Pork Belly Kimchi Jjigae (Stew)

Rich, comforting, and packed with flavor. This stew brings together crispy pork belly, tangy kimchi, tofu, and a savory broth. Perfect for a cozy night in.

Ingredients:

• 2 spoonfuls pork belly grease (or alternate oil)

• 3/4 cup napa cabbage kimchi

• 6 pieces cooked pork belly

• 2 cups chicken broth (or 2 cups water + 2 tsp bouillon)

• ½ tsp salt

• Optional: soft tofu

Steps:

Pork Belly Prep:

1. Place pork belly on a rack over a sheet pan. Score the top and season generously with salt and pepper.

2. Bake at 350°F for 2 hours 45 minutes.

3. Switch oven to low broil and crisp the skin until golden and bubbly.

4. Cut and store frozen for meal prep.

Kimchi Jjigae:

1. Heat the pork belly grease in a medium pot.

2. Add kimchi and stir-fry until fragrant.

3. Add in cooked pork belly.

4. Pour in 2 cups of chicken broth (or water + bouillon).

5. Season with ½ tsp salt.

6. Optional: add tofu and break apart in the stew with the back of a spoon.

7. Bring to a simmer and cook for about 20 minutes.

Serve hot with white rice!