Korean Onion Belly Recipe

Pork belly cooked with onions (돼지고기 삼겹살)

WebFeb 20, 2011 · 4 servings, approx 1 hour needed. Directions. 1. Cut the onions into 1/2 inch thick slices so that you have enough onion slices to …

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1. Cut the onions into 1/2 inch thick slices so that you have enough onion slices to cover the bottom of a thick iron or good quality pot that does not burn easily.
2. Cut the pork belly into 2-3 inch wide pieces and put it on top of the onions. You can lay the meat skin side down if you do not wish to have the meat side too burned.
3. Clean the green onions or scallions and cut it in half. You should have enough green onions to cover the meat. If you can, save the root end of the green onions, clean it well and also add it to the pot. Use 1/2 leeks and 1/2 green onions if you’d like.
4. Turn the heat to medium high and COVER the pot. Let it cook for few minutes (10 min or so) until you smell the onions burning a bit. So you may wonder: No water? No oil? No worries. You will get the fat dripping from the pork belly so you actually don’t need any additional liquid.

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This Spicy Korean Pork Belly Will Simply Melt In Your …

WebMay 4, 2019 · 1. Rinse the pork belly. Rinse the pork belly with cool water and put in a large pot, adding water to cover. You don’t need to put in …

1. Take the cubes of pork belly and place in a pot. Cover completely with cold water.
2. Cover and bring to boil. After reaching full boil, remove cover and boil for 5 minutes.
3. Remove from stove and drain, rinsing immediately with cold water. Set aside to drain and cool completely
4. While the pork is boiling, assemble the sauce ingredients (gochujang through garlic).

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