Hearty Pork and Rice Soup

Rinse the pork thoroughly under cold running water. In a large pot, add the pork, 1.5 L of water, crushed garlic cloves, and the slice of ginger. Bring to a rolling boil over high heat.

Once boiling, reduce the heat to medium-low, cover, and simmer for 45-60 minutes, or until the pork is very tender. Skim off any foam or impurities that rise to the surface during simmering.

Carefully remove the pork from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding the aromatics. This ensures a clear, pure broth.

Once the pork is cool enough to handle, slice it thinly against the grain. You can also shred it if you prefer.

Return the strained broth to the stove and bring it to a gentle simmer. Season the broth with salt and black pepper to your preference. You can also add a tiny bit of the fermented shrimp paste directly to the broth if you like a deeper umami flavor.

To serve, divide the cooked rice into two deep bowls. Arrange the sliced pork over the rice. Ladle the hot broth generously over the pork and rice. Garnish with thinly sliced green onions and a sprinkle of gochugaru (if using). Serve with extra fermented shrimp paste on the side for individual seasoning.