Korean-style Roasted Pork Belly Wrap


3.3 pounds pork belly, skin on, boneless
cooked rice and lettuce leaves for serving

Poaching Liquid

8 cloves garlic, crushed
7 spring onions or scallions, roughly chopped, roots on
4 1/2-by-1-1/2-inch piece ginger, skin on, roughly sliced
1 onion, peeled and cut into eighths
2 tablespoons dwengjang paste

Pickled Daikon (Moo Sang Che)

6 ounces daikon, julienned into long strips
4-1/2 teaspoons Korean apple vinegar or rice wine vinegar
1-1/2 tablespoons white granulated sugar
1-1/2 teaspoons Korean chili flakes (gochugaru), or to taste
1 small clove garlic, grated
1 teaspoon salt, or to taste


2 tablespoons Korean soy bean paste (dwengjang)
2 tablespoons honey
1-1/2 tablespoons grated ginger
1 teaspoon Korean chili paste (gochujang)

Bossam Sauce

2 tablespoons Korean soybean paste (dwengjang)
2 teaspoons grated onion
2 teaspoons roasted sesame oil
2 teaspoons roasted sesame seeds
1 teaspoon grated ginger


  1. In a heavy pot, place the pork belly in and all of the ingredients for the poaching liquid and add water to cover. Bring to a boil over high heat. Reduce the heat and simmer until the pork is fully cooked through and very soft, 2 hours.
  2. Remove the pork belly and place on a baking tray lined with foil to let cool. Discard the poaching liquid. Once cooled enough to handle, carefully cut off the skin of the pork and discard.
  3. Preheat the oven to 350ºF/180ºC.
  4. In a medium sized bowl, mix all of the pickling ingredients together and stir to coat the daikon well. Cover and chill for 1 hour before serving.
  5. Mix all of the rub ingredients together into a smooth paste and smear generously all over the top of the skin-side of belly. Place the pork in the oven, rub-side up, and roast the pork until the top is nicely caramelized, about 30 minutes. Additionally you can place the pork under the broiler briefly for a little more char.
  6. Make the bossam sauce by mixing all of the ingredients together well in a small bowl. Set aside.
  7. Once the pork belly is nicely caramelized on top, let rest for 15 minutes in a warm place.
  8. Transfer the pork to a cutting board and thinly slice into two-bite pieces. Serve the pork with the rice, lettuce leaves, bossam sauce and pickled radish. Try eating the pork in this way: Place a lettuce leaf in your hand. Scoop in a spoonful of rice, top with smear of sauce, piece of pork and finish with some pickled radish. Wrap it all up together and take a bite. You’ll love it.

Makes 4 to 6 servings.

Source: Judy Joo

Taiwanese-style Rice with Stewed Pork Belly


640 g pork belly with skin
8 slices of ginger, crushed
4 stalks green onion, chopped
400 g cooked rice
400 g boiled Shanghai bok choy
1/4 cup chopped shallot
1 tbsp chopped ginger
1 tbsp chopped garlic


3 cups water
3 tbsp Shaoxing wine
1/2 cup dark soy sauce
1/4 cup rock sugar
4 star anise
2 tsp sesame oil


  1. Scrape clean hair on the skin of the pork. Rinse and blanch in boiling water wit ginger and green onion for 15 minutes.
  2. Heat 2 tbsp oil in a wok, saute shallot, ginger and garlic until fragrant. Add sauce ingredients and pork belly. Bring to a boil. Turn own heat, cover and simmer for 30 to 40 minutes until the pork is tender.
  3. Slice pork into bite-size pieces.
  4. Divide cooked rice on serving dishes. Arrange pork and Shanghai bok choy on top of rice. Add sauce and serve.

Makes 4 to 5 servings.

Source: Rice and Noodles

Indonesian-style Braised Pork Belly with Sweet Soy Sauce


1 tablespoon vegetable oil
1 kg boneless pork belly, cut into 6- x 3-cm pieces
6 cloves garlic
6 shallots
4-cm piece ginger, thinly sliced
1 long red chili, halved lengthwise
2 star anise
1 teaspoon Chinese five-spice
1 cup sweet soy sauce
1/2 cup light soy sauce
coconut water of 1 young coconut
8 eggs
steamed rice and lime wedges, to serve


  1. Heat oil in a large, heavy-based saucepan over medium–high heat. Cook pork, in 2 batches, turning, for 3 minutes or until just browned. Remove and set aside.
  2. Add garlic, shallot, ginger and chili to pan, and cook, stirring, for 2 minutes or until fragrant.
  3. Return pork to pan with star anise, Chinese five-spice, sweet soy sauce, light soy sauce, coconut water and 2 cups water. Bring to a boil, then reduce heat to low. Cover with a lid and simmer for 1 hour or until pork is tender.
  4. Cook eggs in boiling water for 6 minutes. Drain and refresh in cold water. When cool enough to handle, roll eggs on a bench to crack shell. Add eggs with shells to pork, submerging them in braising liquid, then cook for a further 20 minutes.
  5. Remove eggs from liquid, peel and cut in half. Serve pork and egg with steamed rice and lime wedges.

Makes 8 servings.

Source: Taste magazine

Japanese-style Braised Pork Belly


1 piece pork belly, about 300 g
300 g daikon
2 thick slices ginger
2 tbsp chopped green onion


2-1/4 cups water
3 tbsp Japanese soy sauce
3 tbsp sake
2 tbsp mirin
2 tbsp sugar


  1. Peel and cut the daikon into chunks.
  2. Cut the pork to 5 cm thick chunks.
  3. Add pork and daikon to a pot. Add 1 slice of ginger and enough water to cover the pork and daikon. Cover and bring to a boil on high heat. Pour away water and drain pork and daikon through a colander.
  4. Return pork and daikon to the pot. Add sauce ingredients and the remaining piece of ginger. Cover and bring to a boil on medium heat. Turn down heat and simmer until the sauce is reduced by half. Mix in green onion before serving.

Source: Japanese magazine

Roasted Pork Belly with Peach Salsa


1.2 kg boneless pork belly, skin scored
1/2 tsp each ground white pepper, ground nutmeg and ground cloves
2 tsp extra virgin olive oil
2 onions, thinly sliced
4 garlic cloves (unpeeled)
2 bay leaves
2 cups chicken stock
micro parsley, to serve

Peach Salsa

3 ripe peaches, halved, stones removed
1 tbsp olive oil
1 tomato, cut into 2 cm pieces
1 long red chili, finely chopped
1/2 bunch chives, finely chopped
2 tsp balsamic vinegar


  1. Remove pork from fridge at least 1 hour before cooking and bring to room temperature. Preheat oven to 240°C.
  2. Toast the spices in a small dry fry pan over medium heat for 1-2 minutes until fragrant.
  3. Pat pork skin with paper towel until very dry. Drizzle the oil over the skin and season with 2 tsp salt. Turn the pork, skin-side down, and rub the spice mixture into the flesh (avoid the skin).
  4. Place onion and garlic in the centre of a large roasting pan and place pork, skin-side up, on top, ensuring onion mixture is tucked under pork. Roast for 20-30 minutes until skin is golden, blistered and crisp.
  5. Remove pan from oven and reduce oven to 165°C. Add bay leaves and stock, ensuring liquid does not touch skin, then roast for a further 1 hour 45 minutes or until meat is tender.
  6. Remove the pork from the pan and transfer to a chopping board, then rest, loosely covered with foil, for 30 minutes. Set pan with juices aside.
  7. to make the salsa, preheat a chargrill pan or barbecue to high. Brush peaches with oil, then grill, cut-side down, for 1-2 minutes until charred.
  8. Remove from heat and roughly chop. Place in a bowl with remaining ingredients, then season and toss to combine.
  9. Skim fat from the reserved pan juices. Squeeze garlic from skins and mash with a fork. Add garlic, onion and 1/3 cup pan juices to salsa and toss to combine.
  10. Carve pork and serve with peach salsa, remaining pan juices and micro parsley.

Makes 6 servings.

Source: delicious. magazine