Kimchi Pork

Method7 steps · about 21 min

1. 1

   Step 1: Heat a large pan over medium-high heat and sauté the thin pork-belly (½ lb) pieces in their own rendered fat for about 3 minutes, until cooked through and at least 145°F (63°C). Transfer the pork to a clean plate and leave it undisturbed for at least 3 minutes while cooking the onion. Keep the rendered fat in the pan.

   Fry thin pork belly · 3 minUses ½ lb pork belly, thinly sliced and cut into 2-inch pieces

2. 2

   Step 2: In the same pan, sauté the sliced onion (1) in the rendered pork fat for about 4 minutes, until it begins to brown. The pork stays on its plate; the tablespoon of sesame oil is reserved for finishing.

   Brown sliced onion · 4 minUses Rendered pork fat remaining in the pan · 1 medium onion, sliced

3. 3

   Step 3: Add the two stalks of cut green onions (2 stalks) to the browned onion and fry for 1 minute.

   Fry green onions · 1 minUses Browned onion in rendered pork fat · 2 stalks green onions, cut into 2-inch pieces

4. 4

   Step 4: Add the half pound of chopped kimchi to the onion and green onions and fry for 2 minutes.

   Fry chopped kimchi · 2 minUses Cooked onion and green-onion mixture · ½ lb kimchi, chopped

5. 5

   Step 5: Return the one cooked, rested pork-belly batch to the kimchi-and-onion mixture. Sauté together for 1 minute, until evenly hot.

   Heat combined pork and kimchi · 1 minUses Cooked and rested thin pork belly · Cooked kimchi and onion mixture

6. 6

   Step 6: Add the one tablespoon soy sauce and one tablespoon toasted sesame oil to the combined stir fry. Stir to distribute, then turn off the heat. Divide into two servings and eat hot, with the actual amount of ready-cooked rice wanted if using it.

   Uses Combined cooked pork, kimchi and onion stir fry · 1 tbsp soy sauce · 1 tbsp toasted sesame oil · Cooked rice as wanted for serving

7. 7

   Step 7: Cool any saved portion promptly and refrigerate in a sealed container within 2 hours. Use within the source 2–3-day window. Reheat in the microwave in 30-second increments until the cooked leftovers are hot throughout and reach 165°F (74°C).

   Uses Actual leftover cooked kimchi-pork stir fry