Okjubu's Japanese-Style Whole Pork Belly Jangjorim
A Japanese-style jangjorim where microwave-pre-cooked radish and seared whole pork belly are simmered in a soy sauce seasoning.
Ingredients needed 3 servings
Recipe
Cooking tips
- Pre-cooking the radish in the microwave ensures that even thick pieces become tender all the way through while simmering with the meat.
- Searing the pork belly fat-side down first renders out enough fat to prevent the braising liquid from becoming overly greasy.
- Ginger syrup reduces any off-flavors and adds depth, but can be omitted if unavailable as noted in the original guide.
Recommended for
- Those who enjoy soy-braised dishes with sweet radish and tender whole pork belly.
- Those who want to prepare a generous meat side dish in one pot.
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