November 15, 2009 2:14 AM Subscribe
Braising pork belly: did I ruin my Momofuku Pork Buns
posted by acidic to food & drink (8 answers total) 3 users marked this as a favorite
My pork belly has been braising for about 30 minutes. Am I doing it incorrectly? I've only cooked meat a few times before. I live in Korea, so I bought ogyeopsal (the 5-layer version of ssamgyeopsal) that was pre-sliced to look like this photo
. Basically, very thick uncured bacon. I also don't have an oven, so I used a very big pot.
The recipe called for a cup of liquid, which basically covered the meat. 30 minutes later, it's sort of grey and disgusting-looking. It seems that I boiled it. Finally I looked up photos of braising and saw that usually the meat isn't submerged (because it is whole not sliced). So I quickly reduced the level of liquid. But did I ruin the dish? What can I do to salvage it? And how should I braise meat (sans oven) in the future?