Braised Kimchi with Pork Belly: A Flavorful Korean Stew
Braised Kimchi with Pork Belly: A Flavorful Korean Stew
Kimchi Pork Stew: A Deliciously Tangy and Savory Delight!
This recipe features thick-cut pork neck and shoulder, purchased on sale, slow-braised with aged kimchi for a deeply satisfying and tangy stew. It’s a family favorite, with kids often picking out the tender pork. Get ready for a comforting and flavorful Korean classic!
Main Ingredients- Pork (neck and shoulder cut) 500-600g
- Well-fermented aged kimchi 3 leaves
- Green onion 1 stalk
- Red chili pepper 2-3
Seasoning- Soy sauce 2-3 Tbsp
- Oligosaccharide (or sugar) 2-3 Tbsp
- Minced garlic 1 Tbsp
- Ginger wine (or cooking wine) 2 Tbsp
- Black pepper a pinch
- Red chili powder 1-2 Tbsp
- Soy sauce 2-3 Tbsp
- Oligosaccharide (or sugar) 2-3 Tbsp
- Minced garlic 1 Tbsp
- Ginger wine (or cooking wine) 2 Tbsp
- Black pepper a pinch
- Red chili powder 1-2 Tbsp
Cooking Instructions
Step 1
Begin by preparing your well-fermented, tangy aged kimchi. If it contains a lot of filling (kimchi-so), you can gently rinse some of it off for a cleaner flavor.
Step 2
For the pork, we’re using thick-cut pieces of pork neck and shoulder, often found on sale. This combination offers a wonderful balance of tender meat and savory fat.
Step 3
In a deep pot, lay down the prepared kimchi leaves, creating a base. Then, nestle the pieces of pork in between the kimchi leaves. This layering allows the kimchi to infuse the pork with its flavor and tenderize it.
Step 4
Pour in enough water or anchovy-kelp broth to cover the kimchi and pork, but don’t overfill. Bring it to a rolling boil over high heat. Once boiling, stir in the soy sauce, minced garlic, ginger wine (or cooking wine), oligosaccharide (or sugar), and black pepper. Let it simmer. *Adjust the sweetness from the oligosaccharide or sugar based on the tanginess of your kimchi to achieve a perfect sweet and sour balance.
Step 5
Slice the red chili peppers and green onion diagonally. These will add a beautiful pop of color and fresh flavor to the finished dish.
Step 6
Continue to boil the stew over high heat for about 15-20 minutes, or until the pork is tender and has absorbed the flavors. Once the liquid has reduced slightly, add the sliced green onions and red chili peppers. Cook for another 5 minutes until they are slightly softened. For an extra touch of richness, you can stir in a little sesame oil at the very end, according to your preference. If the stew tastes too salty, simply add a bit more water and let it simmer briefly to adjust the seasoning.
Step 7
And there you have it, a delicious Kimchi Pork Stew! My son quickly discovered the tender pork and ate most of it, leaving the flavorful braised kimchi for my daughter and me. Enjoy this comforting dish with your loved ones!
