Crispy White Kimchi and Savory Pork Belly Rolls
Crispy White Kimchi and Savory Pork Belly Rolls
A Delicious Way to Use White Kimchi: How to Make White Kimchi Pork Belly Rolls
These White Kimchi Pork Belly Rolls feature crisp, refreshing white kimchi wrapped around savory, pan-fried pork belly and finely julienned vegetables. The delightful crunch of the kimchi combined with the rich flavor of the pork belly creates a wonderful texture and taste. They are visually appealing and perfect for special occasions or as an impressive dish for guests. Enjoy this simple yet elegant recipe!
Main Ingredients- 2 strips Pork Belly
- 1 Bell Pepper (any color)
- 1/2 head White Kimchi (approx. 8 leaves)
Cooking Instructions
Step 1
Start by preparing the white kimchi. Carefully separate the leaves from the head of white kimchi. Trim the thicker, fibrous stem end of each leaf to create a flat surface, making it easier to roll. This step ensures a better texture and neater presentation.
Step 2
Wash the bell pepper thoroughly, remove the stem and seeds, and then julienne it into strips approximately 5 cm long and 0.5 cm thick. You can use any color bell pepper, or even other types like green peppers, for added visual appeal.
Step 3
Pan-fry the pork belly until golden brown and slightly crisp. Heat a pan over medium heat without any oil. Sprinkle both sides of the pork belly with herb salt (or a mixture of salt and pepper). Cook, flipping occasionally, until it’s nicely browned and rendered. This will create a flavorful base for your rolls.
Step 4
Once the pork belly is cooked, let it cool slightly, then chop it into small, bite-sized pieces. Cutting the pork belly into smaller pieces will make it much easier to roll evenly within the white kimchi. Aim for pieces that are not too large, so they fit comfortably inside the rolls.
Step 5
Lay a prepared white kimchi leaf flat on a clean cutting board. Arrange a portion of the julienned bell pepper and chopped pork belly lengthwise down the center of the kimchi leaf. Be careful not to overfill, as this can make rolling difficult.
Step 6
Starting from the stem end of the kimchi leaf, begin to roll it tightly, enclosing the pork belly and bell pepper filling. Press gently as you roll to ensure the filling is secure and the roll is compact. The trimmed stem end will help create a neat finish.
Step 7
Your White Kimchi Pork Belly Rolls are now ready to be served! For an elegant presentation, slice the rolls in half and arrange them cut-side up on a plate. This showcases the colorful layers of kimchi, bell pepper, and pork belly, making the dish even more appealing. Enjoy this delightful combination of textures and flavors!
