This recipe is an absolute flavor explosion. Imagine tender, melt-in-your-mouth pork belly, glazed with a spicy, savory, and slightly sweet kimchi-butter sauce. It's the perfect dish for a special occasion or a cozy night in. I first made this for a friend's birthday party, and it was an instant hit! Everyone was raving about how delicious and unexpectedly amazing it was. Seriously, you need to try this!
The beauty of this recipe lies in its simplicity. There's nothing overly complicated involved, and most of the ingredients are pantry staples. What makes it truly special, though, is the magical combination of flavors. The spicy kick of the kimchi contrasts beautifully with the richness of the butter, while the sweetness of the brown sugar balances out the savory elements. It's a symphony of taste, I tell you!
Required Equipments
- Large skillet or wok
- Small bowl
- Whisk
- Baking sheet
- Meat thermometer
- Tongs
Kimchi Butter Glazed Pork Belly
This kimchi-butter glazed pork belly recipe is a masterpiece of flavor and texture. The tender, melt-in-your-mouth pork belly is perfectly complemented by a spicy, savory, and slightly sweet glaze that will tantalize your taste buds.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 65 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). This is super important, otherwise, your pork belly may not cook evenly. Trust me on this one, I've learned the hard way!
- Pat your pork belly dry with paper towels. Seriously, dry it well, excess moisture is the enemy of crispy skin!
- In a small bowl, whisk together the kimchi, butter, gochujang, soy sauce, brown sugar, sesame oil, garlic, and ginger. Make sure everything is nicely combined; otherwise, you might end up with some very spicy and some very mild parts.
- Score the pork belly skin in a crosshatch pattern about 1/4 inch deep. Be careful not to cut all the way through. This will help render the fat better and make it super crispy.
- Place the pork belly, skin-side up, on a baking sheet lined with parchment paper. This makes cleanup a breeze!
- Generously apply the kimchi-butter glaze all over the pork belly, making sure to get into those little scored crevices. Don't be shy with the glaze!
- Bake for 1 hour and 15 minutes, or until the skin is golden brown and crispy. You'll probably start to smell deliciousness about halfway through. Get ready to drool!
- Check the internal temperature of the pork belly with a meat thermometer; it should register 145°F (63°C) in the thickest part. If it's not quite there, continue baking in 15-minute intervals, checking the temperature each time.
- Once the pork belly reaches the desired temperature, remove it from the oven. Let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful pork belly.
- Slice the pork belly into 1/2-inch thick slices and serve immediately. Garnish with some extra green onions and sesame seeds if you're feeling fancy. Or just eat it straight up; it's amazing either way!
📝 Notes
- For extra crispy skin, you can broil the pork belly for the last few minutes of cooking. But watch it carefully, it can burn easily!
- Don't forget to let the pork belly rest before slicing, so it remains juicy and flavorful.
- Feel free to experiment with different amounts of gochujang to adjust the level of spiciness to your liking.
🍎 Nutrition
Calories: 500 kcal
Protein: 30g
Fat: 40g
Carbohydrates: 15g
Fiber: 2g
Calcium: 20 mg
