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cherry_cupcake
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Cut pork belly into large (0.75” x 1.5”) chunks. Bring a large pot of water to a simmer and blanch the meat just until it turns opaque. Drain, rinse, and set aside.
Meanwhile, cut the potatoes into 1 ½-inch chunks.
Heat the oil in a wok over low heat and add the sugar. Let it melt slowly and then add the Doenjang. Stir for a minute. Now add the blanched pork belly.
Turn the heat to medium and mix everything well. Add the shaoxing wine, dark soy sauce, and 2 cups of water. Stir everything together and cover the lid. Simmer over medium low heat.
Check the pot every 5-10 minutes. As the liquid evaporates, add more water 1 cup at a time and replace the lid. Stir the potatoes in after the pork has cooked for about 45 minutes. Continue checking until the meat is fork-tender and the sauce is thickened enough to coat the pork. In my case, it took 5 cups of water, and about 1 hour and 15 minutes to fully cook the pork and potato.
If the pork is fork tender, but there’s still a lot of visible liquid, uncover the wok and turn up the heat to medium high. Stir constantly until the sauce is reduced to a gravy-like state.