Savory and Delicious Rolled Pork Belly Kimchi Stew Recipe
Baek Jong Won’s Recipe: The Perfect Harmony of Tender Pork Belly and Crisp Kimchi in Rolled Pork Belly Kimchi Stew
Today, I’m excited to share a recipe for ‘Rolled Pork Belly Kimchi Stew,’ a fantastic fusion of everyone’s favorite pork belly and well-fermented, tangy kimchi! Just the name sounds mouthwatering, doesn’t it? By rolling thick pork belly slices in crisp kimchi and simmering them, you’ll be amazed by the rich flavors and tender texture that fill your mouth. Chef Baek Jong Won’s recipes are always characterized by being ‘simple yet foolproof.’ I’ll guide you through every step, from scoring the pork to rolling and simmering, ensuring even beginner cooks can create this dish with confidence. This Rolled Pork Belly Kimchi Stew is perfect as a delightful dinner or a special occasion centerpiece. Shall we start cooking?
Main Ingredients
- 600g Pork Belly (Easier if you request scoring at the butcher)
- 1/2 Head of Well-Fermented Kimchi (Select large, long leaves)
- Pinch of Black Pepper (for seasoning the pork belly)
Rolled Pork Belly Kimchi Stew Seasoning & Broth
- 500ml Rice Water (for the broth base)
- 1 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Anchovy Sauce (for umami boost!)
- 1 Tbsp Sugar (to adjust sweetness)
- 500ml Rice Water (for the broth base)
- 1 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Anchovy Sauce (for umami boost!)
- 1 Tbsp Sugar (to adjust sweetness)
Cooking Instructions
Step 1
Prepare the fresh pork belly. If you’re buying it from a butcher, ask them to score it in a ‘honeycomb’ pattern – this will make cooking much easier. If you’re scoring it at home, it’s best to do so when the pork is slightly frozen. Cut the pork belly roughly in half. For seasoning, no need for anything complicated – just sprinkle black pepper evenly on both sides. Now, set it aside and let the flavors meld while you prepare the other ingredients.
Step 2
It’s time to prepare the star ingredient: well-fermented kimchi! Take half a head of good quality kimchi. You’ll need the long outer leaves for rolling, so if you don’t have enough, carefully separate a few more long leaves from another section of kimchi. You might wonder why onions are here! Thinly slice the onion. Slicing them too thinly might cause them to break down during cooking. These onions will be placed at the bottom of the pot to prevent the kimchi and pork belly from burning, and they also add a subtle sweetness.
Step 3
Now, let’s get rolling! Spread the kimchi leaves, complete with their seasoning, onto your cutting board or directly into the pot. Place the scored pork belly on top of the kimchi leaves. Then, carefully roll the pork belly and kimchi together tightly. Can you already imagine the delicious combination of the kimchi’s crisp texture and the rich flavor of the pork belly?
Step 4
Arrange the rolled pork belly and kimchi attractively in the pot. Pour in the rice water, enough to cover the ingredients. Turn the heat to high and cover the pot to bring it to a boil. Once boiling, reduce the heat to medium-low and let it simmer gently for about 30 minutes. If the liquid reduces too much during simmering, you can add a little more rice water. After 30 minutes, garnish with some chopped green onions on top, cover again, and simmer for another 3 minutes. To check if it’s done, pierce the pork belly with a chopstick – if it slides in easily, it’s perfectly cooked. Enjoy your mouthwatering Rolled Pork Belly Kimchi Stew!
