Braised Pork Belly with Napa Kimchi and Scallion Salad

Pork belly seared golden then braised with fiery napa kimchi, ginger, and fish sauce until meltingly tender. In the spirit of Jars Buried Before Frost, it recalls late Joseon kimjang, when villages salted winter into buried earthenware before the ground locked shut.

Serves 4

Estimate for one serving

• 450 cal
• 8g protein
• 25g carbs
• 5.2g fat
• 4g fiber

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Ingredients

• 1.5 pounds cut into 1-inch cubes pork belly
• 3 cups napa cabbage kimchi
• 6 cloves garlic
• 2 tbsp grated ginger
• 3 tbsp fish sauce
• 2 tbsp gochugaru
• 2 cups water
• 6 stalks scallions
• 1 tsp toasted sesame seeds
• 1 tsp rice vinegar

Instructions

1. 1In a heavy pot over medium heat, sear the pork belly cubes on all sides until golden, about 8 minutes. Remove excess fat if needed, leaving 1-behind.
2. 2Add minced garlic, grated ginger, fish sauce, gochugaru, and the napa cabbage kimchi with its juices. Stir to coat the pork and cook for 3 minutes.
3. 3Pour in water, bring to a boil, then reduce to a gentle simmer. Cover and braise for 50-55 minutes until the pork is fork-tender, stirring occasionally.
4. 4While the pork braises, slice scallions thinly on the bias and toss with rice vinegar and toasted sesame seeds to make a bright salad. Serve the braised pork and kimchi over steamed rice with the scallion salad on top.