1. Prepare the aromatic paste by pounding the coriander roots, garlic, and pepper together until finely ground.

2. Cut the pork collar into pieces of your preferred size. Add the aromatic paste and Kitchi Sauce, then mix until every piece is evenly coated. Marinate for approximately 30 minutes.

3. Heat a little oil in a pan over medium heat. Add the marinated pork and sear until the outside begins to brown and becomes fragrant.

4. Add the water and Kitchi Sauce for braising. Stir well, reduce to low heat, and cover the pan.

5. Simmer for 35–45 minutes, or until the pork is tender. Turn the pieces occasionally while cooking. If the liquid reduces too quickly, add a little more water.

6. Remove the lid and continue simmering until the sauce thickens and evenly coats the pork. Check that the pork is fully cooked, then turn off the heat.

7. Cut the pork into bite-sized pieces and arrange over hot cooked rice. Spoon over the remaining sauce, garnish with scallions or cilantro, and serve with cucumber or blanched vegetables.

This Kitchi Braised Pork Rice Bowl combines tender, juicy pork collar with a well-balanced sauce. Using just one bottle of Kitchi Sauce makes preparation simple and delivers consistent flavor, while its lower-sodium recipe creates a distinctive selling point for food businesses.

For commercial preparation, the pork can be marinated and braised in large batches ahead of time. Portion the pork and sauce consistently for each container to maintain flavor and control costs. Offer boiled eggs, onsen eggs, or blanched vegetables as optional additions to increase value and provide customers with more variety.