Well, doesn’t this look like a red hot mess. This kimchi pork stir fry is just what you need at the end of a long day, to eat what you feel because your manager said something inflammatory.
This simple stir fry would pair very nicely with some sesame spinach, smashed cucumber salad, or 5 minute bean sprout side dish.
The Classic Duo
Kimchi and pork are a classic Korean duo.
They are spotted together in soups, lettuce wraps, and might be coming soon to a theatre near you.
Get to know these two a little better with this stir-fry.
It’s easy enough, quick enough, and reliable enough to make when you’re having that kind of day and don’t really want to be bothered to cook something complicated.
5 Ingredients
With just 5 ingredients, you just need to be there to stir them together.
- Spicy, sour, over-fermented kimchi
- Fatty pork belly – this is bacon without the curing and smoking
- Fresh ginger – for zest and freshness
- Onion – to bulk up this dish, and it just goes so well with meat
- Green onion – for color and freshness
No Soy Sauce
Some recipes add soy sauce to this stir fry.
Depending on how salty your kimchi is or is not, you can add if you wish.
Show me the bacon?
You could try this with regular bacon instead of plain pork belly.
It just might be a bit salty since the kimchi already has quite a bit of salt.
How to Make Kimchi Pork Stir-Fry
Step 1: Slice everything
Slice the onion 1/4″ thick, slice the green onion into 2″ strips, and mince ginger.
If the napa cabbage red kimchi is not already cut into 2″ squares, you will need to cut that too.
Sometimes, you can find pork belly already thin sliced 1/4″ thick.
If not, you can buy a block of pork belly, and slice as thin as you can.
Step 2: Cook Onion and Pork
Heat a pan to medium high heat. If using a non-stick pan, you don’t need oil, since the pork will glaze the pan with its drippings.
If using a regular pan, add 1 tsp of oil to coat the pan.
Add the pork and onion and cook for 2-3 minutes until the pork is slightly browned.
If there is a lot of excess fat in the pan, drain before adding the kimchi, so the final dish is not too greasy.
Step 3: Add Kimchi
Add kimchi and keep stirring.
Cook 3-5 minutes. You want the kimchi to soften and not be crunchy anymore.
Step 4: Add aromatics
The green onion and ginger don’t need long.
Add to the pan and stir for 1-2 minutes just until they get soft.
Step 5: Serve hot
Kimchi and pork have now become one.
This is a salty dish, so do eat with brown rice, cauliflower rice, or vegetables.
Tips to make it better @home
- If you don’t have kimchi that has gone sour or over fermented, this still works with regular kimchi.
- If you are not using a nonstick pan, add a tsp of oil with the pork and onion to keep from sticking.
- If you prefer to keep it simple, skip the onion, ginger, and green onion. It still works, but I just like adding those vegetables if I have them.
- Kimchi varies so widely in flavor and saltiness. Stir fry in some soy sauce at the end if it needs more flavor.
- You could try this with bacon instead of plain pork belly, but it may be very, very salty.
Related Posts
Easy Kimchi Recipe – w/o buying a lot of stuff
Vegan Kimchi Fried Rice is Fast & Luscious
Easy Korean Seaweed Salad Recipe (Vegan & Paleo)
Easy Kimchi & Pork Belly Stir Fry
Ingredients
- 1/4 lb thinly sliced pork belly 1/4" thick
- 1/4 ea onion sliced 1/4" thick
- 1 c kimchi preferably overfermented and sour
- 1 Tb ginger minced
- ea green onion Cut into 2" pieces
Instructions
- Heat pan to medium high heat. Add pork belly and onion. Cook for 2-3 minutes stirring until pork and onion are slightly browned. If there is excess oil from the pork belly, remove it before adding kimchi.
- Add kimchi and cook for 3-5 minutes until kimchi is almost turning translucent.
- Add ginger and green onion and cook for 1-2 minutes to remove rawness.
Notes
- If you don't have kimchi that has gone sour or over fermented, this still works with regular kimchi.
- If you are not using a nonstick pan, add a tsp of oil with the pork and onion to keep from sticking.
- If you prefer to keep it simple, skip the onion, ginger, and green onion. It still works, but I just like adding those vegetables if I have them.
- Kimchi varies so widely in flavor and saltiness. Stir fry in some soy sauce at the end if it needs more flavor.
- You could try this with bacon instead of plain pork belly, but it may be very, very salty.
Nutrition
P.S. Do you love a hot, tasty mess? Please spread the Asian ♥ and share!
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