Fried Kimchi & Pork Belly
Fried Kimchi & Pork Belly Recipe
Me and my family absolutely love Korean food! As a young family with only one child living in Chicago's Lincoln Square neighborhood a few years ago, we were fortunate enough to live in very close proximity to Korea Town on Lincoln Avenue.
Great Korean eats were only a stones throw away from our cozy city apartment and many were open 24-7. Funny enough, I can't even tell you the name of our favorite restaurant on Lincoln Avenue, that sadly is no longer there and replaced with sparkly new condos. But what I do know is that one of mine and my husband's favorite menu items was Jae-Yook, a spicy pork belly and kimchi stir fry dish.
Thinly sliced pork belly (or sometimes pork loin) fried with kimchi, which is Napa cabbage fermented with chili and other spices, are cooked with even more spices and aromatics and topped over sticky white rice, and served with traditional sides of pickled vegetables, sauteed greens and bean sprouts. Every Korean restaurant visit is always a fun food adventure, I really recommend you give it a try, if you haven't already.
My recipe for Fried Kimchi & Pork Belly takes my favorite Korean meal home with less ingredients and easy preparation for anyone who may want to venture into exotic cooking for family and friends. So, go take a quick adventure to your nearest Asian store, explore the isles and pick up some thinly sliced pork belly and a jar or kimchi to take home for this fun and scrumptious recipe!
- 2 tablespoons of Canola Oil
- 1 medium Spanish Onion – diced
- 3 cloves of Garlic – minced
- 2 teaspoons of minced Fresh Ginger
- 1/4 cup of Chopped Chives or 1 bunch of Scallions – sliced
- 2 cups of Kimchi
- 1 lb of thinly sliced Pork Belly
- 1 teaspoon of Kosher Salt
- 1/4 teaspoon of Fresh Cracked Pepper
- 1 cup of Chicken Stock
Heat a large skillet or wok to medium heat with Canola oil.
Saute the onions, garlic, chives and ginger until the onions have softened.
Add the kimchi and saute the ingredients for about 2-3 minutes.
Add the thin sliced pork belly, mixing it thoroughly with the kimchi and aromatics. Add the salt and pepper and stir again, then add the chicken stock.
Stir the ingredients and turn the heat down to medium-low and cover. Simmer on low until the liquid has evaporated. Remember to occasionally stir.
Once the liquid has evaporated, you’ll see that the oil from the belly fat has remained. Now turn the heat up to medium-high and fry the meat, just until it starts to caramalize and form a nice crust.
Turn the heat off. Serve on top of sticky white or Jasmine rice and lightly sauteed bean sprouts.