Pork Belly Recipe
Slow Cooked In Soy Sauce, Mirin, White Wine, Mustard, And A Hint Of Spice, Farm Kimchi, Served With Cabbage Salad
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Ingredients
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Pork Belly
Cabbage Salad
Farm Kimchi
Method
Pork Belly Preparation
- 1
Prepare the Marinade
In a large bowl, combine soy sauce, mirin, white wine, Dijon mustard, minced garlic, grated ginger, red pepper flakes, and black pepper. Mix well.
- 2
Marinate the Pork Belly
Place the pork belly in a large resealable bag or a shallow dish. Pour the marinade over the pork, ensuring it's fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.
- 3
Slow Cook the Pork Belly
Transfer the marinated pork belly to a slow cooker. Pour any remaining marinade over the top. Cover and cook on low for 6-8 hours, or until the pork is tender and easily pulls apart.
Cabbage Salad Preparation
- 4
Make the Salad
In a large bowl, combine shredded green cabbage, shredded carrot, and sliced green onions.
- 5
Dress the Salad
In a small bowl, whisk together sesame oil, rice vinegar, salt, and black pepper. Pour the dressing over the cabbage mixture and toss to combine. Let it sit for 10 minutes before serving.
Farm Kimchi Preparation
- 6
Prepare the Kimchi
In a large bowl, combine Napa cabbage wedges, gochugaru, minced garlic, grated ginger, fish sauce, sugar, and water. Toss until the cabbage is well-coated.
- 7
Ferment the Kimchi
Transfer the kimchi mixture to a clean jar or container. Press down to remove air pockets and seal. Let it sit at room temperature for 1-2 days, then refrigerate to stop the fermentation process.