Korean · Dinner
Stir-Fried Pork Belly with Kimchi
Pork belly slices seared until the fat crisps, then stir-fried with tangy fermented kimchi, gochujang, garlic and scallion over high heat. The kimchi's brine caramelizes against the rendered fat for a smoky, savoury-spicy result, served hot over steamed rice with sesame seeds and scallion.
$5
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
702Calories
30.4gProtein
48.9gFat
38.6gCarbs
8.6gSugar
3.6gFiber
1428mgSodium
140mgChol
17.9gSat Fat
620mgPotassium
75mgCalcium
2.6mgIron
0.9mcgVitamin B12
16mgVitamin C
spice-route
thirty-min-meals
Instructions
1
Prep
Slice pork belly into 1/4-inch strips. Chop kimchi and mince garlic. Mix gochujang, soy sauce and sugar in a bowl.
2
Sear
Heat vegetable oil in a wok over high heat. Lay pork in a single layer and sear 3–4 minutes until fat renders and edges turn golden brown.
3
Stir-fry
Add garlic and cook 30 seconds until fragrant. Add kimchi and brine, stir in gochujang mixture, and cook 4–5 minutes over high heat until sauce clings glossy.
4
Plate
Stir in scallion and sesame oil. Spoon pork and kimchi over rice, scatter sesame seeds on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork belly
- 1 1/2 cup240g kimchi, with 2 tbsp brine reserved
- 2 tbsp2 tbsp gochujang
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sugar
- 1 tsp1 tsp vegetable oil
- 1 tsp1 tsp sesame seeds
- 1 1/2 cup280g steamed white rice, to serve
