Pork Belly Kimchi-jjim (Braised Pork and Kimchi)

How to make it

1. 1

   Blanch the whole pork belly slab in boiling water to clean off the scum.

2. 2

   Line the bottom of a pot with the sour kimchi and lay the pork belly on top.

3. 3

   Pour in the minced garlic, gochugaru, kimchi brine, and water, put the lid on, and steam-braise it over low heat for 40 minutes to 1 hour.

4. 4

   Add the onion and green onion and cook 10 minutes more.

5. 5

   Lift the meat out, slice it thick, and serve it with the kimchi.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Too salty? Do not add water — it thins the sauce. Add more radish, potato, or onion instead and let them take up the salt.