Braised Pork Belly and Kimchi Stew
Perfect for Camping and Entertaining Guests! Braised Pork Belly and Kimchi Stew Recipe
Introducing the ultimate ‘Braised Pork Belly and Kimchi Stew,’ perfect for camping trips or special occasions when entertaining guests. This dish beautifully marries tender pork belly with the deep, rich flavors of aged kimchi, offering the best of both braised pork ( Suyuk) and Kimchi Stew. It’s a dish the whole family can enjoy; a fantastic appetizer for adults and a delicious rice accompaniment for kids.
Main Ingredients
- Well-fermented aged kimchi (Mukimchi) 3 heads
- Pork Belly (whole piece) 1kg or more
- Scallions 2 stalks
Seasoning Ingredients
- Gochugaru (Korean chili flakes) 1 Tbsp or more (adjust to taste)
- Minced Garlic 2 Tbsp
- Oligosaccharide 2-3 Tbsp (adjust sweetness)
- Sugar a pinch (adjust based on kimchi’s sourness)
- Black Pepper a pinch
- Rice wine or Mirin 2-3 Tbsp (to remove odor)
- Toasted Sesame Seeds a pinch (for garnish)
- Gochugaru (Korean chili flakes) 1 Tbsp or more (adjust to taste)
- Minced Garlic 2 Tbsp
- Oligosaccharide 2-3 Tbsp (adjust sweetness)
- Sugar a pinch (adjust based on kimchi’s sourness)
- Black Pepper a pinch
- Rice wine or Mirin 2-3 Tbsp (to remove odor)
- Toasted Sesame Seeds a pinch (for garnish)
Cooking Instructions
Step 1
Prepare the whole pork belly by cutting it into large pieces. Cutting it too thinly might cause it to break apart during cooking, so aim for generous chunks. Tip: If you’re taking this camping, marinating the pork belly with about half of the seasoning sauce beforehand will infuse it with even more flavor. When cooking, adding the marinated pork with the remaining sauce and kimchi will ensure the meat is well-seasoned and delicious.
Step 2
Prepare well-fermented, aged kimchi (Mukimchi). If your kimchi has a lot of filling, carefully remove some of it before using.
Step 3
Place the sliced pork belly between the layers of kimchi and arrange them neatly in a pot. Nestling the pork belly within the kimchi helps keep it moist as it cooks.
Step 4
In a mixing bowl, combine the gochugaru, minced garlic, oligosaccharide, sugar, black pepper, and rice wine (or mirin). Mix well to create the seasoning sauce. Tip: If your kimchi is quite sour, add a little more sugar to balance the tanginess. Adjust the amount of oligosaccharide or honey to your preferred level of sweetness.
Step 5
Evenly drizzle the prepared seasoning sauce over the pork belly and kimchi in the pot. Then, add 400-500ml of water and bring to a boil over high heat. Let it simmer vigorously for 20-30 minutes to tenderize the kimchi and pork belly. It’s best to start on high heat, then reduce to medium once boiling, allowing it to simmer gently.
Step 6
While the pork belly is cooking, slice the scallions diagonally into large pieces. Tip: Feel free to add other vegetables like mushrooms, onions, or even rice cakes to make this dish even richer and more satisfying.
Step 7
After simmering for about 20-30 minutes, add the sliced scallions to the pot. Ladle some of the broth from the bottom over the pork and kimchi. Then, reduce the heat to medium-low and simmer for another 10 minutes, allowing the flavors of the scallions to meld into the stew.
Step 8
The kimchi and pork belly are now tender and perfectly cooked, resulting in a mouth-watering Braised Pork Belly and Kimchi Stew. The enticing aroma of the kimchi combined with the savory scent of the pork belly is irresistible.
Step 9
Carefully remove the cooked pork belly from the pot and let it cool slightly. Be cautious as it will be hot. Slicing it while still slightly warm helps prevent it from breaking apart and ensures neat slices.
Step 10
Slice the slightly cooled pork belly into bite-sized pieces. Slicing it like Suyuk (boiled pork) will make it look even more appealing.
Step 11
Arrange the finished Braised Pork Belly and Kimchi Stew attractively on a serving plate or in a bowl. Place the sliced pork belly on one side, and then add the braised kimchi either whole or cut into manageable lengths on top of the pork. Finally, spoon some of the remaining broth over the kimchi and sprinkle with toasted sesame seeds to complete the presentation. Wrapping the tender kimchi around the pork belly slices is absolutely delightful!
