Kimchi Pork Belly Stir Fry

Ingredients

500g pork belly (skin removed)

1 onion, sliced

3 spring onions

4 garlic cloves, sliced

200g kimchi, chopped

Vegetable oil

Sesame seeds (to garnish)

The Sauce

2–3 tablespoons gochugaru (Korean chilli flakes)

1 tablespoon gochujang

1 tablespoon light soy sauce

1 teaspoon sugar

1 teaspoon sesame oil

PREPARATION

COOKING

Method

1. Heat a wok or frying pan over medium-high heat with a small drizzle of oil until smoking hot and ready for the pork.

2. Lay pork belly slices flat in a single layer and cook undisturbed for several minutes until deeply golden and caramelised underneath.

3. Turn the pork over and continue cooking on the other side until lightly crisp while still remaining juicy inside.

4. Remove the pork briefly and cut into chunky bite-sized pieces using scissors or a knife.

5. Return the pork to the pan and scatter sliced onions over the top, allowing them to caramelise quickly in the pork fat.

6. Stir fry the onions over high heat for a few minutes until softened and lightly browned around the edges.

7. Add chopped kimchi and toss thoroughly, allowing the fermented juices to coat the pork and onions evenly.

8. Add spring onions and sliced garlic, stir frying briefly until fragrant while keeping the garlic from burning.

9. Sprinkle over gochugaru and stir well so the chilli flakes toast slightly in the heat.

10. Add gochujang, soy sauce and sugar, mixing thoroughly until the pork becomes coated in a glossy spicy sauce.

11. Continue stir frying over high heat until everything is bubbling and lightly caramelised around the edges.

12. Turn off the heat and drizzle over sesame oil, folding it through gently for extra aroma and richness.

13. Finish with sesame seeds and serve immediately while hot.

School of Wok Tips

• Don’t overcrowd the pan or the pork will steam instead of caramelise.

• Kimchi adds both seasoning and acidity, so taste before adding extra salt.

• Use pork belly with a balance of meat and fat for best texture.

• Add sesame oil at the end to keep its flavour fresh and nutty.

FAQs

What is kimchi?

A Korean fermented vegetable dish, usually made with cabbage and chilli.

Can I use another cut of pork?

Yes, pork shoulder or pork neck also work well.

Is this dish very spicy?

It has a strong chilli heat, but you can reduce the gochugaru if preferred.