This is the ultimate quick weeknight dinner. Crispy pork belly meets spicy kimchi in a sizzling skillet, creating a dish that’s bold, addictive, and ready in just 15 minutes. The combination of tender, caramelized pork and tangy, fiery kimchi is a match made in heaven, with gochujang sauce adding layers of deep Korean heat.
Crispy pork belly meets spicy kimchi
The magic of this dish lies in the collision of two powerhouses: kimchi’s complex fermented tang and spice combined with pork belly’s rich, crispy exterior and tender interior. The gochujang and gochugaru amplify the kimchi’s heat into something deeper and more sophisticated than basic spiciness, while the rendered pork fat carries all those Korean flavors through every bite, creating a dish that’s comforting and satisfying.
Customise your protein
While pork belly is the traditional choice and delivers the best results with its built-in fat and tenderness, you can substitute pork shoulder, beef, or even chicken breast. Just remember that leaner cuts lack pork belly’s natural fat, so add an extra tablespoon of oil when stir-frying to prevent sticking. The cooking time may also vary slightly depending on your protein choice, so adjust accordingly.
Don’t overcrowd your pan
Cook the pork belly in a single layer rather than piling it all in at once. Overcrowding traps steam and prevents the pork from crisping up properly. If needed, work in two batches, it only adds a few extra minutes and makes a huge difference in achieving that crispy, caramelized exterior.
Ingredients
pork belly
300 grams
onions
1/2, sliced
kimchi
1 cup
gochujang
1 tablespoon
soy sauce
1 tablespoon
gochugaru
1 tablespoon
garlic, minced
1 tablespoon
sugar
1 teaspoon
water
3 tablespoons
Steps
- Slice the pork belly into thick pieces. In a small bowl, mix together gochujang, gochugaru, soy sauce, sugar, and water until well combined and smooth. Mince the garlic and chop the kimchi into bite-sized pieces if needed
- Heat a large skillet over medium-high heat. Add a drizzle of oil and sauté the minced garlic for about 1 minute until fragrant.
- Add the pork belly slices to the skillet in a single layer. Cook for 3-4 minutes per side until the edges are golden brown and crispy. Add the kimchi, stir-fry everything together for 2-3 minutes.
- Pour the prepared sauce over the pork belly and kimchi mixture. Stir everything together until well coated, allowing the sauce to coat the pork and kimchi evenly. Cook for another 1-2 minutes until the sauce thickens slightly.
- Divide rice into bowls and top generously with the kimchi pork belly stir-fry. Drizzle with sesame oil, and serve immediately. Enjoy!
notwasabi 
Leave a comment