For the pork: Preheat the oven to 300 degrees F. In a large pot or roasting pan, stir to combine the fish sauce, chili sauce, sugar, mirin, sriracha and chili paste. Add the pork to the pan. Bake, turning after 1 hour, until the pork is tender and fully cooked, about 2 hours. Transfer the pork belly to a cutting board to cool completely; dice into large chunks. Reserve the pork.;
For the broth: Meanwhile, heat the chicken broth in a large saucepan. Stir in the chili sauce, soy sauce, fish sauce and chili paste; simmer about 5 minutes. Add the Korean rice cakes, kimchi, hominy and reserved pork. Cook until the rice cakes are tender, about 5 minutes. Before serving, stir in the lime juice. Garnish the stew with the cumin, cilantro and garlic chives.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Urban Belly