1.8g net carbs
🍢 Japanese & Korean · Dinner or Lunch

Kimchi and pork belly

Pork belly rendered hard, then kimchi fried in the fat until it caramelises.

25 min Easy Serves 2 More Japanese & Korean

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1.8gNet carbs
993Calories
3.9gTotal carbs
2.1gFibre

Macros are per serving, worked out from the weighed ingredients against USDA FoodData Central. Real results vary about 10% with the cut of meat and how heavy-handed you are with the butter.

Full nutrition per serving

993 kcal · 100.3 g fat · 18.5 g protein · 3.9 g total carbs · 2.1 g fibre

Contains soy Contains sesame

We tag the recipe, not your brand of stock cube — always check the label.

Ingredients

Makes 2 servings · tick them off as you shop

Method

4 steps · 25 min

  1. Slice the pork belly thinly and fry it in a dry pan until the fat runs and it crisps.
  2. Pour off most of the fat, leaving about a tablespoon in the pan.
  3. Add the kimchi and fry hard for five minutes until it darkens and caramelises.
  4. Return the pork, add the tamari and sesame oil, and toss with the spring onions.

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