This riff on Mexican chili is wonderful. Serve with warm wheat tortillas or consume in a bowl like chili with fresh jalapenos on top. You could also top a warm corn tostada with it and garnish it like a taco.
| Prep Time: | 25 mins |
| Cook Time: | 17 mins |
| Additional Time: | 15 mins |
| Total Time: | 57 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 teaspoon dried thyme
- 1 teaspoon dried dill weed
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 2 pounds pork belly strips
- 1 cup chopped kimchi
- 1 bulb garlic, cloves separated and peeled
- 3 scallions (pajori), chopped
- 2 tablespoons doenjang (Korean soybean paste)
- 2 tablespoons gochujang (Korean hot pepper paste), or more to taste
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 ½ teaspoons sesame seeds
- 1 teaspoon rice wine
- 1 teaspoon brown sugar
Instructions
- Mix thyme, dill, rosemary, and garlic powder together in a small bowl. Rub over both sides of each pork belly strip. Let stand at room temperature, about 15 minutes.
- Heat a large skillet over medium-high heat. Cook pork belly strips until well browned, about 7 minutes per side. Transfer to a paper towel-lined plate, reserving some grease in the skillet. Cut strips into bite-sized pieces.
- Saute kimchi, garlic cloves, and scallions in the reserved grease over medium-high heat until starting to brown, about 3 minutes. Drain on a paper towel-lined plate.
- Mix doenjang, gochujang, sesame oil, minced garlic, sesame seeds, rice wine, and brown sugar in a bowl to make ssamjang sauce.
- Serve pork belly strips with kimchi, garlic, scallions, and ssamjang sauce.
- Substitute fresh herbs for the dried if preferred.
- Substitute honey for the brown sugar if desired.
- If you are pressed for time, you can skip the herb rub and buy ready-made ssamjang sauce sold at the Korean market. This will cut prep and cooking time in half.
Nutrition Facts
| Calories | 349 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 7 g |
| Sodium | 1594 mg |
| Sugars | 3 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Loved the herb rub flavor, and will certainly be making this again! I used thick sliced pork belly and covered the pieces with the rub by placing them in a ziploc bag and moving the contents until the rub was evenly distributed.