Kimchi-Braised Pork Belly with Crispy Garlic Shards

Instructions

1. 1

   Sear the pork belly on all sides in a large pot over medium-high heat until golden brown. Remove pork belly and set aside. (5 minutes)

   ~5 min
2. 2

   In the same pot, add the aged kimchi and sauté for 2 minutes until fragrant. (2 minutes)

   ~2 min
3. 3

   Add kimchi juice, gochujang, gochugaru, soy sauce, mirin, rice vinegar, and brown sugar to the pot. Stir well to combine. (1 minute)

   ~1 min
4. 4

   Return the seared pork belly to the pot, add the water, and bring to a boil. Reduce heat to low, cover, and simmer for 2.5 hours, or until the pork belly is fork-tender. (150 minutes)

   ~150 min
5. 5

   While the pork belly is braising, thinly slice the garlic cloves using a mandoline slicer or a very sharp knife. (10 minutes)

   ~10 min
6. 6

   Heat the neutral oil in a small saucepan over medium heat until it reaches 300°F (150°C). Carefully add the sliced garlic and fry, stirring occasionally, until golden brown and crisp. This will take about 3-5 minutes. Be vigilant as garlic burns quickly. (5 minutes)

   ~5 min
7. 7

   Remove the crispy garlic shards from the oil using a slotted spoon and drain on paper towels. Reserve the garlic-infused oil for other uses if desired. (2 minutes)

   ~2 min
8. 8

   Once the pork belly is tender, remove it from the pot and slice into thick pieces. (2 minutes)

   ~2 min
9. 9

   Simmer the braising liquid for another 5-10 minutes to thicken slightly. (5 minutes)

   ~5 min
10. 10

    Arrange the sliced pork belly on a serving platter. Spoon the thickened kimchi braising liquid over the pork. (1 minute)

    ~1 min
11. 11

    Generously sprinkle the crispy garlic shards and thinly sliced scallions over the pork belly just before serving. (1 minute)

    ~1 min