A warm and comforting pork belly kimchi stew full of tender pork and vegetables – perfect for dinners. Chef Bao uses slow cooker really locks in the flavors, and the end result will be a delicious delight perfect to share.
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Kimchi Pork Belly 2 ways
3 lb. Pork belly
1 cup Kimchi (Pickled cabbage)
1 cup Apple
1 cup Onion
2 cup Chicken broth
½ cup Sour bamboo shoot
1/8 cup Dried chili pepper
¼ cup Brown sugar
¼ cup Pickled young green pepper
¼ cup Ginger
1/8 cup Garlic
1 tsp Salt
½ tsp Black pepper
1 tsp Cumin
3 Bay leaf
Scallion (For Garnish)
1. Carve the surface of pork belly. Seasoning with salt and pepper. Set aside.
2. Warm up the large pan with medium heat, pour in cooking oil. Put in garlic, chopped onion, chopped apple, chopped pickled cabbage, sour bamboo shoot, dried chili and pickled young green pepper. Seasoning with brown sugar, salt, pepper, cumin and bay leaves. Stir-fry until sauté.
3. Transfer the soup into slow cooker, put in the marinated pork belly. Place ginger on top. And Slow cook for 8 hours.
4. After 8 hours, transfer to a plate, garnish with chopped scallion and serve immediately. (You can also put the pork belly in an oven, grill at 400°F/204°C for 10 min, serve as pork belly 2 ways)
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