Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, pork belly and kimchi stir fry. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Stir fry kimchi and pork belly is so simple to make yet out of this world satisfying! This time of the year, when farmer’s markets are closed, and fresh produce in grocery stores are so limited, I often reach for my fermented vegetables (sometimes I even run out supplies and have to go for store-bought). If you’ve tried your hand at making kimchi during lockdown, Hooni Kim’s dubu kimchi (warm tofu with kimchi and pork belly stir-fry) will let it shine. “It’s all about the kimchi,” says Kim.
Pork Belly and Kimchi Stir Fry is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Pork Belly and Kimchi Stir Fry is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook pork belly and kimchi stir fry using 7 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Pork Belly and Kimchi Stir Fry:
- Get 200 g Pork belly (thin sliced)
- Prepare 200 g Kimchi
- Make ready 1/2 Onion (thin sliced)
- Get 1 tablespoon Korean Chili Powder
- Take 1 teaspoon Sesami Oil
- Get 1 tablespoon Soy Sauce
- Prepare 1 tablespoon Sake or Dry White Wine
Add pork belly and stir fry until cooked on the surface. Turn off the heat and stir in the spring onions while the contents are still hot. The brilliance of Buta Kimuchi is that kimchi is so flavorful, that it does not need much seasoning beyond its own pickling juices to create a wonderfully complex stir-fry. Although it’s a simple dish, there are a few key techniques that can make the difference between a perfectly sauced stir-fry with moist tender meat, and a soggy mess with.
Instructions to make Pork Belly and Kimchi Stir Fry:
- Marinate the pork belly and kimchi with 1 tablespoon and 1 chili powder about 30 minutes.
- Slice the onion in thinly slice and slice the spring onion in thinly diagonal.
- Heat oil in a medium high heat, stir fry marinated pork belly and kimchi for 3 minutes.
- Add the onion and spring onion and stir fry another 3-5minutes until onion is soften and browned.
- Sprinkle with small cut chive or spring onion and serve.
Add the gochujang and cook for another minute. Serve these pork belly kimchi bowls over rice, and garnish with chopped scallions. This stir-fry goes deliciously well with rice (cooked multigrain rice here). I use the sukiyaki cut with some fat on, the fat makes the dish more tasty. You can use pork fillet instead of pork belly, but pork belly will taste far better!
So that is going to wrap it up for this special food pork belly and kimchi stir fry recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!