Mouthwatering Pork Belly Kimchi Rolls
Mouthwatering Pork Belly Kimchi Rolls
How to Make Delicious Pork Belly Kimchi Rolls: A Step-by-Step Recipe
Experience the incredible harmony of savory pork belly and crisp kimchi! This recipe will guide you through making delicious pork belly kimchi rolls, a perfect side dish that will have everyone asking for seconds. Elevate your everyday meals or impress guests with this elegant dish.
Main Ingredients- 400g pork belly (preferably thick-cut)
- Kimchi, suitable amount (well-fermented or ripe kimchi works best)
- 1 onion, thinly sliced
Broth and Marinade- 500ml rice water (use water from rinsing rice)
- 100ml kimchi juice
- Pinch of black pepper (to remove pork odor)
- Pinch of minced ginger (optional, helps remove odor)
- 500ml rice water (use water from rinsing rice)
- 100ml kimchi juice
- Pinch of black pepper (to remove pork odor)
- Pinch of minced ginger (optional, helps remove odor)
Cooking Instructions
Step 1
Cut the pork belly into 3 equal portions per strip. This size makes it easier to roll with the kimchi. If the pieces are too large, it can make the roll too bulky and take longer to cook through.
Step 2
To help remove any gamey odor from the pork belly, season it with a pinch of black pepper. If you have fresh ginger juice, adding a little bit will further enhance the flavor. (This step is optional but recommended for richer taste).
Step 3
Prepare the kimchi by laying it flat on a cutting board. Gently spread it open without tearing. If the kimchi leaves are too large, you can cut them into manageable sizes. Spreading them out well makes it easier to wrap the pork belly.
Step 4
Place a piece of pork belly on the spread kimchi. Starting from one end, carefully roll the kimchi tightly around the pork belly, ensuring it doesn’t tear. Rolling with the thicker stem part of the kimchi around the meat helps maintain a nice shape.
Step 5
Arrange the sliced onions at the bottom of a pot. This layer prevents the pork belly kimchi rolls from sticking and adds a subtle sweetness and depth of flavor to the dish. Place the prepared pork belly kimchi rolls attractively on top of the onions.
Step 6
Pour in the 500ml of rice water and 100ml of kimchi juice. If you don’t have rice water, plain water can be used. Add all the seasoning sauce ingredients: 2 Tbsp gochugaru, 1 Tbsp soy sauce, and 1/2 Tbsp minced garlic. Mix everything gently.
Step 7
Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 25-30 minutes, or until the kimchi and pork belly are tender and the sauce has slightly reduced. Spooning some of the broth over the rolls occasionally will enhance the flavor. Garnish with chopped green onions before serving.
