Melt-in-Your-Mouth Aged Kimchi and Pork Belly Stew
Melt-in-Your-Mouth Aged Kimchi and Pork Belly Stew
Make Melt-in-Your-Mouth Aged Kimchi and Pork Belly Stew – Perfect for the Dog Days of Summer!
Feeling listless with the summer heat? Recharge your appetite with this delicious stew featuring savory and tender pork belly alongside the wonderfully sour and melt-in-your-mouth aged kimchi! This hearty dish is not only perfect for boosting your health during the hottest days but also an incredible side for rice and a fantastic accompaniment to drinks.
Main Ingredients- Pork Belly 500g
- Well-Fermented Aged Kimchi 1/2 head
Cooking Instructions
Step 1
First, chop the onion into large pieces. Cutting them large helps to release their sweetness as they cook.
Step 2
Wash and finely mince the garlic. Minced garlic will enhance the flavor of the stew.
Step 3
Cut the scallions diagonally into large pieces. The thicker parts will add aroma, while the thinner parts will become tender as they cook.
Step 4
Finely chop the green chili peppers for a touch of spiciness. Remove the stems before chopping.
Step 5
Prepare the aged kimchi by rinsing it under water and gently squeezing out excess liquid. Cut it into 2-3 large pieces; cutting it too small can reduce the enjoyable chewiness.
Step 6
Line the bottom of a wide pot with the prepared aged kimchi. This prevents the pork belly from sticking to the bottom and allows the kimchi to absorb the pork fat, making it extra tender.
Step 7
Place the whole pork belly pieces on top of the aged kimchi. Tuck them in the center so they are well-covered by the kimchi for even cooking.
Step 8
Pour in 300ml of the aged kimchi broth. This adds a deep, savory flavor to the stew.
Step 9
Next, add 400ml of water. The liquid should generously cover the ingredients.
Step 10
To ensure the kimchi and pork belly are submerged and to enhance the broth’s flavor, place the stock pack at the bottom of the pot, nestled among the kimchi. The stock pack will significantly improve the umami of the broth.
Step 11
Cover the pot with a lid and bring to a boil over medium-high heat for about 15 minutes. Boiling initially over high heat helps to extract the flavors into the broth.
Step 12
After 15 minutes, once the broth is boiling vigorously, reduce the heat to medium-low. Controlling the heat is key! At this point, remove the stock pack, cover the pot again, and let it simmer for another 15 minutes. This allows the pork belly to become wonderfully tender.
Step 13
After 15 minutes, uncover the pot and add the minced garlic, large chunks of onion, gochugaru, and sugar. Gently scoop some broth over the ingredients and stir slightly to combine, ensuring the seasoning is evenly distributed. Be careful not to stir too vigorously at this stage.
Step 14
Cover the pot again and let it simmer over low heat for about 10 more minutes. This step allows the seasonings to meld into the aged kimchi and pork belly.
Step 15
After 10 minutes, taste the broth and adjust the seasoning. I found it a little bland, so I added 1 tablespoon of soup soy sauce for extra depth and saltiness, but feel free to adjust to your preference.
Step 16
Finally, add all the chopped scallions and green chili peppers (and red chili pepper, if using) and simmer for a few more minutes. This adds a beautiful splash of color and a fragrant aroma.
Step 17
Cover the pot and let it simmer gently over low heat for about 20 minutes until the delicious aged kimchi and pork belly stew is complete! Slow simmering is the secret to incredibly tender pork belly.
Step 18
Carefully remove the whole pork belly pieces from the stew and slice them into bite-sized portions. Be cautious as they will be hot!
Step 19
Arrange the sliced pork belly and generous portions of aged kimchi beautifully over warm rice for the ultimate aged kimchi and pork belly stew. Enjoy your meal!
