Whole Pork Belly Kimchi Stew: Secrets to a Deep and Rich Flavor
Perfect Recipe for Successful Homemade Whole Pork Belly Kimchi Stew
Create a special meal using leftover kimchi and pork, or conveniently available whole pork belly from the supermarket! The whole pork belly adds deep, rich juices and umami, offering a taste far superior to ordinary kimchi stew. This recipe is a true rice thief – delight your whole family with its incredible flavor!
Ingredients- Whole Pork Belly: 600g (adjust quantity to your preference)
- Well-fermented Kimchi: 1/2 head (cut into bite-sized pieces)
- Onion: 1/2 (sliced into strips)
- Green Onion: 1/2 stalk (sliced diagonally)
- Korean Chili Peppers (Cheongyang): 1-2 (sliced diagonally, adjust for spiciness)
- Kimchi Brine: 250ml
- Anchovy and Kelp Broth: 500ml (simmer 10 minutes with anchovies and kelp)
- Gochugaru (Korean Chili Flakes): 1 Tbsp
- Gochujang (Korean Chili Paste): 1 Tbsp
- Minced Garlic: 1/2 Tbsp
- Sugar: 3 Tbsp (adjust based on kimchi’s sourness)
- Minced Ginger: 1 tsp
- Black Pepper: a pinch (to taste)
Cooking Instructions
Step 1
First, prepare the kimchi by shaking off excess brine and cutting it into bite-sized pieces (about 3-4 cm wide). Gently rinse the whole pork belly under running water and pat dry with paper towels. Slice the onion into strips, and cut the green onion and Korean chili peppers diagonally. In a separate bowl, combine all the seasoning ingredients for the kimchi stew: 1 Tbsp gochugaru, 1 Tbsp gochujang, 1/2 Tbsp minced garlic, 3 Tbsp sugar, 1 tsp minced ginger, and a pinch of black pepper. Mix well to create the seasoning paste.
Step 2
In a pot suitable for stew, place the prepared whole pork belly and the cut kimchi. You can arrange them nicely, perhaps layering them or placing the meat at the bottom.
Step 3
Pour in the 250ml of kimchi brine and 500ml of anchovy and kelp broth. If making broth from scratch is inconvenient, you can use store-bought broth or plain water. Bring the mixture to a boil over high heat.
Step 4
Once the stew starts boiling, reduce the heat to medium and cover the pot. Let it simmer for about 20-30 minutes until the pork is tender. After the pork has cooked somewhat, pour the pre-made seasoning paste evenly over the contents of the pot. Add the sliced onions and mix everything together. The onions will add sweetness and a refreshing taste.
Step 5
As the kimchi and pork become tender and the broth reduces to a desired consistency, it’s time for the final steps. Add the sliced green onions and Korean chili peppers. If you like, sprinkle a little more black pepper. Cover the pot again and simmer for another 5 minutes to allow the vegetables to cook and the flavors to meld together.
Step 6
Your delicious Whole Pork Belly Kimchi Stew is ready when the broth has thickened and all the ingredients are well-infused with flavor! Taste it and adjust seasoning if needed with more kimchi brine or salt. Once the flavor is perfect, turn off the heat. Enjoy this hearty stew with a warm bowl of rice!
