Stir-fried Pork Belly with Kimchi

炒泡菜猪五花

Published: September 19, 2018

Korean dramas have been very popular in Asia these years, as well as Korean food. I tried to make kimchi cabbage several times before but they didn’t taste right, so I prefer to buy from the Korean grocery store. I was wanting to have some kimchi few days ago but had no time to go to the grocery store I usually shopped in, so I just purchased one small jar in the nearby supermarket. Although it tasted all right, it’s slightly different from the authentic or typical flavor. I thought I’d better cook it rather than eat it right from the jar.

I bought a nice piece of pork belly and made a homely Korean dish – Fried Pork Belly and Kimchi. It’s not authentic Korean but that doesn’t mean it’s not scrumptious!

Serve 3-4

Ingredients –
Pork belly, 300g. Good pork belly should be layered with fat and lean meat, it’s called ‘five-layer’ pork belly;
Firm silky tofu, 250g. There are various types of tofu in the market. I choose firm silky tofu, it’s firmer than silky tofu and silkier than firm tofu. If you can’t find it, then choose firm tofu;
Kimchi, 200g;
Half onion, about 130g, keep the onion peel;
2 green pepper, about 100g;
3 cloves of garlic, finely chopped;
Ginger, 20g. Halve, one half smashed, one half finely chopped.

Seasoning ingredients –
Korean red chili paste, 2 tbsp;
Light soysauce, 3tbsp;
Sugar, 1tbsp;
A pinch of black pepper;
A pinch of toasted sesame seeds and finely chopped spring onion.

How to do –

1. Poach the pork belly in boiling water, add a piece of smashed ginger, onion peel and black pepper. Cook for about 10 minutes till the meat is fully cooked, lid on, set aside, and let it cool down a little bit in the broth. Why onion peel? That’s because once I watched a Korean TV show that a granny used onion peel in this way, just like we use ginger or garlic while blenching meat;
2. Carefully slice the tofu into about 5mm thick. Oil in pan, and pan-fry them till golden double sides, set them aside;
3. Prepare the meat and the vegetables. Slice the cooked pork belly into about 3mm thick;
4. Chop the kimchi, onion and green pepper into bite size;
5. Pork in hot pan, pork can release quite a lot of fat so no need to add oil. Fry double sides till they turn golden crispy. Add in the chopped garlic and ginger, kimchi, onion, green pepper and tofu. Fry them all with sugar, light soysauce, chili paste for a few minutes in high heat.
6. Have a taste and add salt for adjustment;
7. Sprinkle spring onion and toasted sesame seeds before serving.

0

What do you think? Share your ideas below.

What's new