Doenjang Braised Pork Belly

DOENJANG BRAISED PORK BELLY
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Doenjang is a fermented soybean paste that is a staple in Korean cuisine, and it adds a rich, savory flavor to this dish. Braising the pork belly in a mixture of Doenjang, soy sauce, and other seasonings makes it tender and flavorful. Here's the recipe:
Ingredients:
1 pound pork belly, sliced into 1-inch pieces
1 tablespoon vegetable oil
1 onion, sliced
4 garlic cloves, minced
1/4 cup Doenjang (fermented soybean paste)
2 tablespoons soy sauce
1 tablespoon gochujang (Korean chili paste)
1 tablespoon honey
1 teaspoon sesame oil
1/2 teaspoon black pepper
2 cups water
2 green onions, chopped
Instructions:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Add the sliced pork belly and cook until browned on all sides, about 5 minutes.
Remove the pork belly from the pot and set aside.
Add the sliced onion and minced garlic to the pot and cook until softened, about 3 minutes.
In a small bowl, mix together the Doenjang, soy sauce, gochujang, honey, sesame oil, and black pepper.
Add the Doenjang mixture to the pot and stir to combine with the onions and garlic.
Add the pork belly back to the pot and pour in 2 cups of water.
Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer for 1 hour, or until the pork belly is tender and the sauce has thickened.
Sprinkle with chopped green onions and serve over rice.
Enjoy your delicious Doenjang Braised Pork Belly!
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