Stir-Fried Pork Belly with Kimchi
- TOTAL TIME: 15 MIN
- SERVINGS: 2
Izakaya Ten in New York adds kimchi, the pungent Korean condiment, to a pork stir-fry. Fresh pork belly, available at Japanese markets, has the ideal fat-to-lean-meat ratio to temper the kimchi's intensity.
- 1 tablespoon vegetable oil
- 3/4 pound thinly sliced fresh pork belly, cut into 2-inch strips
- 3/4 pound kimchi
- 1 1/2 tablespoons soy sauce
- 1/4 teaspoon Asian sesame oil
- 1 scallion, thinly sliced
- In a large skillet, heat the oil until shimmering. Add the pork in a single layer and cook over high heat, turning once, until crisp, 6 minutes. Drain the pork on paper towels and pour off all but 2 tablespoons of the fat from the skillet. Add the kimchi and stir-fry over high heat for 2 minutes. Add the pork and toss. Stir in the soy sauce and transfer to a bowl. Drizzle with the sesame oil and garnish with the scallion.
Beer is the most popular alcoholic beverage in Japan, but only a few Japanese brands are widely available in the U.S. Kirin Ichiban, a citrus-edged lager, is refreshing with the spicy kimchi and fatty pork.
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