Pork belly bibimbap

In my quest to empty the freezer, i braised a pork belly for the korean leftovers dish, bibimbap.

Pork belly
Marinated overnight in soy sauce and worchestire sauce and sriracha chili sauce. I seared the edges before braising in chicken broth and red wine for 3hrs at 200F. I left the cast iron skillet glass lid on and found it didn’t allow the fat to render as it should. The meat was moist and flakey, though.

Put together some white rice, raw sliced carrots, cilantro, and kimchi with the pork belly. I added asian inspired bbq sauce and chili sauce on top.

Bbq sauce
Reduced braising liquid, tomato paste, soy sauce, chili sauce, brown sugar, cinnamon stick and star anise.



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