# Kimchi Braised Pork Belly

> Kimchi Jjim (김치찜)

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/kimchi-braised-pork-belly/

- Cuisine: Korean
- Course: Main Dish
- Time: prep 15 min, cook 3 hr, total 3 hr 15 min
- Serves: 4

## Ingredients

### For the Braise

- 2 lbs pork belly (cut into 1½-inch thick pieces)
- 3 cups aged kimchi (roughly chopped)
- ½ cup kimchi juice (from the kimchi container)
- 1 medium onion (sliced)
- 3 green onions (cut into 2-inch pieces)
- 6 cloves garlic (minced)
- 1 tbsp ginger (minced)
- 2 tbsp neutral oil (vegetable or grapeseed)

### For the Braising Sauce

- ¼ cup gochujang (Korean red pepper paste)
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp mirin (or 1 tbsp sugar + 1 tbsp water)
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 Korean pear (grated (or ½ regular pear))
- 2 tbsp rice wine (or dry white wine)

### For Finishing

- 2 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 2 green onions (thinly sliced)
- For Serving
- Steamed white rice
- Lettuce or perilla leaves for wrapping (optional)

## Instructions

1. In a large, heavy-bottomed pot or Dutch oven, heat oil over medium-high heat. Add pork belly pieces and sear on all sides until golden brown, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding.
2. Reduce heat to medium and add sliced onion, minced garlic, and ginger. Sauté for 2-3 minutes until fragrant.
3. In a bowl, combine all braising sauce ingredients and mix well to create a smooth paste.
4. Return all pork to the pot and add the chopped kimchi and kimchi juice. Pour the braising sauce over everything and stir gently to combine.
5. Add just enough water to barely cover the ingredients (about 1-1½ cups). Bring to a boil, then reduce heat to low.
6. Cover and simmer for about 45 minutes, stirring occasionally to prevent sticking.
7. Remove the lid and continue to simmer for another 30 minutes, allowing the sauce to reduce and thicken. The pork should be very tender and the sauce glossy.
8. During the last 5 minutes, add the green onion pieces and gently stir in.
9. Remove from heat and drizzle with sesame oil. Garnish with toasted sesame seeds and additional sliced green onions.
10. Let rest for 5 minutes before serving with steamed rice.

## Notes

#### RECIPE TIPS

- Use well-aged kimchi (at least 2 weeks old) for the best depth of flavor

- Don't rush the braising process – low and slow is key for tender pork

- Skim off excess fat from the surface during braising if desired

- The sauce should reduce to a thick, glossy consistency

- For more balanced sweetness, don't skip the grated pear

- Allow the dish to rest before serving to let the flavors settle

#### SERVING SUGGESTIONS

Serve with:

- Steamed white rice

- Fresh lettuce or perilla leaves for wrapping

- Ssamjang (dipping sauce for wraps)

- Simple cucumber or radish pickle for freshness

- Cold Korean barley tea (boricha)

#### VARIATIONS

- Use pork shoulder cut into large chunks for a leaner option

- Add quartered boiled eggs during the last 15 minutes of cooking

- Include large chunks of potato for additional heartiness

- Try with beef short ribs instead of pork belly

- Add sliced rice cakes (tteok) in the last 10 minutes of cooking

#### STORAGE

- Store in an airtight container in the refrigerator for up to 4 days

- Flavors will deepen and improve overnight

- Reheat gently in a covered pot over low heat

- Remove solidified fat from the surface if desired before reheating

- Freezes well for up to 3 months in a sealed container

## Nutrition per serving

- Calories: 1492
- Carbohydrates: 39 g
- Protein: 27 g
- Fat: 136 g
- Saturated fat: 46 g
- Fiber: 8 g
- Sugar: 21 g
- Sodium: 2045 mg