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Chashu Pork Belly (Korean Style)
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Chashu Pork Belly (Korean Style)
Chashu Pork Belly is a famous Korean dish made by braising pork belly in a sweet and savory sauce. This recipe will guide you through the process of making Chashu Pork Belly at home, with a perfect balance of sweet, spicy, and umami flavors. The dish is characterized by its tender and juicy pork belly, crispy skin, and a rich, flavorful sauce. It's a popular dish in Korean cuisine and is often served with steamed rice, kimchi, and other side dishes.
Time Cook
30
Level
Intermediate
Calories
550
Allergens
Pork, Soy, Gluten
Ingredients
2 lbs
Pork Belly
1200 Calories
2 tbsp
Korean Chili Flakes (gochugaru)
10 Calories
1 tbsp
Brown Sugar
60 Calories
1/4 cup
Soy Sauce
50 Calories
3 cloves
Garlic
15 Calories
1 inch
Ginger
10 Calories
1/4 cup
Green Onions
20 Calories
1 tbsp
Toasted Sesame Seeds
50 Calories
1/4 cup
Crispy Garlic
100 Calories
1 cup
Kimchi
50 Calories
1 cup
Steamed White Rice
150 Calories
Step-by-Step Instructions
1
In a large Dutch oven or heavy pot, combine the pork belly, Korean chili flakes, brown sugar, soy sauce, garlic, and ginger. Pour in enough water to cover the pork belly and bring to a boil over high heat. Reduce the heat to low and simmer for 2-3 hours, or until the pork belly is tender and easily shreds with a fork.
2
After 2-3 hours of simmering, remove the pork belly from the pot and let it cool slightly. Slice the pork belly into thin strips and set aside. Strain the sauce through a fine-mesh sieve into a clean pot, discarding the solids. Bring the sauce to a boil over high heat and cook until it thickens and reduces slightly, stirring constantly.
3
To serve, place a slice of pork belly on a bed of steamed white rice, garnished with green onions, toasted sesame seeds, and a drizzle of the sweet and spicy sauce. Serve with kimchi and other Korean side dishes.
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Where cooking meets life and technology.
© 2025 Cooklaif