Korean Kimchi Pork Stir Fry

INGREDIENTS

  • ½ lb thinly-sliced pork belly.
  • ⅛ tsp freshly ground black pepper                                                                            
  • ⅛ tsp kosher salt 
  • ½ lb kimchi 
  • Carot, cumcumber, and beansprout
  • 1 Tbsp oil

For the Seasonings

  • 1 Tbsp sake
  • 1 Tbsp kimchi juice (it's the juice from the kimchi jar)
  • 2 tsp soy sauce
  • 1 tsp roasted sesame oil
  • sesame seeds

INSTRUCTIONS

  • Gather all the ingredients.
  • Cut the kimchi into smaller pieces with a knife or a pair of scissors.
  • Cut the vegetables in strips and small pieces.
  • Cut the thinly sliced pork belly into 2-inch (5 cm) pieces.
  • Season the pork belly slices with salt and pepper.

To Stir-Fry

  • Preheat a large frying pan over medium-high heat. When the pan is hot, add the sesame oil, spread it evenly, and then add the pork belly slices.
  • Stir-fry the pork with a blunt-end wooden spatula until it is no longer pink. If your pork belly has rendered too much fat, you can wipe off the excess oil in the pan with a paper towel. 
  • Add the vegetables to the pan.
  • Stir-fry until the vegetables are slightly tender, about 2-3 minutes. Then, add the sake and mix well.
  • Add the kimchi and stir to mix with the rest of the ingredients.
  • Add the kimchi juice and soy sauce. Stir-fry until there is no liquid left in the pan, about 1 minute.
  • Drizzle the sesame oil on top and mix it all together.
  • Transfer the stir-fry to a serving plate or individual plates, sprinkle some white sesame seeds for garnish. Serve hot with steamed rice.
Korean Kimchi Pork Stir Fry

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