Quick and easy soy sauce braised pork belly by Korean actor Cha Seung Won on the TV show “Three Meals a Day: Fishing Village”.
Samsi Sekki which translates to 3 meals a day is a very popular Korean TV show where the cast lives in a rural village for a few days a week and uses ingredients that members find, fish, or ones that the guests bring from the city. They’re now on Season 5! In the middle of the season, popular actor and entertainer, Lee Kwang Soo visits the village with a few ingredients including pork belly and jeon bok (abalone). Cha seung won is able to easily whip up this pork belly dish to the side while he’s also making a stew. He claims this is the “morocco” way!
This dish is simple but also delicious. Cook the pork belly, simmer it in a soy sauce based marinade until the meat is nicely coated in a slightly sticky, salty and sweet sauce. The green onions are key for a nice balance, although you could forgo it if you don’t have any available at home. If you do, slice the green onions into long strips and enjoy with a bite of the pork.
There’s no real exact recipe for what he made since he just eye-balls the ingredient amounts into a big bowl. I surfed the internet, youtube, and tried a few variations. This one follows all the main ingredients that was used in the show. I skipped the abalone since that’s a definite luxury. It’s on the verge of being slightly too sweet but I think it added depth to the sweet and salty combo. If you want to go much less sweet, You can cut out ½ – 1 tsp of sugar.
Enjoy!
clips from the show! 
putting some green onion onto the meat
about to take it all in one bite
Soy Sauce Braised Pork Belly - Cha Seung Won
Ingredients
Main Ingredients
- 1 lb (450 g) pork pork belly, pork shoulder
- 2 green onion chopped
- 5 green onion sliced into long strips
- dash of vinegar and sugar *optional
Sauce
- 3 Tbsp soy sauce
- 1 Tbsp sugar *see note
- 1 Tbsp Korean fish sauce tuna, anchovy
- 2 Tbsp mirim Korean cooking wine
- 1 tsp sesame oil
- 1 tsp minced garlic
- ground black pepper
Pork Pre-seasoning
- 2 Tbsp mirim Korean cooking wine
- ground black pepper
- 2 Tbsp starch flour corn starch or potato starch
Instructions
Sauce
- Place all the sauce ingredients in a bowl. Mix well and set aside for at least 30 minutes, if possible. This will help deepen the sauce flavor.
Prep green onions
- Slide the green onions long. Slice the green onion bulb in half and all the way down the long strands. Cut the halves in half again length-wise to make long strips.
- Place the green onions in a large bowl. Fill with water. *Optional, add a splash of vinegar and sugar. This will soften a bit of the very sharp flavor from the green onion.
Pre-season meat
- Place pork belly in a medium-sized bowl
- Add in mirim, and sprinkle black pepper. Mix well.
- Add in the corn starch. Mix well so the meat is well coated.
Cook
- Heat a large frying pan with 2 Tbsp of cooking oil and the chopped green onions over medium heat.
- Once the green onion softens and becomes aromatic, add in the pork belly. Continue to cook until the meat is nicely browned on the outside. Continue to stir.
- Pour the sauce over the meat and continue to stir. Continue to stir-fry until the sauce has slightly thickened and the meat edges are crisp; 1-2 minutes.
Plate
- Lay the long green onions strips on a plate. Top with the pork belly. Enjoy!
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