Pork Belly Kimchi Tacos Recipes

GRILLED PORK BELLY AND KIMCHI

Grilled Pork Belly and Kimchi image

This Korean grilled pork belly is a party waiting to happen, so set it out with the grilled kimchi and kitchen shears and let guests assemble lettuce wraps.

Provided by Susan Kim

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 Tbsp. vegetable oil, divided, plus more for grill
2 lb. 8"-10"-long skin-on pork belly, sliced into ½"-thick slabs
Kosher salt
1 (16-oz.) jar whole Napa cabbage kimchi, drained, halved lengthwise
2 Tbsp. soy sauce
1 Tbsp. apple cider vinegar
1 tsp. light or dark brown sugar
Perilla leaves, red leaf lettuce, and ssamjang (for serving)

Steps:

Prepare a grill for medium heat; oil grate with vegetable oil. Place 2 lb. 8"-10"-long skin-on pork belly, sliced into ½"-thick slabs, in a large bowl and season with kosher salt. Drizzle with 1 Tbsp. vegetable oil and turn to coat.
Place one 16-oz. jar whole Napa cabbage kimchi, drained, halved lengthwise, in a medium bowl and drizzle with remaining 2 Tbsp. vegetable oil.
Whisk 2 Tbsp. soy sauce, 1 Tbsp. apple cider vinegar, and 1 tsp. light or dark brown sugar in a small bowl until sugar is dissolved.
Grill pork belly, turning every 1-2 minutes, until golden brown and cooked through, 10-12 minutes. Transfer to a platter and drizzle soy sauce mixture over.
Grill kimchi until charred in spots, about 5 minutes per side. Transfer to platter with pork belly and arrange perilla leaves and red leaf lettuce alongside.
Place some ssamjang in a small bowl. Set out platter with kitchen shears so guests can cut pork belly and kimchi into bite-size pieces for wrapping in lettuce with a perilla leaf and a bit of ssamjang.

KOREAN-STYLE PORK BELLY NACHOS RECIPE BY TASTY

Korean-Style Pork Belly Nachos Recipe by Tasty image

Here's what you need: pork belly, garlic, soy sauce, sesame oil, red pepper powder, honey, kimchi juice, tortilla chips, cheddar cheese, monterey jack cheese, kimchi, red onion, sour cream, kimchi juice, tomato, scallion

Provided by Tasty

Categories Lunch

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 lb pork belly
2 cloves garlic, minced
2 tablespoons soy sauce
2 teaspoons sesame oil
2 tablespoons red pepper powder
1 tablespoon honey
⅓ cup kimchi juice
2 cups tortilla chips
1 cup cheddar cheese
1 cup monterey jack cheese
1 cup kimchi, chopped
½ cup red onion, chopped
⅓ cup sour cream
¼ cup kimchi juice
¼ cup tomato, diced
¼ cup scallion, minced

Steps:

Combine pork belly slices with garlic, soy sauce, red pepper powder, honey, and ⅓ cup (80 ml) kimchi juice. Mix until the pork belly is coated in red.
Pan-fry pork belly until fat has rendered and crispy.
Assemble your nachos. In a skillet, lay down a layer of tortilla chips, sprinkle on the cheeses, add chopped kimchi, toss on the cooked pork belly, top with some chopped red onions. Repeat.
Melt the cheeses under the broiler until crispy and bubbly.
Mix together the sour cream and remaining ¼ cup (60 ml) kimchi juice and drizzle on top of the nachos.
Enjoy!

Nutrition Facts : Calories 912 calories, Carbohydrate 44 grams, Fat 70 grams, Fiber 5 grams, Protein 27 grams, Sugar 6 grams

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