Kimchi Braised Pork Belly with Crispy Grains

Instructions

1. 1

   Cut the pork belly into 1.5-inch cubes. Place the pork belly in a large pot. Cover with water and bring to a boil for 5 minutes to blanch. Drain and rinse the pork belly.

   ~10 min
2. 2

   Return the blanched pork belly to the cleaned large pot. Add the kimchi, kimchi juice, gochujang, soy sauce, mirin, sesame oil, minced garlic, grated ginger, and 2 cups of water. Stir to combine.

   ~5 min
3. 3

   Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2.5 to 3 hours, or until the pork belly is very tender and easily pierced with a fork. Stir occasionally.

   ~180 min
4. 4

   While the pork is braising, prepare the crispy grains. In a small bowl, combine the cooked rice and barley. Heat 2 tablespoons of vegetable oil in a frying pan over medium-high heat.

   ~5 min
5. 5

   Add the rice and barley mixture to the hot oil. Spread it out evenly and cook without stirring for about 5-7 minutes, until the bottom layer is golden brown and crispy. Then, stir and cook for another 2-3 minutes to crisp up other parts.

   ~10 min
6. 6

   Once the pork is tender, remove the pork belly from the pot using a slotted spoon and set aside. Increase the heat to medium-high and let the sauce simmer for another 5-10 minutes to thicken slightly.

   ~15 min
7. 7

   Return the pork belly to the thickened sauce and toss to coat. Cook for another 2 minutes to ensure it's heated through.

   ~2 min
8. 8

   To serve, place a portion of the kimchi braised pork belly over a bed of steamed rice. Top generously with the crispy rice and barley mixture. Garnish with sliced green onions and sesame seeds.

   ~5 min