Serves 8
25 min
Stir-Fried Pork Belly with Kimchi
Recipe GLPRb1294799e982a1
Tender strips of pork belly stir-fried until crispy and caramelized, then combined with tangy fermented kimchi, soy sauce, and sesame oil. This quick, savory dish delivers bold Korean-Chinese flavors in under 20 minutes. Topped with fresh scallions for brightness. Naturally low-carb and dairy-free.
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Ingredients
1 tablespoon vegetable oil
3/4 pound thinly sliced fresh pork belly, cut into 2-inch strips
3/4 pound kimchi, drained and roughly chopped
1 1/2 tablespoons soy sauce
1/4 teaspoon Asian sesame oil
1 scallion, thinly sliced
Directions
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
Add the pork belly strips to the hot oil and cook, stirring occasionally, for 6–8 minutes until the edges are crispy and golden brown and the fat has rendered. The pork should reach an internal temperature of 145°F for food safety.
Stir in the drained kimchi and soy sauce, mixing well to combine with the pork.
Cook for 1–2 minutes, stirring frequently, until the kimchi is warmed through and flavors meld together.
Remove from heat and drizzle with the sesame oil, tossing gently to coat.
Divide among serving plates and top with fresh sliced scallion. Serve immediately.
