Grilled Pork Belly And Kimchi Recipes

EASY STIR FRY KIMCHI & PORK BELLY

Steps:

• Slice the pork belly as thin as possible. Marinate in tamari soy sauce and rice wine for about 10 minutes. If your kimchi isn't pre-cut, then cut them into 1 inch size.
• Heat a heavy bottom pan (I use cast iron). When the pan is very hot, add the marinated pork belly. Stir fry the pork belly on medium high heat for about 6 to 8 minutes until nicely browned. You should see some fat being cooked out of the pork belly at this point.
• Add the kimchi into the pan, stir fry for another 2 minutes, for the flavour of kimchi and pork to completely combine.
• Turn off the heat. Thinly slice the green onion, and add to the stir fry.
• If available, sprinkle toasted sesame seeds on top as garnish.

GRILLED PORK BELLY AND KIMCHI

Steps:

• Prepare a grill for medium heat; oil grate with vegetable oil. Place 2 lb. 8"-10"-long skin-on pork belly, sliced into ½"-thick slabs, in a large bowl and season with kosher salt. Drizzle with 1 Tbsp. vegetable oil and turn to coat.
• Place one 16-oz. jar whole Napa cabbage kimchi, drained, halved lengthwise, in a medium bowl and drizzle with remaining 2 Tbsp. vegetable oil.
• Whisk 2 Tbsp. soy sauce, 1 Tbsp. apple cider vinegar, and 1 tsp. light or dark brown sugar in a small bowl until sugar is dissolved.
• Grill pork belly, turning every 1-2 minutes, until golden brown and cooked through, 10-12 minutes. Transfer to a platter and drizzle soy sauce mixture over.
• Grill kimchi until charred in spots, about 5 minutes per side. Transfer to platter with pork belly and arrange perilla leaves and red leaf lettuce alongside.
• Place some ssamjang in a small bowl. Set out platter with kitchen shears so guests can cut pork belly and kimchi into bite-size pieces for wrapping in lettuce with a perilla leaf and a bit of ssamjang.

PULLED PORK AND KIMCHI SANDWICH

Steps:

• Soak the wood chips in water for 30 minutes, then transfer to the smoker. Smoke the pork for 2 hours according to the manufacturer's instructions. Combine the brown sugar, chili sauce, molasses, soy sauce, vinegar, ginger and garlic in a bowl. Season with salt and pepper and whisk until combined. Preheat the oven to 300 degrees F (150 degrees C). Sprinkle the pork with salt and pepper. Heat a large ovenproof skillet over medium-high heat and sear the pork on all sides. Pour half the molasses mixture over the pork. Cover and cook in the oven until the meat is so tender it falls off the bone, about 6 hours. Let rest for 30 minutes. Remove the pork from the skillet and use a fork to pull and shred the meat (it will come off in threads). Set aside. Skim the fat from the surface of the braising liquid. Pour the remaining molasses mixture into the skillet and cook over medium-high heat until thickened, about 5 minutes. Pile the pork, cheese, a drizzle of the sauce, some kimchi and more cheese between the bread slices to make 4 sandwiches. Grill in a panini press. Cook's Note: If you don't have a smoker, you can skip that step or smoke the pork in a covered grill.
• Dissolve the salt in 12 cups (3 liters) cold water. Add the cabbage and refrigerate for 4 hours. Rinse the cabbage thoroughly under cold running water at least 3 times. Pat dry. Bring 1 1/2 cups (375ml) water to a simmer in a skillet over medium-high heat. Add the flour and whisk for 3 minutes. Add the sugar and continue to cook, whisking, for 1 minute more. Pulse the red pepper powder, garlic, ginger, lemongrass and onion in a food processor. Add the flour mixture and pulse to combine. Set the kimchi paste aside. Combine the brined cabbage, chives, fish sauce, soy sauce, scallions and cucumbers in a large bowl. Stir in the kimchi paste. Refrigerate until ready to use. You can eat it fresh, right after making it, or wait 24 hours until it has fermented. Yield: About 8 cups (2 liters).