1 hrDifficulty EasyMeat & mainsMain ingredients 🥩pork bellyzero-colalarge green oniononiongarlicJin-ganjangcooking wineoyster saucessanghwatangcooking oilTags 🏷️special mealrice thiefguest invitation
Detailed recipeQuick recipeIngredients needed 🛒2 servings600g whole pork belly with skin400ml zero-cola1 large green onion1/4 onion1/2 cup sliced garlic2 tbsp Jin-ganjang2 tbsp cooking wine2 tbsp oyster sauce1 bottle ssanghwatanga little cooking oilRecipe 🍳Heat cooking oil in a pan and brown the whole pork belly on all sides.Pour 400ml of cola into the pan with the browned pork belly and bring to a boil.Add 2 tbsp Jin-ganjang, 2 tbsp cooking wine, and 2 tbsp oyster sauce.Add 1 large green onion, 1/4 onion, and 1/2 cup sliced garlic.Add 1 bottle of ssanghwatang and once it starts boiling, simmer for 50 minutes.Boil over high heat for 20 minutes, then flip the meat once.Simmer over medium heat for another 20 minutes, then flip the meat once more.Simmer over low heat for 10 more minutes to finish.Brown the pork belly on all sides, then pour in cola and bring to a boil.Add the sauce, vegetables, and ssanghwatang, and simmer for 50 minutes.Adjust the heat and flip the meat repeatedly while reducing the sauce to finish.Cooking tips 💡Adding ssanghwatang gives a deep aroma without any medicinal herbs.Using zero-cola reduces the sugar burden.Browning the pork belly skin first improves the texture.Recommended for 🙋⭐Those who want to easily make Dongpo pork at home without complicated medicinal herbs.⭐Those looking for a delicious meat dish with reduced sugar burden.⭐Those considering a special weekend menu or main dish for guests.