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Easy Bibimbap

Easy Bibimbap

By Our Daily Ulam

Bacchilog

Bacchilog

By Can I Eat That MNL

Kimchi Noodles

Kimchi Noodles

By Salie D.

Issa's Kimchi Pasta

Issa's Kimchi Pasta

By Mommy Issa

Kimchi-glazed Crispy Pork Belly

by Foodjographer

Prep Time

1 hr.

Cook Time

2 hrs.

Servings

3

Difficulty

Moderate

Ingredients

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

Directions

For Glaze:

  1. 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:

  1. Boil pork belly for 40-50 mins with whole peppercorns, salt, and dried bay leaves.

  2. After boiling, remove from the boiling water and set aside to let it cool down.

  3. 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.

  4. After air drying the pork, wipe the excess moisture that comes out of the skin.

  5. Cover the sides of the pork belly with foil before placing in the air fryer.

  6. Set your air fryer at 180C for 45 minutes or until the skin gets crispy.

  7. Rest for 10 minutes and brush the pork belly all over with Bibimbud glaze.

  8. Slice and serve with rice and Bibimbud Kimchi sauce as dip & green onions. Enjoy!

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