Spicy Braised Pork Belly and Cabbage (Duruchigi)
Brown pork belly and cabbage, then simmer them in spicy seasoning until a little broth remains.
- Cuisine
- Korean
- Prep
- 15 min
- Cook
- 18 min
Scale the recipe
Ingredients
- Pork belly Raw boneless pork belly, sliced 5 mm thick
- 300 g
- Green cabbage
- 150 g
- Onion
- 80 g
- Large green onion (daepa)
- 30 g
Seasonings
- Water
- 1 C
- Korean chili paste (gochujang)
- 1 T
- Korean chili flakes (gochugaru)
- 1 T + 1/2 T
- Korean all-purpose soy sauce (jinganjang)
- 1 T
- Minced garlic
- 1 T
- Sugar
- 1 T
- Sesame oil
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Cut cabbage and onion
Cut the cabbage 150 g into 3 cm-wide pieces, rinse and drain. Thickly slice the onion 80 g.
-
Slice the green onion
Cut the green onion 30 g diagonally into 1 cm-wide slices and set aside.
-
Cut the pork belly
Use a dedicated board to cut the pork belly 300 g into 4 cm-long pieces.
-
Mix the seasoning
Mix gochujang 1 T, chili flakes 1 T + 1/2 T, all-purpose soy sauce 1 T, minced garlic 1 T and sugar 1 T.
-
Brown the pork
Heat a skillet over medium heat and lay out the pork in a single layer. Flip when the surface changes color and fat begins to render.
-
Add the cabbage and onion
Add cabbage and onion and stir-fry for 1–2 minutes, until the cabbage edges just start to soften.
-
Simmer in the seasoning
Add the water 1 C and seasoning, stir to dissolve and simmer over medium heat.
-
Check the meat and broth
Cook until the center of the thickest piece holds at 75°C for at least 1 minute. Reduce until a shallow pool of broth remains when you stir.
-
Add the green onion
Stir in the green onion and cook for another 30 seconds to 1 minute. Turn off the heat while the green onion is still brightly colored.
-
Finish with sesame oil
Mix in the sesame oil 1/3 T and serve the solids and broth together in a shallow bowl.
