Korean pork belly with kimchi
Serves 2
Easy
Prep:
Cook:
There is no better combination than perfectly cooked meat with kimchi that’s been sizzling in rendered pork fat
Skip to ingredients
Showing items 1 to 3 of 6
- 400g skinless pork belly strips
- sunflower oilfor frying
- 1 garlic bulbpeeled and halved lengthways
- 250g cabbage kimchi (whole or cut)
Nutrition: per serving
- kcal614
- fat46g
- saturates15g
- carbs7g
- sugars3g
- fibre3g
- protein41g
- salt2.9g
Method
step 1
Pat dry the pork with kitchen paper and season with a generous pinch of sea salt flakes and cracked black pepper.
step 2
Heat a heavy-based frying pan over a medium heat until hot but not smoking. Add a little oil to the pan and lay the pork strips in a single layer, fat-side down, to gently render the fat and to brown. Sear evenly on all sides, turning occasionally. When the meat is almost done, add the garlic and baste the meat. When the pork is cooked through, remove from the heat and transfer to a tray to rest – it should take around 10 mins depending on the thickness of the meat.
step 3
Meanwhile, push the garlic to one side and add the kimchi to the pan to fry in the fat for 8 mins over a medium heat, turning occasionally, until the kimchi is softened and unctuously tender – you may want to remove the browned garlic as you go. If using whole kimchi, once done, cut the kimchi into manageable pieces.
step 4
Slice the pork into bite-sized pieces and serve immediately with the browned garlic cloves and fried kimchi.
