Korean Kimchi Braised Pork Collar, Made with Monk Fruit Sweetener
International dishesBraised DishesKoreaAbout 1 hour 30 minutes
This needs one pot and some time. Sour kimchi braises with the many grained pork collar and goes a long way with rice. The kimchi brine and the chili powder carry the main flavor.
The difficulty is simply cooking it long enough. The pork stays in large pieces for the full 1 hour 20 minutes over medium heat and is only cut down after the braise, which is why it never dries out.
This batch weighs about 2kg, at roughly 109 calories per 100g.
Method
Cut the kimchi, stem and all, into 3 equal parts. Put 240ml kimchi brine, 1 tablespoon soy sauce, 2 tablespoons cooking wine, 1 tablespoon chili powder, 1 tablespoon kOBE Monk Fruit Blend, 1 tablespoon minced garlic, 1/2 tablespoon miso and a little ground pepper in a bowl and mix them into a sauce.
Cut the pork collar into large pieces. Slice the onion thinly and cut the spring onion and the chilies on the diagonal.
Put the kimchi in a pot, then add the pork collar, onion, the sauce and 500ml anchovy and kelp stock.
Once it comes to a boil, lower the heat to medium and cook for 1 hour 20 minutes.
Add the spring onion, red chili and horn chili and let it boil a moment longer, then cut the pork into bite sized pieces and serve it with the kimchi.
Tips
Rice rinsing water stands in when there is no anchovy and kelp stock.
The miso is optional and can be left out or swapped for Korean soybean paste.
Pork collar can be swapped for pork belly or pork shoulder, both easy to find at the market.
Braising the pork in large pieces and cutting it afterward keeps the juices in.
Use kimchi that has fully soured, as fresh kimchi leaves the pot without its deep sour note.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.