This Man's Cook Braised Pork Belly

• pork belly 600g
• cloves of garlic 7~8
• peperoncino 10
• soy sauce 4 tablespoons
• sugar 1 tablespoon
• mirin 2 tablespoons
• corn syrup 3 tablespoons
• plum syrup 1 tablespoon
• ginger juice 1 tablespoon
• black pepper 4 pinches
• perilla greens 150g
• vinegar 3 tablespoons
• sugar 2 tablespoons (for perilla salad)
• flower salt 1 teaspoon
• red chili powder 1 teaspoon
• soy sauce 1 teaspoon (for perilla salad)

Recipe 🍳

Cooking tips 💡

• Crush the peperoncino into the braising sauce to add a spicy kick that cuts through the pork’s richness, preventing it from becoming overwhelming.
• Soak the perilla greens in cold water to mellow their heat, and ensure they are completely dry before mixing—use a salad spinner or towel—to prevent the dressing from becoming diluted.
• Adding a small amount of ginger juice to the sauce enhances the overall flavor and effectively eliminates any porky odor, elevating the dish’s sophistication.

Recommended for 🙋

• ⭐Those who want to enjoy their usual grilled pork belly in a more unique and refined style.
• ⭐Fans of the perfect balance between sweet-salty seasoning and spicy-tangy perilla salad.
• ⭐Anyone seeking a visually impressive meat dish suitable as a main side or even as an excellent appetizer.