Korean Braised Pork Belly

by Nehemiah LimCorporate Chef North America

Inspiration Behind the Recipe

This dish is my go-to for comfort food as it embodies everything I love in a dish. The city of Toronto is a melting pot that every type of cuisine is showcased in different neighborhoods. Working in many restaurants around Toronto, I've worked with many Korean chefs and alongside many Korean cooks which have influenced my cooking style, also living in Korea town in my early 20's really exposed me to those flavor profiles and ingredients. I chose to make a Korean braised pork belly, which I took the Korean short rib (galbi) marinade and turned it into a braising liquid to cook my pork belly in. The pork belly is so versatile as well, it is great on rice with some stir-fried vegetables or in a bao or a sandwich with kimchi.


Number of Servings
Pork belly
White onion
Garlic clove
Asian pear
Soy sauce
Ssesame oil
Rice vinegar
White sugar

Preparation Instructions

  1. Rough chop onions, garlic, and Asian pear.

  2. Mix with soy sauce, sesame oil, rice vinegar and sugar.

  3. Score pork belly skin or remove completely if preferred and slice into 1/2" slabs.

  4. Add pork belly to braising liquid mixture and bring to a boil on medium-high heat.

  5. Boil for three minutes and reduce to a simmer over medium-low heat and cover with a lid.

  6. Allow pork belly to braise for two hours or until desired tenderness is achieved.

  7. Remove pork belly from braising liquid and let cool so the fat solidifies and grill (optional).


Serve with (optional):

Black glutinous rice and shitake mushrooms: Rinse black glutinous rice well and let soak overnight in the fridge. Cook black glutinous rice according to packaged directions. Clean and slice shitake mushrooms and white onions. Sauté shitake mushrooms and white onions in sesame oil and season with salt and pepper. Carefully fold into black glutinous rice and serve.