Let me start off by saying that this not-to-be-missed dish . . . takes several hours to make. Even though the recipe involves a time commitment, someone who enjoys cooking will take pleasure in the process, and the end result is all the more satisfying. And I promise you, when you make this dish, it will blow everyone away! The succulent pieces of pork belly are melting on the inside and crispy on the outside. Spicy kimchi is the perfect counterpoint to the unctuous belly. Sweet, spicy, hot, cold, crispy, fatty, crunchy, and chewy—this dish has got it all.

　　

Ingredients

serves 6

　　3 pounds pork belly, skin removed, excess fat trimmed

　　1/4 cup plus 2 tablespoons Momoya Kimchi Base (see page 233)

　　1/4 cup honey

　　Canola oil, for frying

　　1/2 cup all-purpose flour

　　1 1/2 cups Kimchi (page 233) or storebought kimchi

　　3 tablespoons salted roasted peanuts, chopped

　　1/2 cup radish sprouts or microgreens

　　

Step 1

Score the top of the pork flesh about 1/4 inch deep every 1/4 inch in a crosshatch pattern. Put the pork in a large baking dish and rub the meat all over with 2 tablespoons of kimchi base. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours or, even better, overnight.

　　

Step 2

Preheat the oven to 325°F.

　　

Step 3

Remove the plastic wrap from the pork and replace with a piece of aluminum foil. Bake the belly for 2 1/2 hours, or until the meat is super soft. Remove the pork from the oven and transfer to a platter or baking dish. Allow the meat to cool to room temperature, then cover and refrigerate for roughly 2 hours. Discard all of the pork fat left in the baking dish.

　　

Step 4

To prepare the glaze, in a small bowl combine the remaining 1/4 cup kimchi base and the honey; set aside.

　　

Step 5

Heat 3 inches of oil to 350°F in a countertop electric fryer or deep pot. If you don’t have a deep-fry thermometer to maintain the temperature, a good way to test if the oil is hot enough is to stick the end of a wooden spoon or chopstick in it. If bubbles circle around the end, then you’re good to go.

　　

Step 6

Remove the pork from the fridge and cut into 6 equal pieces. Spread the flour on a plate and dredge all sides of the pork in the flour, tapping off the excess.

　　

Step 7

Using a slotted spoon, carefully slip 3 of the pork pieces at a time into the hot oil. Fry until the pork belly is crispy and brown on all sides, about 5 minutes. Transfer the pork to a platter lined with paper towels to drain. Repeat with the remaining pork belly pieces.

　　

Step 8

To serve, divide the kimchi among 6 small shallow bowls. Place a piece of the crisp pork belly in the center. Drizzle a little bit of the glaze on top and sprinkle with peanuts. Garnish with the sprouts.

　　Michael's Genuine Food