Kimchi Glazed Pork Belly Recipe

Prep and roast pork

Preheat oven to 300°F (150°C). Score fat side lightly in a crosshatch if desired. Pat pork belly dry and season both sides with 1 1/2 tbs kosher salt and 1 tsp freshly ground black pepper. Heat 1 tablespoon neutral oil in an ovenproof skillet or Dutch oven over medium-high heat until shimmering. Sear the pork belly fat-side down 3–4 minutes until golden brown, then 2 minutes on the meat side to color. Transfer fat-side up if not already. Cover with lid or tightly with foil and roast in the preheated oven for 2 to 2 1/2 hours, until very tender but still sliceable.

Make kimchi glaze

While pork roasts, combine 1 cup finely chopped well-drained kimchi, 2 tbs kimchi juice, 2 tbs light soy sauce, 2 tbs brown sugar, 1 tbs rice vinegar, 1 tsp gochujang, 1 tsp grated ginger and 1 tsp minced garlic in a small saucepan. Bring to a gentle simmer over medium heat, stirring, and cook 6–8 minutes until mixture is thickened and glossy. Taste and adjust balance—add a pinch more sugar if too acidic or 1/2 tsp more soy if you want saltier. Keep warm.

Glaze and finish

Remove pork from oven and increase oven temp to 425°F (220°C). Brush a generous layer of kimchi glaze over the top and sides. Return uncovered to the oven for 10–12 minutes until glaze is caramelized and edges are crisp. Rest pork belly 10 minutes before slicing into 1/2-inch pieces. Reserve remaining glaze for serving.

Preheat oven to 425°F (220°C) if not already hot from finishing the pork. Toss 4 cups broccoli florets with 1 tablespoon olive oil, 1/2 tsp sea salt and 1/4 tsp black pepper on a sheet pan. Roast 14–18 minutes, shaking pan once, until edges are browned and tender-crisp. Remove and let cool slightly.

In a bowl combine the roasted broccoli, 1 cup pomelo segments, 1 cup shredded green cabbage, 2 tbs thinly sliced scallions and 1/4 cup chopped cilantro. Toss gently and set aside; dressing will be added just before plating.

For a quick ferment/pickle (same-day): place 2 cups julienned kohlrabi in a non-reactive bowl. Dissolve 1 tsp kosher salt and 1 tsp sugar in 1/2 cup water, then add 2 tbs rice vinegar to make a brine. Pour brine over kohlrabi, pressing to submerge. Cover and refrigerate at least 1 hour (preferably 4–6 hours) to develop tang. For longer fermentation, pack into a jar and let sit at cool room temperature 24–48 hours before refrigerating. Drain before serving, reserving a little brine if you like for seasoning.

Whisk together 1/2 cup full-fat coconut milk, 2 tbs fresh lime juice, 1 tsp fish sauce, 1/2 tsp crushed garlic, 1/2 tsp grated ginger and 1/2 tsp sugar in a bowl. Add 2 tbs cold water to thin to a pourable consistency and season with 1/4 tsp salt. Taste and adjust acidity or salt. Chill until plating.

Whisk 1 tsp red curry paste with 1 tbs rice vinegar, 1 tbs lime juice and 1 tsp honey until smooth. Slowly whisk in 2 tbs neutral oil and 1/2 tsp sesame oil to emulsify. Season with 1/4 tsp salt. Taste and adjust—add more honey for sweetness or more vinegar for brightness. Keep at room temperature until serving.

Just before plating, toss the roasted broccoli & pomelo salad with 2–3 tbs of the red curry vinaigrette (to taste) so vegetables are lightly coated.

Rinse 1/4 cup uncooked wild rice and drain. In a small saucepan, bring 1 cup neutral oil to 375°F (190°C) — use a deep-fry thermometer. Carefully add the dry wild rice in small batches (about 1–2 tbs at a time); it will puff quickly and may pop. Fry 8–12 seconds until puffed, then remove with a slotted spoon to paper towels. Immediately season with 1/4 tsp salt. If oil cools, reheat to 375°F between batches. Puffed wild rice will be crisp and airy—use as a crunchy garnish.

To plate: spoon a little chilled coconut leche de tigre onto each plate as a base smear (about 1–2 tbs). Place a mound of roasted broccoli & pomelo salad dressed with red curry vinaigrette to one side. Arrange 4–6 slices of kimchi-glazed pork belly across the plate. Add a small spoonful of fermented kohlrabi alongside for brightness.

Drizzle additional kimchi glaze or a touch of the red curry vinaigrette over the pork if desired. Sprinkle puffed wild rice over the salad and pork for crunch, scatter toasted sesame seeds and microgreens/cilantro, and finish with lime wedges on the side. Serve immediately.