Recipe courtesy of Urban Belly

Kimchi Stew with Braised Pork

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  • Level: Intermediate
  • Total: 3 hr 30 min
  • Prep: 20 min
  • Cook: 3 hr 10 min
  • Yield: 8 servings
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Ingredients

Braised Pork:

Broth:

Directions

  1. 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.;

Broth:

  1. 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.

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