Chef Bill Kim, Recipes, Kimchi Stew with Braised Pork, Fish Sauce, Entree, Stew, Asian, Korean, Pork, Ingredients, Pork Belly, Pork Butt, Korean Rice Cakes, Oval, Flat, Sweet Chili Sauce, Napa Kimchi, Hominy, Korean Chili Paste, What To Eat, Chef’s Recipes
What
Recipe for Kimchi Stew with Braised Pork from chef Bill Kim of Urbanbelly, Bell Shack and Belly Q in Chicago, IL.
Who
Bill Kim is the chef and owner of Urbanbelly, Belly Shack and Belly Q in Chicago, IL.
Why
Chef Bill Kim worked as a sous chef for David Bouley in New York, an executive sous chef at Susanna Foo in Philadelphia, and as chef de cuisine for Charlie Trotter before opening his own Asian-focused Chicago restaurants.
Chef Bill Kim | Recipes
June 8, 2012
Kimchi Stew with Braised Pork
Recipe courtesy of chef Bill Kim
Yield
Serves 6
Ingredients
Braised Pork
- 4 lbs of pork belly or pork butt, cut in smaller pieces to fit in a roasting pan
- 1 cup fish sauce
- ½ cup sweet chili sauce
- ½ cup brown sugar
- ½ cup mirin
- ½ cup sriracha
- ½ cup Korean chili paste
Broth & Accompaniments
- 2 lb bag of flat oval Korean rice cakes
- 6 cups unsalted chicken stock or broth
- 2½ cups sweet chili sauce
- 1 cup of soy sauce
- 1 cup of fish sauce
- ½ cup Korean chili paste
- 2 cups of chopped napa kimchi
- 1 x 12 oz can of hominy, rinsed
- Juice of 2 limes
- 2 tablespoons toasted cumin seeds
- ¼ cup of chopped cilantro
- ¼ cup of garlic chives
Directions
Braised Pork
1) Combine the fish sauce, sweet chili sauce, brown sugar, mirin, sriracha and chili paste in a large bowl.
2) Pour liquid over the pork until almost completely covered.
3) Cook pork in a preheated 300 degree F oven, turning after one hour, for about 2 hours. The pork should be tender and fully cooked.
4) Remove the pork belly and cool.
5) Once cooled, dice pork into large chunks, reserve.
Broth & Accompaniments
1) Heat chicken broth in a saucepan.
2) Add the sweet chili sauce, soy sauce, fish sauce and Korean chili paste and simmer for 5 minutes.
3) Add the pork, rice cakes, napa kimchi, and hominy and continue to simmer until rice cake is tender, approximately 5 minutes.
4) Squeeze lime juice into the stew and ladle stew into 6 bowls and garnish with toasted cumin, chopped cilantro and garlic chives.
Recipes
Buy Ingredients
Three Crabs Fish Sauce
“I am a true devotee of Three Crabs fish sauce, no other brand will do. We use it to season pretty much everything thats not vegetarian.”
Urbanbelly | Belly Shack | Belly Q - Chicago, IL
Photographs courtesy of Urbanbelly | Photo Credit: Yasmina Cadiz
Recommended By
- Chef Jason French (Ned Ludd in Portland, OR)
Urbanbelly
Avondale
Asian Fusion
3053 North California Avenue
Chicago, IL 60618
T: 773.583.0500
Website:
Belly Shack
Logan Square / Bucktown / Wicker Park
Pan-Asian / Latin
1912 North Western Avenue
Chicago, IL 60647
T: 773.252.1414
Website:
Belly Q
Near West Side
Asian Barbeque
1400 West Randolph Street
Chicago, IL 60607
T: 312.563.1010
Website:
