Yeonjeoyukjjim Recipe - Royal Korean Double Cooked Pork Belly With Nuts

Yeonjeoyukjjim, which is Korean for double cooked pork belly with nuts is a royal Korean Joseon dish.

Start by cutting the beancurd into rectangular sized chunks. Pan fry them in a little oil until they are lightly golden brown. Remove and cut them into smaller 2cm cubes and set aside.

Make a sauce mixture by mixing 50ml light soya sauce, 1.5 cups water, 1 tbsp mirin, 1 tbsp honey and white parts from 1 stalk spring onion. Stir well and set aside. 

In a wok, heat up some oil. Sauté chopped white parts of 1 leek, 10 cloves peeled garlic, 10g sliced ginger and 2 dried chillies until they are fragrant and the leek is lightly charred. 

Push the ingredients to one side and add 350g slab of pork belly and sear in the aromatic oil on all sides until the pork skin is lightly crusted and golden brown.

Add the sauce mixture and 60g dried figs. Bring everything to a boil. Cover with a lid and simmer at low heat for 40 minutes. Occasionally add more water if the water is too little.

After 40 minutes, open the lid and the pork belly should be well braised. Add 10 gingko nuts, 20g walnuts, 30g almonds, 5 jujubes and the seared beancurd cubes. Braise everything for another 10 minutes and it is done.

Remove the slab of pork belly and use a knife to cut into slices. Place the pork belly slices in a fan shape on a white plate. Add the beancurd cubes in the center.

Garnish with the jujubes, figs and nuts around the beancurd cubes and sprinkle a handful of diagonally sliced green parts of leek. Spoon some of the sauce on top to finish.

A delicious, nutritious and royal Korean Joseon dish that can be enjoyed at home today. 

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