Kimchi Braised Pork Belly | Nosh with David

Ingredients

• 2 lbs pork belly (cut into 1½-inch thick pieces)
• 3 cups aged kimchi (roughly chopped)
• ½ cup kimchi juice (from the kimchi container)
• 1 medium onion (sliced)
• 3 green onions (cut into 2-inch pieces)
• 6 cloves garlic (minced)
• 1 tbsp ginger (minced)
• 2 tbsp neutral oil (vegetable or grapeseed)
• ¼ cup gochujang (Korean red pepper paste)
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 2 tbsp mirin (or 1 tbsp sugar + 1 tbsp water)
• 1 tbsp gochugaru (Korean red pepper flakes)
• 1 Korean pear (grated (or ½ regular pear))
• 2 tbsp rice wine (or dry white wine)
• 2 tbsp sesame oil
• 1 tbsp toasted sesame seeds
• 2 green onions (thinly sliced)
• For Serving
• Steamed white rice
• Lettuce or perilla leaves for wrapping (optional)