Stir-fry pork belly with kimchi 김치삼겹살 [Recipe]

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It’s three more sleeps to Chinese New Year! Are you excited?

We absolutely enjoy this dish at Moim in Desa Park City. At Korean restaurants, the pork belly is usually grilled to get that lovely caramelised char. Here’s our attempt to cook this  at home with a skillet.

Try to get pork belly that’s already thinly sliced from the grocer/butcher to get that crispy charred goodness.

Also, quality kimchi is also a must for that rich and complex flavour.

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It’s super easy – cook belly, add everything else, and garnish. All under 30 minutes. 

For our recipe, we added mirin to sweeten the dish. Partly tangy, spicy and savoury – kimchi samgyeopsal 김치삼겹살 goes absolutely well with a bowl of warm rice. 

TIP:
As we got a block of pork, some of our slices were a bit chunky. One way to remedy this is to blanch the pork first – so the meat is hardened, making it easier to slice the meat. Or you could sear the meat first.  

Check out our Instagram post here for more pictures and videos of our cooking process.

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