Gochujang Glazed Braised Pork Belly with Kimchi Risotto

Instructions

1. 1

   Cut pork belly into large cubes. In a large pot, combine pork belly, water, soy sauce, mirin, brown sugar, crushed garlic, sliced ginger, and chopped scallions.

2. 2

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2 hours, or until pork belly is very tender. Skim off any excess fat as needed.

   ~120 min
3. 3

   While pork is braising, prepare the kimchi risotto. Finely chop the kimchi.

4. 4

   In a saucepan, heat the vegetable broth and keep it warm over low heat.

5. 5

   In a separate large frying pan or pot, melt the butter over medium heat. Add the Arborio rice and toast for 1-2 minutes until translucent.

   ~3 min
6. 6

   Add the chopped kimchi to the rice and sauté for another 2 minutes.

   ~2 min
7. 7

   Pour in the kimchi juice and stir well.

8. 8

   Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is al dente and the risotto is creamy.

   ~25 min
9. 9

   Once the rice is cooked, stir in the grated Parmesan cheese and a touch of sesame oil. Season with salt and pepper to taste.

   ~2 min
10. 10

    Remove the pork belly from the braising liquid. In a small bowl, whisk together gochujang and 2 tablespoons of the braising liquid to create a glaze.

    ~5 min
11. 11

    Heat a clean frying pan over medium-high heat. Sear the pork belly pieces until slightly crispy on all sides.

    ~5 min
12. 12

    Brush the pork belly with the gochujang glaze and cook for another 1-2 minutes until the glaze is caramelized and sticky.

    ~2 min
13. 13

    To serve, spoon a generous portion of kimchi risotto into each serving bowl. Top with the glazed pork belly. Garnish with chopped scallions or sesame seeds if desired.