With homemade kimchi so easily available at home as I made them very often :) , I tend to use them in stir fry dishes. Last Saturday, I bought two strips of pork belly from the butcher and decided to stir fry them with kimchi. You will never know how good it is until you have tasted them :) I had two bowls of rice and Wild Boar who is not fond of kimchi enjoyed this dish too. The pork belly was succulent and flavored with the homemade kimchi. I am so happy that I could make my own kimchi to near perfection now. And it has made cooking simple dishes like this so much tastier and I hope you will want to try making your own kimchi so that you can try this dish out. I saw this recipe on Marc's blog -No Recipes , and being a fan of kimchi, I will not let this go off my sight :p
read on for the recipe and the link to homemade kimchi :)
Buta Kimchi /Pork And Kimchi Stir Fry - adapted from No Recipes
1/2 pound sliced pork belly or ton torro
2 cups kimchi roughly chopped
1/2 onion thinly sliced
1 tablespoon of gochujang
1 tsp soy sauce
2 scallions thinly sliced
Kewpie Mayonaise (optional)
Heat a skillet or wok until very . Add the pork in a single layer and dry undisturbed until some fat has rendered out. Scrape the pork off the pan and quickly stir fry until cooked. Transfer the meat to a plate and drain off all but a tablespoon of fat.
Add the kimchi, and onion and stir fry for a minute. Return the pork to the pan along with the gochujang and soy sance then continue stir frying until the kimchi is cooked and the pork is tender. If your pork is sliced thicken than a few millimeters, you'll probably need to cover it and cook over low heat for 10-15 minutes to tenderize it. If there's any extra liquid remaining at the bottom, turn the heat up to high and reduce until the sauce coats the meat and kimchi.
Drizzle with sesame oil, sprinkle with scallions and serve. If you want , you can squirt some Kewpie mayonaise on top.
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