A Singaporean Mum

When I’m in the mood for something hearty, bold, and full of fermented goodness, kimchi pork is always top of the list. The rich, savoury pork melts into the spicy tang of well-aged kimchi, creating a dish that’s both comforting and packed with punchy flavour. Best of all, it’s quick to throw together—perfect for a cosy weeknight meal.

I use my own homemade kimchi to make my kimchi dishes, but if I run out of kimchi (which always happens), I usually get Bibigo Sliced Kimchi. In order to make kimchi dishes (such a kimchi jiggae, kimchi jeon and kimchi pork) tastier, I leave the kimchi packet (sealed and unopened) in the fridge to continue fermenting/ripen for 2 weeks before using it – trust me, it’s worth the wait.

Here’s the video for my Kimchi Pork recipe! Hope you guys will try to make this addictive dish!

To recap, below are the list of ingredients for my Kimchi Pork Recipe!

Ingredients

1/2 Onion, sliced thinly

3 cloves Garlic, minced

300g Pork Belly Strips, sliced to bite sized

1 cup Ripened Sliced Kimchi

1 tbsp Korean Soy Sauce

2 tbsp Korean Gochujang

1 tbsp Oligosaccharide Syrup

100ml Water

Method:

1. In a hot pan, add 1 tbsp cooking oil.
2. Sauté onion and garlic until fragrant, add pork belly strips.
3. When pork belly strips are semi cooked, add kimchi.
4. Add in soy sauce, gochujang, oligosaccharide syrup and water to moisten the dish.
5. Simmer in low heat for 30 mins.
6. Serve and garnish with roasted sesame seeds.

That’s all for now, stay tuned for the next recipe!