Korean Braised Pork Belly with Gochujang Glaze and Pickled Vegetables Recipe

Served at the 2020 Wild Bacon Wine Trail, Stone Hill Winery

5 lb. Pork Belly, leave whole or cut into squares depending on your braising pot
4 qts. chicken stock or pork stock
1 bottle Stone Hill Concord wine
4 carrots, julienned
2 onions, julienned
6 celery stalks, julienned
4 Thai Chilis, chopped
4 garlic cloves, smashed
2 ginger roots, peeled and chopped
4 Bay leaves
10 black peppercorns
1 cup Gochujang Paste

1. Rub pork belly with Gochujang paste and let sit in the fridge overnight
2. Preheat oven to 350°F
3. Sear pork belly in a braising pot on all sides – if you must cut them into squares, work in batches to get an even sear on all pieces
4. Add onions and caramelize, and then add chilis and ginger root
5. Once onion, chilis and ginger root have caramelized, add carrots, celery and garlic to caramelize as well
6. Deglaze with wine and reduce by half
7. Add pork belly, stock and then bring to a simmer
8. Add bay leaves and peppercorns, cover, then cook in the oven for 3 1/2-4 hours
9. Once pork belly is fork-tender, remove from the oven, and let sit in the liquid to cool down

Gochujang Glaze

1 cup Gochujang Paste
1/2 cup braising liquid
2 tbsp brown sugar

1. Add everything into a pot, bring to a simmer and reduce by 3/4

Serve with Stone Hill Steinberg White