BOILED PORK
Dive into the authentic flavors of the Boiled Pork Korean Recipe, with a twist that's both aromatic and flavorful. Oven roasting meets traditional Korean boiling in a dance of culinary artistry. Enjoyed the journey? Don't forget to share this recipe and subscribe to our blog for more delightful culinary adventures.
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Servings: 7 people
Calories: 336kcal
Cost: $20
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Equipment
1 stove
Dutch oven If you want your stew to be more tender, you can use a Dutch Oven and cook it over medium or low heat.
Ingredients
- 8 cups water
- 1 pound pork belly
- 1 ounce fresh ginger, cut into slices
- 12 whole leaves napa cabbage
- Seasoned Radish Strips (with saengchae sauce)
- Korean fermented, salted shrimp (saeujeot)
- Lettuce Wrap Sauce
Instructions
- To make the pork, bring a large stockpot of water to a boil over high heat.
- Add the pork belly and ginger, reduce the heat, cover, and simmer for 1 hour. Remove from the heat and let the pork belly cool in the liquid for about 10 minutes.
- Remove the pork belly to a carving board and slice it in thirds lengthwise, and then cut each piece into slices that are 1⁄4 inch thick.
- Discard the cooking liquid and rinse out the pot. Fill the pot about halfway with water and bring to a boil.
- Add the cabbage leaves and parboil for about 1 minute and then dunk into very cold water. Drain and then slice the cabbage leaves into small pieces.
- Serve the pork belly slices with the cabbage leaves, seasoned radish, tiny fermented shrimp, and lettuce wrap sauce.
Video
Notes
STORING TIP: Save some of the liquid you used to boil the pork if there’s any chance you’ll have leftovers. You can reheat the pork in the liquid the next time you want to eat it.
Nutrition
Calories: 336kcal | Protein: 6g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 47mg | Sodium: 34mg | Potassium: 120mg | Vitamin A: 6IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 0.3mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.