Crimson Peony Dwaeji Jjim: Slow-Braised Heritage Pork Belly with Gochujang-Date Glaze and Pine Nut-Perilla Gremolata
Embark on a regal culinary journey with this exquisite slow-braised heritage pork belly, a dish that transforms a Korean classic into an experience of sublime indulgence. The pork, meticulously slow-cooked to melt-in-your-mouth perfection, is enveloped in a rich, crimson glaze crafted from authentic gochujang, sweet Korean dates, and umami-rich soy, yielding an aroma that is both comforting and deeply sophisticated. Each bite unveils a symphony of flavors – a harmonious balance of savory, subtly spicy, and naturally sweet notes, underscored by the fragrant depth of ginger and garlic. Crowned with a vibrant gremolata of toasted pine nuts and fresh perilla, this dish offers a delightful textural contrast and a refreshing herbaceous finish, making it a true masterpiece of Korean gastronomy.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Heritage Pork Belly, boneless, skin-on1.2 kg
- Water (for blanching)8 cups
- Water (for braising)3 cups
- Gochujang (Korean Chili Paste)3 tablespoons
- Soy Sauce (Ganjang)0.5 cup
- Mirin0.25 cup
- Korean Malt Syrup (Jocheong) or Brown Sugar0.25 cup
- Garlic, minced6 cloves
- Fresh Ginger, sliced2 inch piece
- Green Onions (scallions), white parts, roughly chopped4 stalks
- Dried Shiitake Mushrooms, rehydrated, stems removed6 large
- Korean Dried Dates (Jujubes/Daechu), pitted8
- Sesame Oil2 tablespoons
- Black Peppercorns1 teaspoon
- Star Anise pods2
- Pine Nuts, toasted3 tablespoons
- Fresh Perilla Leaves (Kkaennip), finely chopped0.25 cup
- Garlic, minced (for gremolata)1 clove
- Red Chili (Cheongyang Gochu), finely minced (optional)1 small
- Toasted Sesame Oil (for gremolata)1 teaspoon
- Flaky Sea Salt0.25 teaspoon
- Toasted White Sesame Seeds (for garnish)1 tablespoon
- Thinly Sliced Green Onions (green parts, for garnish)2 stalks
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Prepare the Pork Belly: Score the skin of the pork belly deeply in a crosshatch pattern, being careful not to cut into the meat too much. In a large pot, bring 8 cups of water to a rolling boil. Carefully add the pork belly and blanch for 10-15 minutes to remove impurities and tighten the skin. Remove the pork belly, discard the water, and rinse the pork under cold water. Pat dry thoroughly.
- 2Step 2
Prepare the Braising Liquid: In a large, heavy-bottomed pot or Dutch oven, combine 3 cups of fresh water, gochujang, soy sauce, mirin, Korean malt syrup (or brown sugar), minced garlic, sliced ginger, roughly chopped white parts of green onions, rehydrated shiitake mushrooms, pitted jujubes, sesame oil, black peppercorns, and star anise pods. Stir until well combined.
- 3Step 3
Braise the Pork Belly: Place the blanched and dried pork belly into the pot with the braising liquid, ensuring it is mostly submerged. Bring the liquid to a gentle simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot tightly, and braise for 3 hours, or until the pork belly is exceptionally tender and can be easily pierced with a fork. Flip the pork belly every hour to ensure even cooking and flavor distribution.
- 4Step 4
Reduce the Glaze: Carefully remove the tender pork belly from the pot and set aside on a cutting board. Skim any excess fat from the surface of the braising liquid. Increase the heat to medium-high and simmer the liquid, uncovered, for 20-30 minutes, stirring occasionally, until it has reduced to a thick, glossy glaze.
- 5Step 5
Prepare the Gremolata: While the glaze reduces, combine the toasted pine nuts, finely chopped perilla leaves, minced garlic, minced red chili (if using), toasted sesame oil, and flaky sea salt in a small bowl. Mix gently to combine.
- 6Step 6
Slice and Serve: Once the pork belly has cooled slightly, slice it into thick, even pieces (about 1.5-2 cm thick). Arrange the sliced pork belly on a serving platter. Drizzle generously with the reduced gochujang-date glaze. Sprinkle the pine nut-perilla gremolata over the pork belly. Garnish with toasted white sesame seeds and thinly sliced green onions. Serve immediately with steamed rice and kimchi on the side.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.