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Healing through Traditional Foods

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March 30, 2018 By Yang 12 Comments

Easy Stir Fry Kimchi & Pork Belly

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Stir fry kimchi and pork belly is so simple to make yet out of this world satisfying! Dinner under 30 minutes, and Keto friendly.

stir fry kimchi and pork belly served in a bowl.

This time of the year, when farmer’s markets are closed, and fresh produce in grocery stores are so limited, I often reach for my fermented vegetables (sometimes I even run out supplies and have to go for store-bought). Clearly there is a pattern of me talking about fermented vegetables in March, just look at the sauerkraut recipe I blogged about last year. This year I am sharing a kimchi recipe.

When I lived in Tokyo, a Korean-style stir fry kimchi and pork dish can be easily found at many fast food joints. I really miss that a quick meal can still be so healthy in Asia.

Replicating the dish at home is extremely easy too.  Wouldn’t anyone want this kind of “fast” food that’s good for us?

Doesn’t Cooking Destroy Kimchi? 

The ever so popular kimchi is praised as a probiotic food. I am anticipating a question that “doesn’t cooking destroy all of kimchi’s benefits?”

There is a long tradition of fermenting vegetables in the human history. Probiotic is one benefit discovered due to modern science. Others include preserving peak-harvested produce, making them more digestible, more nutritious and more flavourful, as well as breaking down toxins! Traditionally, fermented vegetables are often cooked in various dishes throughout the winter adding complex flavours, so don’t be concerned about eating them cooked as well.

Fermented vegetables often aren’t considered completely raw by the traditional cooks.  Because they have been pre-digested by the bacteria, cooking time is much shortened compared to using fresh raw produce.

My lacto-fermented home-made kimchi is free of MSG, added sugar and grains. Recipe coming soon on the blog.

Stir fry kimchi and pork belly being cooked in a cast iron. You can see the pork belly is browned and coated in kimchi juice.

Pork Belly in Stir Fry Kimchi

Eating animal fat can be healthy, even if you aren’t following a ketogenic diet to lose weight. Consuming not only the lean cuts is a great way to support nose-to-tail eating, a food philosophy about consuming every part of the animal for both nutritional and ethical reasons.

There is also part of the population due to genetics that require higher animal fat consumption for mental health, regular hormone production, and to maintain a healthy weight. Like me, I would probably have vanished if I didn’t eat every part of the animal.

Humans and animals alike, our bodies store some toxins in the fat cells. Therefore, it’s extra worthwhile to buy naturally-raised pork belly. The brand I buy is consistently supplied at my local grocery store in the past 5+ years. When using pork belly, there is no need to add oil. Animal fat is a much healthier and more stable high-heat cooking fat than many of the plant-based oils out there, especially if you use highly-processed vegetable oil.

If you don’t like pork belly, then by all means switch to pork tenderloin or a lean pork of your choice. However, added oil will be necessary when using a lean cut.

Over head shot of the stir fry kimchi and pork belly in a bowl.

5 from 11 votes
Over head shot of the stir fry kimchi and pork belly in a bowl.
Print
Easy Stir Fry Kimchi & Pork Belly
Prep Time
5 mins
Cook Time
15 mins
Marinating Time
10 mins
Total Time
20 mins
 

Stir fry kimchi and bork belly is so simple to make yet out of this world satisfying! Dinner under 30 minutes, and Keto friendly.

Course: Main Course
Cuisine: Asian, Korean
Servings: 3 people
Calories: 804 kcal
Author: Yang
Ingredients
  • 300 g naturally-raised pork belly
  • 1 tbsp naturally-brewed tamari or soy sauce (gluten-free option: use tamari or gluten-free soy sauce)
  • 1 tbsp naturally-brewed rice wine
  • 1 lb kimchi (see notes below)
  • 1 stalk green onion
  • 1 tbsp sesame seeds (optional)
Instructions
  1. Slice the pork belly as thin as possible.  Marinate in tamari/soy sauce and rice wine for about 10 minutes. If your kimchi isn't pre-cut, then cut into 1 inch size. 

  2. Heat a heavy bottom pan (I use cast iron).  While the pan is very hot, add the marinated pork belly, stir fry until nicely browned, for approximately 5 to 10 minutes.  You should see some fat being cooked out of the pork belly at this point.

  3. Add the kimchi into the pan, stir fry for another 2 minutes, for the flavour of kimchi and pork to completely mix. 

  4. Turn off the heat. Thinly slice the green onion, and add to the stir fry. 

  5. If available, sprinkle sesame seeds on top as garnish. 

Recipe Notes
  1. If you use a store-bought kimchi, make sure to check the ingredients. I use a home-made fermented kimchi that's free of MSG and added sugar (recipe coming soon.)


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Yang’s Nourishing Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. For more information, see the full disclosure.

Filed Under: Meat & Fish, Recipes, Vegetables, Winter Tagged With: cultured food, dairy-free, gluten-free, keto, nut-free

About Yang

I found cure naturally for my incurable fibromyalgia. I believe you too can heal from ailments by listening to your own body. Let me show you how to use traditional wisdoms to heal and use food as medicine. Read More…

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Reader Interactions

Comments

  1. Christina Shoemaker says

    April 9, 2018 at 8:16 am

    This beautiful and so simple! I can’t believe I haven’t tried kimchi before but you’ve sold me on it for sure!

    Reply
  2. Tatiana says

    April 9, 2018 at 2:37 am

    A marriage of two fantastic ingredients- kimchi and pork belly! I can imagine how my husband will eat it all!

    Reply
  3. Monique says

    April 6, 2018 at 6:14 am

    I like to cook with fermented vegetables too; kimchi adds to much flavour to a warm dish. Eating hot sauerkraut with sausage is delicious too! Your photos are so incredibly beautiful, as always 🙂

    Reply
  4. Carrie says

    April 4, 2018 at 9:33 am

    Your photos are beautiful, I’m seriously drooling at this. Can’t wait to try it!

    Reply
  5. Yvonne says

    April 3, 2018 at 10:39 am

    I will be trying this recipe out immediately! Can’t go wrong with kim chi and pork belly, OMG!!!

    Reply
  6. Megan Stevens says

    April 3, 2018 at 9:21 am

    This is such a simple and perfect preparation; I love it. Yes and yay for added fat and for using kimchi in cooking!

    Reply
  7. Jean says

    April 2, 2018 at 7:20 pm

    Pork and kimchi are actually my favorite combo! The fatty pork and the spicy kimchi are amaaaazing together. Love this recipe!

    Reply
  8. linda spiker says

    April 2, 2018 at 6:33 pm

    Holy moly that looks delicious! Pork belly is a favorite!

    Reply
  9. Meredith says

    April 2, 2018 at 4:01 pm

    I love kimchi! This stir-fried kimchi recipe looks absolutely delicious and I am so excited to try it (and your homemade kimchi recipe too!!!)

    Reply
  10. Lindsey Dietz says

    April 2, 2018 at 3:59 pm

    I wouldn’t have thought of cooking kimchi! Thanks for explaining that so well!

    Reply
  11. Tessa Simpson says

    April 2, 2018 at 2:53 pm

    Beautiful pictures Yang! Would believe I have never had kimchi before? I am not sure why as LOVE fermented things…I will look forward to your recipe!

    Reply
  12. Albert Bevia says

    March 31, 2018 at 6:41 am

    I have never had this dish before but looks incredible and so delicious! can´t believe how quickly this can be made, love that touch of sesame seeds on top

    Reply

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Hello! Nice to meet you!

Here you will find many nourishing recipes and natural remedies at Yang's Nourishing Kitchen.

Born and raised in China, now living in Canada for the past 19 years, Yang shares time-tested traditional wisdoms from the east to the west, through nutrient-dense real food recipes.

Having healed herself successfully from illness labeled incurable, Yang uses her knowledge and experience to help others to achieve balance and well-being while eating an inclusive whole food diet. Read More…

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Yang’s Nourishing Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites.
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This site is for information only. I share what worked for me in my nourishing kitchen and journey of healing. I am not a trained medical professional or nutritionist. Check with your healthcare provider before changing your diet or adopting new medical treatments.

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