This dish is inspired by one I had at one of my favorite Asian spots in Minnesota. The first time I had it, the bursting flavor hit me like a ton of bricks. The juicy and tender pork belly paired with the sour, spicy and umami flavor of the kimchi makes this dish incredibly special. Serve over cauliflower rice with fresh cucumbers for a complete meal.
4
Fat: 60.1 g
Carbs: 0.9 g
Net carbs: 0.8 g
Protein: 16.7 g
Fiber: 0.1 g
2 cups (480 ml) Chicken Bone Broth or store-bought
1 lb (454 g) pork belly, cut in ½-inch (1-cm) slices
½ tsp Chinese five-spice
¼ tsp sea salt
1½ cups (360 g) no-sugar-added kimchi
1 tbsp (15 ml) coconut aminos
2 scallions, chopped with whites and greens separated
Heat the broth in a deep skillet over medium-high heat and bring it to a simmer. Add the pork belly, cover the pan and simmer for 5 to 7 minutes. Remove the pork from the pan and transfer it to a cutting board. Save ¼ cup (60 ml) of the broth and discard the rest.
Cut the pork belly slices into thirds. Sprinkle the Chinese five-spice and salt over the pork belly and toss to coat. Return the skillet to the heat and add the pork belly pieces. Sear the pork belly for 5 to 7 minutes on both sides. Remove the pork belly from the heat and transfer it to a plate lined with paper towels. Discard the pork belly fat and return the skillet to the heat.
Place the kimchi in the skillet, sauté for 3 to 5 minutes and stir in the coconut aminos. Continue to sauté for 1 to 2 minutes, then deglaze the pan with the ¼ cup (60 ml) of reserved broth. Continue to simmer for 2 to 3 minutes.
Return the pork belly to the skillet along with the whites of the scallions and toss with the kimchi mixture. Garnish with the greens of the scallions and serve.