Kimchi-glazed Crispy Pork Belly
For Kimchi Glaze
Bibimbud Kimchi Sauce - 1 cup
Brown sugar OR Coco sugar - 1 cup
For Boiling Pork:
Pork Belly (slab, no bones) - 1/2 kg
Water (For Boiling) - Enough to submerge pork
Bay leaves, dried - 3 pcs
Peppercorns, whole - 1 Tbsp
Salt - 3 Tbsp
Fish sauce (For brushing) - 1 Tbsp
Heat 1 cup of Bibimbud Kimchi Sauce and add 1 cup of brown sugar OR coco sugar. Reduce until thick. Set aside.
For Pork Belly:
Boil pork belly for 40-50 mins with whole peppercorns, salt, and dried bay leaves.
After boiling, remove from the boiling water and set aside to let it cool down.
Poke the skin of the pork several times with a fork. Rub the skin with fish sauce and let it air dry for 4-5 hours.
After air drying the pork, wipe the excess moisture that comes out of the skin.
Cover the sides of the pork belly with foil before placing in the air fryer.
Set your air fryer at 180C for 45 minutes or until the skin gets crispy.
Rest for 10 minutes and brush the pork belly all over with Bibimbud glaze.
Slice and serve with rice and Bibimbud Kimchi sauce as dip & green onions. Enjoy!