Izakaya Recipe, Stir-Fried Pork Belly with Kimchee

Stir-Fried Pork Belly with KimcheeHere is a great Japanese recipe if you have some kimchee and want a quick fifteen minute dinner or a great appetizer.  I sampled many simple dishes like this one at different Izakaya while living in Tokyo.  Izakaya are Japanese style bars that you can find scattered throughout Japan.  They are usually on small side streets and under the elevated railroad tracks and sometimes have no chairs or tables, customers just stand and gather around a small counter or bar.  There are an assortment of small plates you can order at Izakaya and each one offers their own specialty items on the menu.  The dishes aren’t complicated and can be prepared with a few simple ingredients and in a short amount of time and go great with beer, sake or wine.

I have to say I’m very lucky and get my homemade kimchee from my Mom about once a month so I’ve never had to buy it.  There is very good kimchee available now at most large Asian supermarkets and they taste delicious.  I used the napa cabbage kimchee for this recipe.

 

Stir-Fried Pork Belly with Kimchi, serves 2

Ingredients:

1 tablespoon vegetable oil

3/4 pound thinly sliced fresh pork belly, cut into 2-inch strips

1 cup kimchi

1 1/2 tablespoons soy sauce

1 1/2   Tablespoons mirin

1/4 teaspoon Asian sesame oil

1 scallion, thinly sliced

1 teaspoon toasted sesame seeds (optional)

 

Preparation:

In a large skillet, heat the oil until shimmering. Add the pork in a single layer and cook over high heat, turning once, until crisp, 6 minutes. Drain the pork on paper towels and pour off all but 2 tablespoons of the fat from the skillet. Add the kimchi and stir-fry over high heat for 2 minutes. Add the pork and toss. Stir in the soy sauce and mirin and transfer to a bowl. Drizzle with the sesame oil and garnish with the scallion and toasted sesame seeds.  Great with steamed rice or with a small side salad.

Recipe adapted from Izakaya Ten in New York City

Izakaya Recipe, Stir-Fried Pork Belly with Kimchee
Serves: 2
 
Ingredients
  • Ingredients:
  • 1 tablespoon vegetable oil
  • ¾ pound thinly sliced fresh pork belly, cut into 2-inch strips
  • 1 cup kimchi
  • 1½ tablespoons soy sauce
  • 1½ Tablespoons mirin
  • ¼ teaspoon Asian sesame oil
  • 1 scallion, thinly sliced
  • 1 teaspoon toasted sesame seeds (optional)
Instructions
  1. In a large skillet, heat the oil until shimmering.
  2. Add the pork in a single layer and cook over high heat, turning once, until crisp, 6 minutes.
  3. Drain the pork on paper towels and pour off all but 2 tablespoons of the fat from the skillet. Add the kimchi and stir-fry over high heat for 2 minutes.
  4. Add the pork and toss.
  5. Stir in the soy sauce and mirin and transfer to a bowl.
  6. Drizzle with the sesame oil and garnish with the scallion and toasted sesame seeds.
  7. Great with steamed rice or with a small side salad.

 

Comments

  1. My mouth literally watered as soon as I saw the pics! Wow! I need someone to cook this for me so I can try it out. lol! Looks deliciously spicy!!

  2. Thanks for the nice comment! I wish you lived closer to me, I would make it for you 🙂

  3. Recipe is amazing and really reminds me of Tokyo. I might just need some of your mum’s home-made kimchi though : ) Thanks for sharing!

  4. So glad you enjoyed the recipe! I will be posting a series of easy to prepare Japanese dishes so stay tuned and thank you for your comment.

  5. Sorry to admit it, but I’m not a huge kimchi fan… Do you have any other great pork belly recipes?

    • Sorry you don’t like kimchee but you can substitute plain nappa cabbage instead, just chop in small pieces and add a little extra soy sauce and some red pepper flakes when stir-frying. I am planning on posting new pork belly recipes soon. Thank you for your comment!

  6. love this. Great blog!

  7. Thank you for the sweet comment!

  8. This looks delicious! I just got some pork belly and will have to try it out.

  9. Thank you! I hope you enjoy it

  10. I tried this tonight, and it was really delicious. I’d probably cut back on the mirin and soy sauce though–because, while the pork belly tasted amazing, the kimchee ended up tasting mighty strong (although, probably rather good if eaten with a mouthful of rice).

    Thanks for the recipe!

    • Thank you! Yes it’s supposed to be eaten with rice and it all depends how strong and salty your kimchi is too. The kimchi I use is made by my mom and isn’t salty at all so it’s perfect with the amount of Shoyu & Mirin I use in the recipe but if your kimchi is on the salty side then you’ll have to adjust to your personal preference.

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