Kimchi Stew with Braised Pork

Recipe courtesy Urban Belly
Show: Unique Eats Episode: Asian
TOTAL TIME: 3 hr 30 min
Prep: 20 min
Inactive Prep: --
Cook: 3 hr 10 min
YIELD: 8 servings
LEVEL: Intermediate

ingredients

BRAISED PORK:
  • 1/2 cup sriracha
  • 1/2 cup Korean chili paste
  • 4 pounds pork belly or boneless butt, cut in large pieces to fit in pan
BROTH:
  • 6 cups unsalted chicken stock
  • 2 1/2 cups sweet chili sauce
  • 1 cup soy sauce
  • 1 cup fish sauce
  • 1/2 cup Korean chili paste
  • 2 pound bag flat, oval Korean rice cakes
  • 2 cups chopped Napa kimchi
  • 1 (12-ounce) can hominy, drained and rinsed
  • 1/4 cup fresh lime juice
  • 2 tablespoons toasted cumin seeds, for serving
  • 1/4 cup chopped fresh cilantro, for serving
  • 1/4 cup chopped fresh garlic chives, for serving
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Directions

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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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