Description
Close to the prototype of Japanese 'Buta Kimchi', but utilizes Yanbian's aggressively sour, aged fermented kimchi (La Bai Cai) and skin-on pork belly (Wu Hua Rou), fried crispy in the pork's own rendered fat.
Restaurants serving Stir-fried Pork Belly with Yanbian Kimchi
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Skin-on Pork Belly
- La Bai Cai (Aged
- sour Kimchi)
- Garlic
- Soy sauce
- Sugar
- Sesame oil
Instructions
- [Authentic Recipe]
- Slice skin-on pork belly somewhat thickly.
- The star ingredient, 'La Bai Cai' (Yanbian Kimchi), must be deeply fermented and aggressively sour (aged). Chop roughly.
- In a wok with no oil (or very little), slow-fry the pork belly to render out all its fat (lard). Fry until the meat edges crisp and curl.
- Push meat aside, and use the rendered pork fat to fry scallion, ginger, and minced garlic.
- Toss in the chopped sour kimchi, frying heavily on high heat so the cabbage absorbs the pork fat, transforming its sharp acidity into deep umami.
- Drizzle soy, a dash of sugar (to balance sourness), and sesame oil. Toss together and finish with white sesame.
Learn more Spice, substitutes, tips
Key spices
Intense acidity of fermented kimchi、Sweet pork fat
Substitutes at Japanese supermarkets
Japanese Kimchi (but lacks fermented acidity)
Pairing
Cold Beer / Makgeolli / White Rice
Trivia
[Trivia] Completely different from Japanese 'Buta Kimchi' made with sweet kimchi. This is the Yanbian wisdom of taking kimchi 'too sour to eat raw' and elevating it into ultimate umami by frying it in fat.
Eating tips & etiquette
[Unique Eating] Grab the crispy rendered pork fat and the limp, sour kimchi (now saturated with pork umami) together with chopsticks, bounce them on white rice, and eat.
Allergen
Pork, Soybeans, Wheat, Sesame