Herbal braised pork belly (using a 쌍화탕 broth).
⏱ 60min👥 4 servings
Ingredients
- 1 kg of pork shoulder (front leg) or pork belly.
- One bottle of Sanghwatang (approximately 100ml).
- 2 green onions (approximately 10 cm in length).
- 1 onion.
- One apple.
- 10-12 cloves of garlic.
- 1 cup of water (200ml, adjust according to the pot).
Instructions
1
Slice the onion and apple thickly with the peel on.
2
Mince the garlic by crushing it with the flat side of a knife.
3
Place a generous layer of onions and apples tightly packed on the bottom of a thick-bottomed pot.
4
Place the meat on a plate and evenly pour one bottle of *ssanghwatang* over it.
5
Spread the minced garlic and chopped green onions evenly over the meat.
6
Cover the pot and simmer over very low heat for 50 minutes.
7
After extinguishing the fire, let it sit for 10 minutes to cool slightly before slicing.