With just the right balance of saltiness and sweetness, this Iberico Pork Belly in bean paste sauce envelops you in a blast of flavour with each and every bite. Eat it as a side dish together with a bowl of steamed rice – definitely a comfort food I must say. My youngest son happily gobbled his food and didn’t hesitate to get second serving of rice.
Ingredients
- 500g sliced Pork Belly (sliced, about 2 inches in length) I prefer to use Iberico, these are the thinly sliced one like bacon but not cured
- 85g sliced yellow onion
- 2 tbs oil
Gravy
- 230g water
- 25g sugar
- 30g soy bean paste ( I used Korean brand )
- 25g light soy sauce
- 10g dark soy sauce
- 10g potato starch (potato starch has more thickening power than cornstarch and more stable as well )
- 12g mirin
Method
- Add all the gravy in a bowl. Set aside. I noticed that some bean paste are saltier than others, it would be better for you to taste the mixed gravy and adjust the saltiness or sweetness accordingly.
- In a heated wok on medium fire, drizzle 2 tablespoon of oil. Stir-fry the onion until fragrant.
- Add in the pork belly. Stir fry until all the fats rendered and meat are brown. Drain all the excess oil. Add in the gravy. Stir well and let it come to boil. The sauce will turn slightly thicken. Turn off the heat.
- Serve hot.
Geraldine's decadent and savoury adventure 