Rich and Clean Pork Neck Kimchi Stew Recipe
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I’ve made a remarkably clean and flavorful kimchi stew using pork neck, which is lean yet rich in meat! Normally, kimchi stew is made with fatty pork, but I personally prefer a clearer broth achieved with anchovy stock. This recipe uses pork neck, resulting in less oil and more lean meat, making it highly recommended for those who love tender, meaty bites. With just minced garlic, plum extract, stock, and kimchi brine, you can create a fantastic stew. Of course, the star ingredients are the pork neck and well-fermented kimchi. Give it a try!
Main Ingredients- 500g Pork Neck
- 1/2 head Napa Cabbage Kimchi (well-fermented)
- 1 block Tofu
Cooking Instructions
Step 1
First, prepare 500g of pork neck and cut it into bite-sized pieces. You can cut them thinly or into thicker chunks depending on your preference. Aim for a size that won’t disintegrate too much while stewing.
Step 2
Heat a pot over medium-high heat and add the cut pork neck. Once the meat begins to release its delicious fat, add the well-fermented Napa cabbage kimchi (about half a head). Sauté them together until the kimchi softens, similar to how you’d stir-fry kimchi with pork belly.
Step 3
Once the kimchi and pork are well-sautéed in the rendered fat, it’s time to add the liquid ingredients. Pour in about 1 ladle of kimchi brine, followed by 1 tsp of minced garlic. Add 2 tbsp of plum extract to help eliminate any porky smell and add a touch of sweetness. Stir everything gently to combine.
Step 4
Now, pour in 1 liter of stock to enrich the stew’s flavor. Using dried pollock stock will result in an even cleaner taste. Once the stock is added, bring the stew to a rolling boil over high heat to allow the flavors to meld beautifully.
Step 5
When the stew is boiling vigorously, add 1 block of tofu and the chopped scallions. Bring it back to a boil over high heat until the ingredients are cooked through. Once it boils again, reduce the heat to medium and let it simmer gently. This slow simmering allows the rich flavors of the pork neck to infuse deeply into the broth, creating a more intense and spicy taste. The stew’s color will lighten slightly but the flavor will become much deeper. Finally, taste the stew and adjust the seasoning with 1 tbsp of anchovy fish sauce if needed.
Step 6
Ladle the finished pork neck kimchi stew generously into bowls. You’ll have a rich, spicy, and incredibly satisfying kimchi stew that’s perfect with a bowl of rice!
