HOUSE OF ASIA
See the recipe
Korean bacon
Succulent pork belly braised in aromatic soy sauce with a hint of ginger and chili – a true Korean-style feast. Simple ingredients, intense flavor, and a result that will delight everyone at the table.
Ingredients
- 50 ml House of Asia Light Soy Sauce
- 20 ml House of Asia Dark Soy Sauce
- 2 tablespoons Sriracha House of Asia
- 4 tablespoons House of Asia Rice Vinegar
- 1 teaspoon House of Asia white sesame seeds
- 1 kg of raw bacon
- a handful of white parts of spring onions and a bit of chopped green parts, to serve
- a handful of fresh coriander
- 1 chili pepper
- 1 head of garlic
- a few slices of ginger
- 1 anise
- 3 tablespoons of sugar
- 700 ml of water
A method of preparing
- Pour both types of soy sauce, rice vinegar, and Sriracha into a bowl. Add the scallions, garlic, ginger, star anise, coriander, and chili pepper. Add the sugar and stir. Set aside for an hour to allow the flavors to meld.
- Slice the bacon and fry until golden brown. Transfer to a pot and pour in the previously prepared sauce. Add water to cover the meat. Bring to a boil, skim off the scum, and simmer until the meat is tender (approx. 1–2 hours, depending on the thickness of the slices).
- Remove the cooked meat, strain the sauce through a sieve, and reduce. Add the meat and stir into the sauce.
- Serve the finished meat with a sprinkle of spring onions and sesame seeds.
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15-30 minutes 
Vegetables 
Japanese 
Korean 
Beef 
Chicken 
Chinese