Pork Belly Kimchi Stew

February 01, 2023

Hey there BraiseyBabes,

My favorite way to enjoy pork belly on a chilly evening has always been in a comforting pork belly kimchi stew. The refreshing tartness of the kimchi and decadence of the pork belly make for a heart warming soup that is good for the body, mind, and soul. Don’t forget a side of rice and any other favorite side dishes to complete this meal to its full potential. My crunchy cucumber salad is a great side option. Next time you are in the mood for a comforting bowl of soup, make this pork belly kimchi stew to satisfy all of your cravings.

Thanks for joining me on this journey and remember,

It’s all BraiseyBaby

pork belly kimchi stew and stir in a black cast iron

Ingredients:

2 lbs. pork belly sliced into chunks
2 tbsp Ginger
5 garlic cloves
2 cups homemade special kimchi
4 cups broth beef
3 tbsp Gochugaru (korean red pepper flakes)
1 tbsp soy sauce
2 tbsp Gochujang (korean red pepper paste)
Salt and pepper (to taste)

Directions:

Start by prepping your ingredients and slicing up the pork belly and ginger. You can slice the pork belly however you like. I ended up slicing it into 4 inch slices so that they could be handled more easily in my cast iron pot.

Slice the ginger into matchsticks so they fall apart while braising. Alternatively, feel free to throw in a whole piece if you are running low on patience or time. We love adapting to our levels of energy for any meal.

Salt and pepper the pork belly pieces on both sides. I usually do half a teaspoon of salt for every pound of meat, but your eyeballs will tell you when is the time to stop.

Place your cast iron pot on medium high heat and allow it to warm up evenly for about 2 minutes.

Place each pork belly slice into the pot once hot and let it fry gently for 2-3 minutes on each side. If you are running low on time and patience, feel free to only do two sides, it will still be delish.

Set your browned pork belly aside. After all sides have been evenly browned, remove the excess oil in the pot and leave only about 1 tablespoon of rendered pork oil in there. Feel free to save the excess pork oil for other recipes down the line. It will keep for about a week in the fridge.

Place the heat on low and toss in your ginger stirring frequently. Once there is a fragrance to the ginger (about 1-2 minutes) pour in your kimchi along with all of its juices.

Stir and scrape the bits at the bottom to lift all the flavor off of your cast iron skillet. Add more Gochugaru as desired; then add your broth, as well.

Set your oven to 375 degrees Farenheit for preheating.

Turn the heat on high and place all of your pork belly back into the stew. Bring the stew to a boil while gently stirring the contents. This will take about 5-10 minutes.

Afterwards, turn off heat and place the lid onto your cast iron pot. Place the pot into your oven and let it cook for about 1-2 hours. The longer it sits in there, the more tender the meat will be.

If you are super hungry, 30 minutes on 400 degrees will work fine, as well.

Afterwards, turn off your oven and take out the cast iron pot. The food is now ready to be served. The pork belly can be enjoyed in chunks or sliced thin so that it is easier to eat.

Serve immediately with rice and any other side dishes you have come up with.

Fun Fact: One of the first times I have cooked kimchi stew this way and it turned out incredibly delicious. Sometimes, all it does take is one try, but I have been practicing this braising method for many moons.

The Lesson: Patience will be the secret ingredient into making this pork belly more tender and delish. Let it sit in the oven or on the stove for 30 additional minutes and you will find the broth even more concentrated and potent than before.

Side Note: The level of spice on this dish is honestly up to you. Feel free to add more pepper flakes or even some whole Thai chilies if you feel like feeling the heat for this meal. It’s so heartwarming!