Kimchi Pork Stew

5 from 1 vote

Rich, funky and spicy, this amazing Kimchi Pork Stew has bags of flavour. Meltingly tender pork belly sits in a vibrant red sauce that is super-charged in flavour and fragrance with cabbage kimchi. This stew is simple and effective and delivers all the big personality of Korean food.

Prep Time10

Cook Time2 20

Total Time2 30

Course: Main Course

Cuisine: Korean

Servings:

Calories: 968kcal

Author: Lee

Ingredients

1 tbsp vegetable oil
1.5 lb pork belly (about 700g) thick cut slices
1 leek (medium sized, cut into slices)
1 onion (small, chopped)
5 garlic cloves (minced)
10 oz kimchi (about 300g)
2 tbsp gochugaru chilli flakes (Korean chilli flakes)
1 tbsp light soy sauce
1 tsp sugar
3 cups beef stock (low sodium) (or water)
1 tsp sesame seeds (for garnish, optional)
1 tsp nigella seeds (for garnish, optional)
2 spring onions (thinly sliced for garnish, optional)

Instructions

In a large pan over a moderate heat, heat the oil and then fry the pork belly for 2 minutes per side to brown. You may need to do this in batches.
Return all the pork to the pan and add the leek, onion and garlic and fry for 3-4 minutes until softened.
Add the kimchi, gochugaru, soy sauce and sugar and stir well.
Pour in the beef stock (or water) and bring to a boil. Reduce the heat to low and gently simmer (partially covered) for 2 hours until the pork is tender. Remove from the heat.
Serve with rice or noodles and garnish with sesame, nigella and fresh, sliced spring onions.

Notes

Serve hot with fluffy boiled rice, udon noodles or soba noodles.

Fridge: this pork stew will stay good in the fridge for up to a week. Store in an airtight container or bag.
Freezer: This stew freezes excellently. Sotre in portions in freezer containers/bags for 3+ months. Cook from frozen in a microwave until piping hot, stir a few times during reheating to avoid microwave burning.

Nutrition