Korean Pork Belly Kimchi Stew

Redefining Recipes for the Digital Age

Ingredients

Start by rubbing coarse salt on both sides of the pork belly
Also rub with kimchi and let rest in the kimchi containe
Make sure the pork belly is sandwiched between the kimchi
Send into the fridge and let marinate for 2 weeks
After the 2 weeks marination, the pork belly should look like this. The pork skin should be very tough as all the moisture has extracted from the skin. DO NOT eat the kimchi from this batch!
Score the skin as shown so that all the kimchi sauce, stock and marinade go between the flesh
In a heated pan with oil, add the onion
Followed by the pork belly with skin facing up
And also add the kimchi that was used to marinate the pork to the pot
Also pour in those extra kimchi vegetables and juices
After that, add minced garlic and miso paste
On a side pot, bring the beef broth to a boil
Then add it into the pot, you want all the kimchi is immersed in the broth
Bring the heat to medium low, and let cook for 15 minutes with lid on
After that, flip the pork belly so the skin side is now facing down, also flip the kimchi to avoid sticking
Continue to cook for another 20 minutes
Once 20 minutes is up, add in tofu on the sides, and let cook for a final 10 minutes
Lastly, add in the butter for an extra nutty taste, also taste the broth here to see if you need to add extra salt or not. Once the butter is melted, sprinkle with green onions and it is ready!
Serve and enjoy!