Braised Whole Pork Belly with Kimchi

Name: Braised Whole Pork Belly with Kimchi
Total time: 1 h
Cuisine: Korean
Ingredients: Whole pork belly 1kg; Aged kimchi 1 whole head; Onion 1; Kimchi brine 2 cups (400ml); Green onion 1 stalk; Ginger 0.5; Cheongyang chili pepper 3~4; Salt 0.5 tbsp; Water 1L; Red chili powder 5 tbsp; Minced garlic 2 tbsp; Fish sauce 2 tbsp; Brown sugar 2 tbsp

A special recipe for whole pork belly kimchi jjim that is an addictive rice thief once you taste it.

KoreanSoup & Stew

⏱️ 60 min total📝 12 steps

🍳 Start Cooking

What You'll Need

Whole pork belly1kg

Aged kimchi1 whole head

Onion1

Kimchi brine2 cups (400ml)

Green onion1 stalk

Ginger0.5

Cheongyang chili pepper3~4

Salt0.5 tbsp

Water1L

Red chili powder5 tbsp

Minced garlic2 tbsp

Fish sauce2 tbsp

Brown sugar2 tbsp

Instructions

Thinly slice half of the onion and place it at the bottom of the pot.

Place half a head of aged kimchi on top of the onions after making a slit in the stem area.

Place the 1kg whole pork belly on top of the kimchi.

Place the remaining half head of aged kimchi on top of the pork belly after cutting the stem, and pour in the kimchi brine.

Pour 1L of water into the pot and add red chili powder, minced garlic, fish sauce, and brown sugar to create the seasoned broth.

Stir the seasoning well to dissolve and pour it into the pot.

Slice the remaining half onion and add it to the pot.

Slice the ginger thinly and add it to the pot.

Slice the Cheongyang chili peppers and add them to the pot.

Bring to a boil over high heat, then reduce to medium heat and simmer gently.

Braise gently for 40 minutes to 1 hour.

⏱️ 60m 0s

Taste the broth, add a little more salt if needed to adjust the seasoning, and serve.