Juicy Pork Belly Kimchi Stew
Loads of Meat! How to Make a Deliciously Moist Pork Belly Kimchi Stew
The ultimate in tender, juicy pork belly! Presenting a recipe for Pork Belly Kimchi Stew that locks in all the savory juices. It’s a guaranteed rice-stealer!
Stew Ingredients- 1/4 head of napa cabbage kimchi (use well-fermented kimchi)
- 500g pork belly (whole cut)
- 1 cup cooking wine (or soju)
- 1/2 onion (thinly sliced)
- 1 stalk green onion (cut diagonally)
Broth Ingredients- 500ml rice water
- 2 cups kimchi juice
- 1/2 tbsp doenjang (fermented soybean paste)
- 1 tbsp gochugaru (Korean chili flakes)
- 1 tbsp minced garlic
- 500ml rice water
- 2 cups kimchi juice
- 1/2 tbsp doenjang (fermented soybean paste)
- 1 tbsp gochugaru (Korean chili flakes)
- 1 tbsp minced garlic
Cooking Instructions
Step 1
Prepare your ingredients before you start cooking. Thinly slice the onion and cut the green onion diagonally. Having everything prepped will make the cooking process much smoother.
Step 2
Place the whole pork belly in a frying pan over high heat. Sear all six sides until golden brown. This step is crucial for locking in the juices, ensuring a tender and flavorful stew.
Step 3
Transfer the seared pork belly to your earthenware pot (ttukbaegi) or a regular pot. Arrange the pork pieces nicely, leaving a little space between them to prevent sticking.
Step 4
Now, let’s make the flavorful broth. In a bowl, combine 500ml of rice water with 2 cups of kimchi juice. Rice water helps to tenderize the stew, while the kimchi juice adds a deep, umami flavor.
Step 5
Add 1 tablespoon of minced garlic to the broth mixture. Minced garlic helps to eliminate any gamey odors from the pork and enhances the overall taste.
Step 6
Stir in 1/2 tablespoon of doenjang. Doenjang is a secret ingredient that adds a rich, savory depth to the kimchi stew. Be careful not to add too much, as its flavor can become overpowering.
Step 7
Finally, add 1 tablespoon of gochugaru and mix all the broth ingredients well. This broth will cook the pork belly and kimchi to perfection.
Step 8
Arrange the prepared kimchi prettily around the pork belly in the pot. Covering the pork with kimchi makes the stew look even more appetizing.
Step 9
Pour 1 cup of cooking wine (or soju) and the prepared broth over the kimchi. If your pot is small and cannot hold all the broth, add about two-thirds of it initially. As the stew simmers and the liquid reduces, you can add the remaining broth gradually to maintain a balanced flavor. This prevents the stew from becoming too diluted.
Step 10
Add the sliced onions and diagonally cut green onions on top of the kimchi. These vegetables will add a refreshing and clean taste to the stew.
Step 11
Bring the stew to a boil over high heat with the lid off. Let it bubble vigorously.
Step 12
Once boiling, cover the pot tightly with a lid. Reduce the heat to medium-low and let it simmer for 40 to 50 minutes, or until the pork belly is tender and the flavors have melded beautifully. This slow simmering ensures maximum tenderness and flavor infusion.
Step 13
When the delicious aroma of the well-cooked kimchi stew fills your kitchen, it’s time to serve.
Step 14
Carefully slice the tender pork belly from the hot stew into bite-sized pieces. Serve your hearty and flavorful Pork Belly Kimchi Stew! It’s also incredibly delicious spooned over a bowl of freshly cooked rice.
