Busan Pork Soup over Rice 釜山豬肉湯飯

A beloved Korean-inspired Cantonese comfort dish featuring a deeply flavored pork broth simmered with aromatic spices and pork belly, served over steamed rice. The rich, savory soup is enriched with ginger, star anise, and a touch of soy sauce, creating a warming, umami-packed meal that bridges Korean and Cantonese culinary traditions.

Nutrition (per serving)

Ingredients

• 800g Pork belly
• 2 litres Chicken stock
• 4 pieces Dried shiitake mushrooms
• 6 pieces Goji berries
• 3 slices Ginger
• 2 pieces Star anise
• 1 stick Cinnamon stick
• 3tbsp Soy sauce
• 2tbsp Oyster sauce
• 1tbsp Rice wine
• 2tsp Salt
• 400g Steamed white rice
• 3 pieces Spring onions
• 1tsp Sesame oil
• 1tbsp Sesame seeds

Steps

1. Blanch the pork belly cubes in boiling water for 5 minutes to remove impurities, then drain and rinse with cold water
2. In a large pot, bring the chicken stock to a boil
3. Add the blanched pork belly and ginger slices to the boiling stock
4. Soak the dried shiitake mushrooms in warm water for 10 minutes until softened, then squeeze dry and add to the pot along with goji berries
5. Add the star anise and cinnamon stick to the broth
6. Season the broth with soy sauce, oyster sauce, rice wine, and salt. Stir well to combine
7. Bring to a boil, then reduce heat and simmer uncovered for 90 minutes until the pork is tender and the flavors have melded
8. Taste and adjust seasoning if needed
9. Place steamed white rice into serving bowls
10. Ladle the pork broth with pork pieces over the rice
11. Garnish with spring onion segments, drizzle with sesame oil, and sprinkle sesame seeds on top

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