Braised pork belly with aged kimchi
Braise long pieces of aged napa cabbage kimchi with thick pork belly until the cabbage is tender and a shallow layer of broth remains.
- Cuisine
- Korean
- Prep
- 15 min
- Cook
- 80 min
Scale the recipe
Ingredients
- whole pork belly raw, boneless block of belly
- 500 g
- aged napa cabbage kimchi with the core attached, after lightly shaking off excess brine
- 600 g
- Large green onion (daepa)
- 35 g
Seasonings
- light anchovy and kelp stock Use unsalted stock.
- 3 C
- kimchi brine
- 4 T
- Korean chili flakes (gochugaru)
- 1 T
- Sugar
- 2/3 T
- Minced garlic
- 1 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Split the aged kimchi lengthwise
Shake large clumps of seasoning off 600 g. Split it lengthwise into two or three sections, keeping the core attached.
-
Cut the pork belly into chunks
On a board reserved for raw meat, cut 500 g into 4–5 cm chunks.
-
Slice the green onion
Cut 35 g into large diagonal slices and set aside until the end.
-
Mix the kimchi-brine seasoning
Mix kimchi brine 4 T, gochugaru 1 T, sugar 2/3 T and minced garlic 1 T.
-
Layer the kimchi and pork belly
Lay a layer of kimchi in a heavy pot and place the meat on top. Spread the remaining leaves around and over the pork to cover it.
-
Add the stock and bring it to a boil
Pour in the stock 3 C and seasoning. Bring to a boil over medium heat and skim off large pockets of foam as they rise.
-
Cover and braise until tender
Reduce the heat, cover and simmer gently for about 55 minutes. Add a little hot water if the broth reduces fast.
-
Check temperature and tenderness
Check that the center of the pork has held at 75°C for at least 1 minute. Continue until a chopstick slides in with no resistance and the cabbage stems bend easily.
-
Add the green onion and reduce the broth
Add the green onion and cook uncovered over medium heat for another 5–8 minutes. Turn off the heat when a shallow layer of broth remains.
-
Slice the belly and serve with aged kimchi
Slice the meat thickly on a clean cutting board and serve with the long kimchi leaves and broth.
