CRISPY SWEET AND SPICY PORK BELLY WITH KIMCHI AND CRUSTED PEANUTS
Steps:
- Score the top of the pork flesh about 1/4 inch deep every 1/4 inch in a crosshatch pattern. Put the pork in a large baking dish and rub the meat all over with 2 tablespoons of kimchi base. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours or, even better, overnight.
- Preheat the oven to 325°F.
- Remove the plastic wrap from the pork and replace with a piece of aluminum foil. Bake the belly for 2 1/2 hours, or until the meat is super soft. Remove the pork from the oven and transfer to a platter or baking dish. Allow the meat to cool to room temperature, then cover and refrigerate for roughly 2 hours. Discard all of the pork fat left in the baking dish.
- To prepare the glaze, in a small bowl combine the remaining 1/4 cup kimchi base and the honey; set aside.
- Heat 3 inches of oil to 350°F in a countertop electric fryer or deep pot. If you don't have a deep-fry thermometer to maintain the temperature, a good way to test if the oil is hot enough is to stick the end of a wooden spoon or chopstick in it. If bubbles circle around the end, then you're good to go.
- Remove the pork from the fridge and cut into 6 equal pieces. Spread the flour on a plate and dredge all sides of the pork in the flour, tapping off the excess.
- Using a slotted spoon, carefully slip 3 of the pork pieces at a time into the hot oil. Fry until the pork belly is crispy and brown on all sides, about 5 minutes. Transfer the pork to a platter lined with paper towels to drain. Repeat with the remaining pork belly pieces.
- To serve, divide the kimchi among 6 small shallow bowls. Place a piece of the crisp pork belly in the center. Drizzle a little bit of the glaze on top and sprinkle with peanuts. Garnish with the sprouts.
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