Hearty and Flavorful Pork Belly Kimchi Stew
Leftover Pork Belly Transformation: Rich and Spicy Kimchi Stew
Have leftover pork belly that you don’t want to waste? Transform it into a delicious and comforting pork belly kimchi stew, simmered with crisp kimchi for an incredibly satisfying meal that pairs perfectly with rice! This recipe uses simple seasonings to create a deep, complex flavor that everyone will love.
Main Ingredients- Pork belly 300g (rinsed under cold water)
- Well-fermented kimchi 1 head (cut into bite-sized pieces)
- Onion 1/2 (sliced thinly)
- Scallion 1/2 stalk (sliced diagonally)
- Chili peppers (green or red) 2-3 (sliced diagonally)
Seasoning & Broth- Gochugaru (Korean chili flakes) 2 Tbsp
- Fish sauce 2 Tbsp (or Korean soup soy sauce)
- Mirin (rice wine) 1 Tbsp
- Perilla oil 1 Tbsp
- Sugar 1 Tbsp
- Water 1 Liter (or anchovy broth)
- Black pepper, a pinch
- MSG (or flavor enhancer) 1 tsp
- Sesame oil 1 Tbsp (for finishing)
- Toasted sesame seeds 1 tsp (for finishing)
- Gochugaru (Korean chili flakes) 2 Tbsp
- Fish sauce 2 Tbsp (or Korean soup soy sauce)
- Mirin (rice wine) 1 Tbsp
- Perilla oil 1 Tbsp
- Sugar 1 Tbsp
- Water 1 Liter (or anchovy broth)
- Black pepper, a pinch
- MSG (or flavor enhancer) 1 tsp
- Sesame oil 1 Tbsp (for finishing)
- Toasted sesame seeds 1 tsp (for finishing)
Cooking Instructions
Step 1
Lightly rinse the leftover pork belly under cold water. (Approximately 300g. Adjust the amount based on what you have.)
Step 2
In a deep pot or wok, lay a generous layer of bite-sized cut kimchi at the bottom. Using well-fermented kimchi is key, as its crispness and flavor will significantly impact the stew.
Step 3
Arrange the prepared pork belly evenly over the kimchi. The meat will become tender and flavorful as it absorbs the seasonings.
Step 4
Sprinkle 2 tablespoons of gochugaru evenly over the pork belly. This adds a nice spicy kick and vibrant color.
Step 5
Slice the onion thinly, and diagonally slice the scallions and chili peppers. These vegetables will add a refreshing and subtly spicy element to the stew.
Step 6
Evenly place the prepared onion, scallions, and chili peppers on top of the pork belly and kimchi.
Step 7
Next, add the seasoning: 2 Tbsp fish sauce, 1 Tbsp mirin, 1 Tbsp perilla oil, 1 Tbsp sugar, and a pinch of black pepper. (You can substitute soy sauce for fish sauce if preferred.)
Step 8
Carefully pour 1 liter (about 5 cups) of water around the edges of the pot. Using broth instead of water will add even more depth of flavor.
Step 9
Cover the pot with a lid and bring it to a boil over high heat. Starting on high heat helps all the ingredients meld together initially.
Step 10
Once the stew comes to a boil, remove the lid and reduce the heat to medium. Let it simmer gently for about 30-40 minutes until the ingredients are tender. If your pork belly is thinly sliced or pre-cut, the cooking time may be shorter. Add a little more water if it reduces too much during simmering.
Step 11
Finally, add 1 tsp of MSG (or flavor enhancer) to adjust the seasoning. If you prefer not to use MSG, you can skip it or adjust with more soy sauce. Taste and add more seasoning if needed, according to your preference.
Step 12
Ladle the well-cooked pork belly kimchi stew into a serving bowl. Drizzle with 1 Tbsp sesame oil and sprinkle with 1 tsp toasted sesame seeds for an extra touch of flavor and aroma. Enjoy this delicious dish with a bowl of hot rice!
