Kim Dae-seok's aged kimchi Pork Belly Stew
A rich and spicy pork belly stew made by searing the outer surface of whole pork belly like frying, then simmering it with well-aged kimchi and deep anchovy stock for a bold, savory flavor.
Ingredients needed 3 servings
Recipe
Cooking tips
- Searing the skin side of the pork belly first helps render out excess fat, resulting in a chewy yet firm texture.
- Always remove the seasoning from the inside of aged kimchi before using it to prevent the broth from becoming overly thick or heavy.
- To balance the sharp tang and strong aroma of aged kimchi aged over two years, add 1 tablespoon of sugar as a balancing agent.
- To ensure even distribution of seasoning without splattering, slowly pour the broth into the gaps around the edge of the pan rather than directly onto the meat.
Recommended for
- Those looking for a premium recipe to neatly use up leftover aged kimchi at home.
- People who enjoy succulent pork belly stew with rich, meltingly tender juices.
- Anyone seeking a deep, spicy, and savory stew that rivals restaurant-quality flavors.
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