Main ingredients 🥩
onionpork belly cutlettofugochujangoyster saucered pepper powdergarlicchicken stockgreen chilired chili
Solo Cooking God's Braised Pork Belly with Tofu
A moist and spicy braised pork belly with tofu dish that’s simpler than sundae jjigae, finished in a single pot.
🙋 Recommended for
- ⭐ Those looking for a more intuitive and faster alternative to sundae jjigae
- ⭐ Fans of the savory combination of pork belly and tofu as a side dish
- ⭐ People who prefer to cook all ingredients together in one pot for convenience
Ingredients needed 🛒2 servings
- onion 0.5 head
- pork belly cutlet 200g
- tofu 1 pack
- gochujang 0.5 tablespoon
- oyster sauce 1 tablespoon
- sugar 1 tablespoon
- red pepper powder 1 tablespoon
- minced garlic 1 tablespoon
- chicken stock 0.25 tablespoon
- water 0.5 cup
- green chili a little
- red chili a little
Recipe 🍳
- Evenly spread half a sliced onion on the bottom of the pan.
- Place 200g of pork belly cutlet on top of the onions, then add one pack of tofu, cut into bite-sized pieces.
- In a bowl, mix 0.5 tablespoon gochujang, 1 tablespoon oyster sauce, 1 tablespoon sugar, 1 tablespoon red pepper powder, 1 tablespoon minced garlic, 0.25 tablespoon chicken stock, and 0.5 cup water to make the sauce.
- Pour the prepared sauce evenly over the ingredients in the pan.
- Cover the pan and simmer until the pork belly becomes tender.
- Uncover and gently simmer further to thicken the sauce so it coats the tofu and meat well.
- Finally, sprinkle generously with finely chopped green chili and red chili for extra spice.
- Layer sliced onion, pork belly cutlet, and tofu in the pan in sequence.
- Pour a sauce made from gochujang, oyster sauce, chicken stock, and other seasonings, then cover and heat.
- Simmer until the sauce thickens from the tofu’s moisture, then finish with a sprinkle of green chili.
Cooking tips 💡
- The amount of water may seem small at first, but the tofu releases plenty of moisture during cooking, so there’s no issue with the consistency.
- The fresh kick of green chili added at the end balances the rich, fatty taste of the pork belly, keeping the dish from feeling greasy.
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