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Kimchi Stew with Braised Pork
Recipe courtesy Urban Belly
- Total Time:
- 3 hr 30 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 3 hr 10 min
- Level:
- Intermediate
- Yield:
- 8 servings
Ingredients
- BRAISED PORK:
- 1 cup fish sauce
- 1/2 cup sweet chili sauce
- 1/2 cup packed brown sugar
- 1/2 cup mirin
- 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
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.