Stir fry kimchi and pork belly is so simple to make yet out of this world satisfying! Dinner under 30 minutes, and Keto friendly.
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.
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. 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.
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Stir fry kimchi and bork belly is so simple to make yet out of this world satisfying! Dinner under 30 minutes, and Keto friendly.
- 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)
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.
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.
Add the kimchi into the pan, stir fry for another 2 minutes, for the flavour of kimchi and pork to completely mix.
Turn off the heat. Thinly slice the green onion, and add to the stir fry.
If available, sprinkle sesame seeds on top as garnish.
- 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.)