If you have ever explored the vibrant world of Korean street food or browsed the aisles of an Asian grocery store, you have likely encountered the iconic yellow packaging of Korean banana milk. It is sweet, nostalgic, and incredibly creamy. But what if I told you this beloved childhood beverage is the secret weapon for a gourmet dinner? It might sound unconventional at first, but Korean inspired banana milk braised pork is a culinary revelation that balances salt, heat, and a velvety sweetness in a way that will leave your guests asking for your secret ingredient.
In this deep dive, we are going to explore why this fusion works so well, where the inspiration comes from, and how you can master this tender, melt-in-your-mouth dish in your own kitchen. Whether you are a seasoned fan of K-food or a curious home cook looking for a new weekend project, this recipe offers a unique twist on the classic braised pork belly that is both comforting and sophisticated.
What is Korean Inspired Banana Milk Braised Pork?
At its heart, Korean inspired banana milk braised pork is a modern take on traditional Korean meat dishes like Galbi-jjim or Bossam. Typically, Korean meat preparations rely on fruit sugars—often from grated Korean pears or apples—to tenderize the protein and provide a subtle sweetness. This recipe takes that concept a step further by utilizing the unique properties of banana milk.
The “banana” element in the milk acts similarly to the traditional pear, offering a round, fruity sweetness that isn’t overpowering. Meanwhile, the “milk” component provides a slight creaminess and fat content that helps emulsify the braising liquid into a glossy, rich glaze. When combined with savory soybean paste and spicy chili paste, the result is a complex, caramel-colored sauce that coats every inch of the pork. It does not taste like a dessert; instead, it tastes like a deeply layered, savory-sweet masterpiece where the banana notes act as a background hum rather than a loud solo.
The Fascinating Origin of the Korean Banana Milk Braised Pork
To understand why we are putting banana milk in a savory pot of pork, we have to look at the history of these ingredients in South Korea. Banana milk was first introduced in the nineteen seventies by Binggrae at a time when bananas were a luxury import and milk consumption was being encouraged by the government for health reasons. It quickly became a cultural icon.
The practice of using dairy or fruit to braise meat is deeply rooted in Korean culinary history. For instance, some modern chefs use milk to soak pork to remove any “gamey” scents, a process known as deung-shim preparation. The fusion of these two elements—the nostalgic sweetness of the seventies and the centuries-old tradition of slow-braising—represents the “Newtro” (New Retro) trend currently sweeping through Seoul’s food scene. This recipe is a perfect example of how home cooks are reimagining classic flavors using convenient, modern pantry staples.
Ingredients for Your Braising Adventure: Korean Banana Milk Braised Pork
Before we get to the stove, let us gather everything we need. This recipe is divided into the meat, the liquid base, and the aromatics that will infuse the pork with layers of flavor.
The Pork
One to one and a quarter kilograms of pork belly or pork shoulder. Pork belly will give you that luxurious, fatty melt, while shoulder provides a heartier, meaty bite.
The Braising Liquid
Two cups of Korean banana milk.
One half cup of water or anchovy-kelp stock for extra depth.
Three tablespoons of Korean soy sauce.
Two tablespoons of gochujang (Korean red chili paste).
One tablespoon of doenjang (Korean fermented soybean paste).
Two tablespoons of brown sugar or honey.
One tablespoon of rice wine, such as mirin or soju.
One tablespoon of toasted sesame oil.
The Aromatics
One medium onion, sliced thin.
Five cloves of garlic, smashed to release their oils.
One tablespoon of freshly grated ginger.
Two scallions, cut into five centimeter pieces.
One small apple or pear, grated (this is optional but adds a traditional touch).
Finishing Touches
A sprinkle of toasted sesame seeds.
Extra sliced scallions for freshness.
Optional chili oil or gochugaru (red pepper flakes) for those who like extra heat.
Step by Step Direction and Preparation Method
Creating Korean inspired banana milk braised pork is a labor of love, but the process is quite straightforward. Follow these steps carefully to ensure the pork is tender and the sauce is perfectly reduced.
Step One: The Essential Parboil
Many people skip this step, but it is vital for a clean-tasting braise. Place your pork chunks in a large pot and cover them with cold water. Bring the water to a boil and let it bubble for five minutes. You will see “impurities” or gray foam rising to the top. After five minutes, drain the pork and rinse each piece under cold water to remove any residue. This ensures your final sauce is smooth and clear of grit.
Step Two: Building the Flavor Base
In a heavy-bottomed pot or a Dutch oven, lay down your aromatics first. Add the onion, smashed garlic, ginger, scallions, and the grated apple or pear. Now, pour in your liquids: the banana milk, stock, soy sauce, rice wine, and sesame oil. Finally, whisk in the gochujang and doenjang until they are fully dissolved. This mixture might look pale and unusual at first because of the milk, but trust the process—it will transform beautifully.
Step Three: The Low and Slow Braise
Submerge your parboiled pork pieces into the liquid. Bring the pot to a gentle boil, then immediately turn the heat down to a low simmer. Cover the pot with a tight-fitting lid. Let the pork braise for sixty to seventy-five minutes. Every twenty minutes or so, give the pork a gentle turn to ensure every side is absorbing the flavors of the banana milk and spices.
Step Four: The Reduction and Glaze
Once the pork is fork-tender, remove the lid. The liquid will still be quite thin. Increase the heat slightly to a medium simmer and let it cook uncovered for another fifteen to twenty minutes. This is where the magic happens. The water evaporates, and the sugars from the banana milk and honey begin to caramelize. The sauce will thicken into a glossy, mahogany-colored glaze that clings to the meat. Keep an eye on it during the last few minutes to make sure it doesn’t burn!
Delicious Variations to Try: Korean Banana Milk Braised Pork
While the standard Korean inspired banana milk braised pork is incredible, you can easily tweak it to suit your preferences.
The Spicy Version: If you want more of a kick, double the gochujang and add two chopped Thai bird’s eye chilies to the aromatic base. The creaminess of the milk actually helps temper the heat, making it a “slow burn.”
The Vegetable-Heavy Version: In the last thirty minutes of braising, add large chunks of potato and radish (mu). These vegetables will soak up the pork fat and the banana milk sauce, becoming little flavor bombs.
The Smoky Twist: Add a teaspoon of liquid smoke or use smoked soy sauce to give the dish a flavor profile reminiscent of outdoor Korean BBQ.
The Fruit Swap: If you cannot find banana milk, you can use regular whole milk and blend it with one very ripe banana. It provides a similar texture and sweetness.
Serving Suggestions for a Korean Banana Milk Braised Pork
You have put in the work, and now it is time to eat. This pork is very rich, so it pairs best with items that offer acidity or crunch.
Steamed Rice: A bowl of fluffy, short-grain white rice is non-negotiable. It acts as a sponge for that incredible glaze.
The Ssam Style: Serve the pork with large lettuce leaves or perilla leaves. Add a dollop of ssamjang (thick spicy paste) and a piece of pork for a fresh, hand-held wrap.
Pickles and Kimchi: The fermentation of kimchi provides a sharp contrast to the creamy sweetness of the braise. Pickled yellow radish (danmuji) is also a fantastic palate cleanser.
FAQs About This Korean Banana Milk Braised Pork
Is the banana flavor very strong?
Surprisingly, no. During the long cooking process, the distinct “artificial” banana scent of the milk mellows out significantly. It transforms into a generic fruity sweetness that complements the fermented soybean paste. Most people wouldn’t be able to guess the secret ingredient if you didn’t tell them!
Can I use a slow cooker or pressure cooker?
Yes! For a slow cooker, follow the same steps but cook on low for six to eight hours. For a pressure cooker, thirty-five minutes on high pressure followed by a manual release and a quick simmer to reduce the sauce works wonders.
Why use doenjang (soybean paste)?
Doenjang is the “umami” backbone of this dish. It provides an earthy, salty depth that prevents the banana milk from making the dish feel like a dessert. It is what makes it a “savory” braise.
What if I don’t have rice wine?
You can substitute rice wine with dry sherry or even a splash of white wine. If you want to avoid alcohol entirely, a teaspoon of apple cider vinegar mixed with a teaspoon of sugar will work.
Can I use pork tenderloin instead?
I would not recommend pork tenderloin for this specific recipe. Tenderloin is too lean and will become dry and tough over a long braise. You need the fat and connective tissue found in pork belly or shoulder to stand up to the heat.
Conclusion: Korean Banana Milk Braised Pork
The Korean inspired banana milk braised pork is a perfect example of how kitchen experimentation can lead to something truly extraordinary. It takes a simple, playful ingredient like banana milk and elevates it into a complex, savory glaze that honors the traditions of Korean braising while embracing modern flavors. The result is a dish that is deeply comforting, visually stunning, and undeniably unique. By following the parboiling method and allowing the sauce to reduce into a rich glaze, you create a texture and flavor profile that surpasses many standard restaurant offerings. So, the next time you are in the Asian grocery store, grab a pack of banana milk and get ready to impress your friends with a dinner they will never forget.
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The Ultimate Guide to Korean Inspired Banana Milk Braised Pork
- Total Time: 75 minutes
- Yield: 4 servings 1x
Description
At its heart, Korean inspired banana milk braised pork is a modern take on traditional Korean meat dishes like Galbi-jjim or Bossam. Typically, Korean meat preparations rely on fruit sugars—often from grated Korean pears or apples—to tenderize the protein and provide a subtle sweetness. This recipe takes that concept a step further by utilizing the unique properties of banana milk.
Ingredients
Pork
1–1.2 kg (2–2½ lb) pork belly or pork shoulder, cut into large chunks
Braising Liquid
2 cups Korean banana milk (Binggrae-style or similar)
½ cup water or anchovy-kelp stock
3 tbsp soy sauce (Korean ganjang preferred)
2 tbsp gochujang (adjust to taste)
1 tbsp doenjang (soybean paste)
2 tbsp brown sugar or honey
1 tbsp rice wine (mirin or soju)
1 tbsp sesame oil
Aromatics
1 onion, sliced
5 cloves garlic, smashed
1 tbsp grated ginger
2 scallions, cut into 5 cm pieces
1 small apple or pear, grated (optional but very Korean)
Finishing
Toasted sesame seeds
Sliced scallions
Optional chili oil or gochugaru
Instructions
1. Parboil the Pork (important)
Place pork in a pot with cold water.
Bring to a boil for 5 minutes to remove impurities.
Drain and rinse the pork; set aside.
2. Build the Braise
In a heavy pot or Dutch oven, add onion, garlic, ginger, scallions, and apple/pear.
Add banana milk, water/stock, soy sauce, gochujang, doenjang, sugar, rice wine, and sesame oil.
Stir well until the pastes dissolve.
3. Braise
Add pork pieces, ensuring they’re mostly submerged.
Bring to a gentle boil, then lower to a simmer.
Cover and braise for 60–75 minutes, turning pork occasionally.
4. Reduce & Glaze
Remove lid and simmer uncovered for 15–20 minutes.
Sauce should thicken into a glossy, caramel-colored glaze.
Taste and adjust salt or spice.
Notes
For extra depth and balance, try finishing the dish with a drizzle of toasted sesame oil and a sprinkle of toasted sesame seeds. You can also add a soft-boiled egg or sautéed mushrooms during the last few minutes of braising to soak up the creamy banana milk sauce. Garnish with sliced green onions or a touch of gochugaru for gentle heat and color.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: ~520 kcal
Keywords: Banana milk pork belly, Korean milk braised pork, sweet and savory Korean pork, banana milk glazed meat
