How to Make Tasty Pork Belly and Kimchi Stir Fry

Pork Belly and Kimchi Stir Fry. Stir fry kimchi and pork belly is so simple to make yet out of this world satisfying! This time of the year, when farmer's markets are closed, and fresh produce in grocery stores are so limited, I often reach for my fermented vegetables (sometimes I even run out supplies and have to go for store-bought). Pork Belly and Kimchi Stir fry is a filling dish, can be made for both lunch and dinner with a small touch of spice within it.

Pork Belly and Kimchi Stir Fry Spoon stir-fried pork mixture over and around the tofu. Izakaya Ten in New York adds kimchi, the pungent Korean condiment, to a pork stir-fry. Fresh pork belly, available at Japanese markets, has the ideal fat-to-lean-meat ratio to temper the kimchi's. You can cook Pork Belly and Kimchi Stir Fry using 7 ingredients and 5 steps. Here is how you cook that.

Ingredients of Pork Belly and Kimchi Stir Fry

  1. You need 200 g of Pork belly (thin sliced).
  2. Prepare 200 g of Kimchi.
  3. Prepare 1/2 of Onion (thin sliced).
  4. You need 1 tablespoon of Korean Chili Powder.
  5. It's 1 teaspoon of Sesami Oil.
  6. You need 1 tablespoon of Soy Sauce.
  7. Prepare 1 tablespoon of Sake or Dry White Wine.

Add pork belly and stir fry until cooked on the surface. Turn off the heat and stir in the spring onions while the contents are still hot. The brilliance of Buta Kimuchi is that kimchi is so flavorful, that it does not need much seasoning beyond its own pickling juices to create a wonderfully complex stir-fry. Although it's a simple dish, there are a few key techniques that can make the difference between a perfectly sauced stir-fry with moist tender meat, and a soggy mess with.

Pork Belly and Kimchi Stir Fry step by step

  1. Marinate the pork belly and kimchi with 1 tablespoon and 1 chili powder about 30 minutes..
  2. Thinly Slice the onion..
  3. Heat oil in a medium high heat, stir fry marinated pork belly and kimchi for 3 minutes..
  4. Add the onion and spring onion and stir fry another 3-5minutes until onion is soften and browned..
  5. Sprinkle with small cut chive or spring onion and serve..

Add the gochujang and cook for another minute. Serve these pork belly kimchi bowls over rice, and garnish with chopped scallions. This stir-fry goes deliciously well with rice (cooked multigrain rice here). I use the sukiyaki cut with some fat on, the fat makes the dish more tasty. You can use pork fillet instead of pork belly, but pork belly will taste far better!