Ingredients (serves 4):
600g European pork belly, skinless
Toasted sesame seeds
Dried seaweed
Salt pepper
1 white onion, thinly sliced
400g kimchi, chopped into bite-sized pieces
For the Marinade:
2 tbsp Gochujang
1 tsp Gochugaru
1 tbsp Mirin
2 tbsp Soy sauce
1 tbsp sugar
2 garlic cloves, chopped
1 tbsp sesame oil
Preparation:
1. For the garnish, break up the dry seaweed into small chunks and mix with sesame seeds, set aside.
2. For the marinade, mix all the ingredients until homogenous.
3. Slice the pork belly into 4 thick portions and coat in the marinade. Leave to rest for 3-4 hours.
4. Preheat an oven to 180C.
5. In a large skillet over medium heat, place the pork belly fat-side down and cook, ensuring the fat renders out and you get a golden crust. Turn until all sides are coloured. Move the pork belly to a baking sheet lined with foil or baking paper.
6. Roast the pork belly until tender, turning occasionally. Approximately 30 minutes.
7. In the same pan you cooked the belly in, add a tablespoon of oil and fry the onion until tender. Incorporate the kimchi and fry until fragrant and crispy.
Plating
1. Arrange the kimchi on a crescent pattern on the plate, plate the sliced pork belly in the centre and sprinkle with the dried seaweed and sesame seed mix.
