Pork Belly Kimchi Stew
The Ultimate Rice Thief: Easy Pork Belly Kimchi Stew in Just 3 Steps
This is a go-to recipe that’s always a hit with friends and family, and I’ve never had a bad batch! It’s a beloved dish that guarantees a delicious meal every time. Prepare for a culinary delight that will disappear quickly!
Main Ingredients
- 1 whole head of well-fermented aged kimchi (approx. 800g-1kg)
- 300g pork belly
- 1 medium onion
- 1/2 cup (100ml) water
- 1/2 cup (100ml) kimchi juice
Cooking Instructions
Step 1
In a deep pot or wok, arrange the pork belly slices without overlapping. Sear them over high heat for about 2-3 minutes per side, just until lightly browned. This step enhances the stew’s flavor and locks in the juices.
Step 2
Layer the thickly sliced onion and the aged kimchi (cut into manageable pieces) over the seared pork belly. You can add the kimchi whole or cut it into 2-3 sections. Slicing the onion about 1-1.5cm thick will allow its sweetness to develop beautifully as it cooks.
Step 3
Pour the 1/2 cup of water and 1/2 cup of kimchi juice around the edges of the pot. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer for about 25-30 minutes, or until the stew is thick and the kimchi is tender. Add a little more water if it becomes too dry. Serve generously over rice for an unforgettable meal!
