Stir-Fried Pork Belly with Kimchi

Thinking of recipe names or rather, cool recipe names, isn’t my forte. But here’s another of my recipe that is extremely easy to follow! All you need is just a few ingredients, seasoning, and about 20-25 minutes to spare (excluding the marinade).

What you’ll need:
– A slab of pork belly, 1 kg
– Gochujang (Korean red pepper paste)
– Gochugaru (Korean red pepper powder)
– Kimchi (Get the ripened ones if possible!)
– Salt
– Pepper
– Onions, sliced
– Garlic, finely chopped
– Sesame Oil
– Carrots and cucumbers, julienned

To marinate:

  1. Slice the pork belly into bite-sized pieces and place them in a large bowl.
  2. Add salt, pepper, gochujang, gochugaru, garlic, and sesame oil. Mix well!
  3. Put it in the fridge for at least 30 minutes.

To cook:

  1. Heat up a large pan with a slightly deep base and add 2 – 3 tbsp of oil.
  2. Fry the meat until both sides are seared nicely.
  3. Add the onions and fry until it softens. When that is done, add the kimchi and fry for about 5 – 10 minutes more.
  4. You can add either water or stock. Stock is very much preferred as it adds even more flavour to it!
  5. Let it bubble away for 15 – 20 minutes.
  6. Serve it immediately with a bowl of rice, some julienned carrots and cucumbers on the top.
  7. Happy days.

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