Best Crispy Sweet And Spicy Pork Belly With Kimchi And Crusted Peanuts Recipes

Crispy Pork Belly Sandwich image

Provided by Food Network

Time P1DT4h50m

Yield 1 serving

Number Of Ingredients 18

10 pounds skinned center-cut pork belly
1/2 cup garlic pepper seasoning
1/2 gallon Shaoxing rice wine
1 jumbo carrot, diced
1 celery stalk, diced
1 yellow onion, diced
1/2 cup kosher salt
1/2 cup sugar
2 tablespoons star anise, ground using a mortar and pestle
2 tablespoons dried cloves, ground using a mortar and pestle
2 tablespoons Sichuan peppercorns, ground using a mortar and pestle
1 tablespoon dried red chile pepper, ground using a mortar and pestle
6 1/2 cups canned sliced peaches (from about half of a 6-pound 6-ounce can)
2 cups hoisin sauce
2 cups sugar
Oil, for frying
1 bun
Kimchi, for serving

Steps:

For the braised pork belly: Sprinkle the pork belly with the garlic pepper seasoning, then refrigerate, 24 hours.
Preheat oven to 425 degrees F and preheat a large skillet over medium heat.
Sear both sides of the pork belly until charred (about 5 minutes per side). Immediately add the rice wine, carrot, celery, onion, salt, sugar, star anise, cloves, Sichuan peppercorns and red chile pepper and bring to a boil. Cover with aluminum foil and transfer to the oven. Let cook for 3 hours, then remove the pork belly from the liquid and allow to cool. Cut into 6-ounce portions.
For the peach hoisin sauce: Put the peaches in a blender and blend into a puree. Pour into a bowl, then add the hoisin sauce and sugar and whisk until well blended.
For the sandwich: Bring oil to 325 degrees F in a deep-fryer.
Thickly slice a 6-ounce portion of braised pork belly (it should come out to 5 to 6 slices per portion). Fry until golden brown, about 2 minutes. Toast the bun. Place the fried pork belly on the bottom bun. Drizzle with peach hoisin sauce and serve with kimchi on the side.

Grilled Pork Belly and Kimchi image

Provided by Susan Kim

Time 35m

Yield 4 servings

Number Of Ingredients 8

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.