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Braised Pork over Rice
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4.77 from 17 votes

Braised Pork Over Rice!


  • 500 gram Whole Cut Pork Belly (통삼겹살 - 보쌈용)
  • 4 Bok Choy
  • 4 Eggs
  • 10 cloves Garlic

Braising Sauce

  • 20 Whole Black Pepper
  • 4 Bay Leaves
  • 3 Dashima Pieces
  • 1 Small Piece Ginger (~size of your thumb)
  • 2 Tablespoons Sugar
  • ¼ Cup Mirin
  • ¼ Cup Soy Sauce
  • ¼ Cup Water


Prep Steps

  • Wash the 4 pieces of bok choy. Bring a pot of water to boil. Once its boiling, blanche the bok choy for 20 seconds. Take them out with a strainer (but don't throw out the water - we'll use for eggs next). Cool them down immediately in cold water. Then squeeze the water out of them. Set them aside - they'll continue to drip off excess water.
  • Now, back to the boiling pot. Place in a few big pinches of salt and few splashes of vinegar. Carefully place-in 4 eggs. Set a timer for 6 minutes. Afterwards, drain the water and cool the eggs in cold water. Peel and set aside for later.
  • Take out 10 cloves of garlic. Trim off the ends. Set aside.

Make Braising Sauce

  • Mix the following ingredients: 20 Whole Black Pepper, 4 Bay Leaves, 3 Dashima Squares, a small piece of Ginger (size of your thumb, cut it in half), Sugar (2 Tablespoons), Mirin (¼ Cup), Soy Sauce (¼ Cup), Water (¼ Cup).

Sear Pork Belly

  • If your piece of pork belly is long, cut it in half - so it can fit into your frying pan.
  • Before we sear, use a few paper towels and pat-off any moisture from the meat (this is important for searing!)
  • Now, place a thick-bottomed frying pan on high heat. Place in just a drizzle of oil.
  • Once its hot, place in the pork belly pieces. Sear them on all four sides until you get nice golden-brown color.
  • Then, take them out of the pan and let them rest for 5 minutes.
  • Important: Now, wrap the seared pork pieces in a few paper towels and pat-them down - this will remove excess oil from the surface of the seared meat. It will prevent our braising sauce from getting too oily.

Braise Meat

  • Now, give your braising sauce another good mix - that's because the sugar will have settled to the bottom. Afterwards, pour it out into a large frying wok or pot.
  • Place the wok on a medium heat. Now place the seared pork pieces in.
  • When it comes to a boil, set the timer for 10 minutes.
  • After 10 minutes, remove the dashima pieces. Flip the meat over and reduce the heat to a medium-low. We'll let it continue to braise for another 5 minutes.
  • Once the timer is up, check the status of your braise. The braise should be producing large bubbles. (If not, continue to boil for another 5 minutes).
  • If you see large bubbles, now it's the time to add-in the garlic pieces and soft-boiled eggs. Let it braise for a FINAL 5 minutes.
  • After a total of 20-25 minutes of braising, the braising sauce will have reduced & thickened.
  • Turn off the heat. Take out each of the ingredients and set aside for cutting + toppings.
  • Now, pour the remaining braising sauce into a small cup (to use as glaze).
  • Use a knife and cut the pork belly into thin pieces. Taste one as you cut ;-)
  • Scoop some rice into a bowl. Place the sliced pork belly pieces on top, then add the bok choy, braised garlic and boiled egg.
  • Finish by adding a few drizzle of the glaze over each of the ingredients.
  • Bon Appetit!