Spicy Buldak Pork Belly Donburi
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Thick cubes of pork belly are seared and slow-braised until melt-in-your-mouth tender in a fiery Buldak soy glaze sweetened with dark brown sugar. Serve the pork over warm rice with soft-boiled eggs, blanched bok choy, and extra glaze.
- Time
- 2 hours
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, eggs, soy, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Main ingredients
- 200 g
- 300 g
- 315 g
- 15 g
- 15 g
- 800 g
Spicy Braising Sauce
- 90 g
- 60 g
- 65 g
- 60 g
Weights are estimates. Together, the ingredients weigh about 2.68 kg before cooking, which is about 670 g per serving.
Steps
Cut the pork belly into thick 4–5 cm cubes. Pat the pieces dry so they sear rather than steam.
Heat a large heavy pan or braising pot over medium-high heat. Add the pork belly and sear it until golden brown on all sides, turning the pieces as needed. The rendered fat should help brown the pork; drain excess fat if the pan becomes overly greasy.
Mix the soy sauce, Buldak sauce, dark brown sugar, mirin, and sake together in a bowl until the sugar is mostly incorporated.
Pour 800 ml water directly into the pan with the seared pork.
Add the sliced ginger and green onion to the pan.
Pour in the mixed spicy braising sauce and stir gently to distribute it around the pork.
Bring the liquid to a simmer, then cover the pan with a lid. Reduce the heat to low and simmer gently for 90 minutes or longer, turning the pork occasionally, until it is exceptionally tender and easily pierced with a fork. Avoid a vigorous boil, which can toughen the meat and reduce the sauce too quickly.
Near the end of the braising time, add the soft-boiled eggs to the pan. Spoon the braising liquid over them and let them warm and absorb the savory glaze for several minutes.
Blanch the bok choy until crisp-tender and bright green, then drain well.
Divide the warm cooked rice among four bowls. Top with the tender pork belly, soft-boiled eggs, and blanched bok choy.
Drizzle extra braising glaze over each bowl and serve hot.
Notes
The source specifies simmering for 90+ minutes; continue until the pork is truly fork-tender. The amount of bok choy is not specified, so prepare enough for four servings. Take care when adding eggs to the hot braising liquid so they do not break.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1639
- Protein
- 35 g
- Carbs
- 54 g
- Fat
- 136 g
- Fiber
- 2 g
Where the calories come from
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