rice with the bok choy, plenty of sauce and the spring onion.

Tips

• Make it a day ahead: chill overnight, lift off the white fat and reheat gently for a cleaner, richer sauce.
• Pork shoulder gives a leaner braise; add 15 minutes to the simmering time.

Sources

Written in our own words after cross-checking these recipes:

chopsticks and flour FutureDish