Stir fry kimchi and pork belly is so simple to make yet out of this world satisfying! Dinner under 30 minutes, and keto friendly.
This time of the year, when farmer’s markets are closed, and fresh produce in grocery stores are so limited, I often reach for my fermented vegetables. Sometimes I even run out of supplies and have to make a second or third batch. There is a pattern of me talking about fermented vegetables in March – just look at the sauerkraut recipe I blogged about last year. This year I am sharing a stir fry kimchi recipe with video direction. The talented Paul Cafcae created the instrumental soundtrack for this recipe video.
Tasty Asian Fast-Food
When I lived in Tokyo, I could find this Korean-style stir fry kimchi and pork dish easily at many fast food joints. I fell in love with it. Now living in Canada, I really miss that in Asia a quick meal can still be so healthy.
Replicating this dish at home is extremely easy. Wouldn’t anyone want this kind of “fast” food that’s good for us?
Does Cooking Destroy Kimchi?
People have been praising the ever so popular kimchi as a probiotic food. The question is “does cooking destroy all of kimchi’s benefits?” The short answer is “no”. I think we need to look at fermented vegetables as more than just a source of probiotics.
There is a long tradition of fermenting vegetables in the human history. Modern science has discovered probiotics as one benefit of fermented foods. And heat can destroy the probiotic microbes. However, fermentation has other benefits. These include preserving peak-harvested produce, making them more digestible, more nutritious and more flavourful, as well as breaking down toxins!
Traditionally, fermented vegetables are often cooked in various dishes throughout the winter. Fermented ingredients add complex flavours. So, don’t be concerned about eating them cooked as well.
Shorter Cooking Time of Stir Fry Kimchi
Fermented vegetables aren’t considered completely raw by the traditional cooks. This is because they have been pre-digested by the bacteria. When using kimchi, the cooking time is much shorter compared to using fresh raw cabbage.
As a result, this stir fry kimchi and pork belly dish is so quick to put together. This is a perfect weeknight dinner under 30 minutes.
Related: More Tasty Dinner Under 30 Minutes
- Sheet-Pan Keto Zucchini Noodles and Shrimp (Paleo, Whole 30, Keto)
- Olive and Preserved Lemon Poached Shrimp
- Coconut Pea Puree + Baked Sole Flowers
- Stir Fry Bean Sprouts with Minced Pork (Keto, Gluten-Free)
- Keto Cauliflower Fried Rice /w Hot Dog and Eggs
Homemade Kimchi for Keto, Paleo, Whole 30 and GAPS
My lacto-fermented home-made kimchi is free of MSG, added sugar and grains. I have 2 delicious kimchi recipes! Both are so flavourful and suitable for various traditional healing diets.
- Keto Kimchi: A traditional kimchi made with all Keto ingredients. Also paleo, whole 30, GAPS friendly.
- Paleo Apple-Fermented Kimchi: With a hint of sweet apple, this kimchi is unique and refined sugar free. Also whole 30 and GAPS friendly.
Pork Belly in Stir Fry Kimchi
Eating animal fat can be healthy, even if you aren’t following a ketogenic diet to lose weight. Consuming not only the lean cuts is a great way to support nose-to-tail eating, a food philosophy about consuming every part of the animal for both nutritional and ethical reasons.
There is also part of the population, due to genetics, that require higher animal fat consumption. Consuming healthy fats is beneficial for mental health, regular hormone production, and helps to maintain a healthy weight. Like me, I would probably have vanished if I didn’t eat every part of the animal.
Humans and animals alike, our bodies store some toxins in the fat cells. Therefore, I think it’s extra worthwhile to buy naturally-raised pork belly. When using pork belly, there is no need to add oil. Compared to many plant-based oils, especially highly-processed vegetable oil, animal fat is a much healthier and more stable high-heat cooking fat.
If you don’t like pork belly, then by all means switch to pork tenderloin or a lean pork of your choice. However, added oil will be necessary when using a lean cut.
Easy Stir Fry Kimchi & Pork Belly
- 300 grams naturally-raised pork belly
- 1 tablespoon naturally-brewed tamari soy sauce (see notes)
- 1 tablespoon cooking rice wine
- 1 pound kimchi (see notes)
- 1 stalk green onion
- 1 tablespoon toasted white sesame seeds (optional)
- Slice the pork belly as thin as possible. Marinate in tamari soy sauce and rice wine for about 10 minutes. If your kimchi isn't pre-cut, then cut them into 1 inch size.
- Heat a heavy bottom pan (I use cast iron). When the pan is very hot, add the marinated pork belly. Stir fry the pork belly on medium high heat for about 6 to 8 minutes until nicely browned. You should see some fat being cooked out of the pork belly at this point.
- Add the kimchi into the pan, stir fry for another 2 minutes, for the flavour of kimchi and pork to completely combine.
- Turn off the heat. Thinly slice the green onion, and add to the stir fry.
- If available, sprinkle toasted sesame seeds on top as garnish.
- Tamari soy sauce is naturally gluten-free. You can make this dish with regular soy sauce as well.
- If you use a store-bought kimchi, make sure to check the ingredients for your dietary requirements. It's easy to ferment your own keto kimchi and paleo apple-fermented kimchi at home. When you make your own, you can ensure they are free of MSG, grains or added sugar.
- To toast your own sesame seeds, cook raw sesame seeds on medium-low heat in a cast-iron or stainless-steel skillet for 5 to 7 minutes until fragrant and slightly golden. Stir continuously to prevent burning.
I’ve not made this recipe yet, as I’ve just discovered it, but would love to soon! Have you added your recipe for homemade Kimchi yet? Thank you.
Thank you for visiting the blog! Hope you get to try it.
I haven’t added the kimchi recipe yet, as I have a long list of things I want to write about. I am working my way through though. 🙂
I just added the links to my kimchi recipes!!! Sorry about the delay. Enjoy!!! 🙂
merry chritmas says
Helpful info. Lucky me I found your website accidentally, and I’m
shocked why this accident did not took place in advance!
I bookmarked it.
Hehe, thank you!!! 🙂
This dish is ridiculously easy and fantastic for a midweek meal, only I made a few changes. I had 250gm pork belly so I reduced the soy sauce and rice wine to 1/2 Tablespoon each. I used 100gm kimchi (store bought) and I still found the dish too salty. I would reduce the Kim chi amount next time or add less soy sauce! Otherwise, delicious and definitely in my dinner repertoire now, thank you!!! =D
Thanks for sharing your experience. I am wondering if the kimchi, soy sauce or rice wine you use are too salty? Store-bought kimchi is likely saltier than my home-made, and I use an organic Tamari which is mild and delicious. Depending on what brand of soy sauce you buy, some can be much saltier than others. Asian rice wine is another ingredient that can hide a lot of sodium, so make sure you buy a high quality one containing less or no salt. We definitely eat low salt in our family compared to others, so I really suspect the difference is in the ingredients from various brands. Adjust the amount according to the ingredients you use. If you change up some ingredients, that may make a difference. 🙂
Christina Shoemaker says
This beautiful and so simple! I can’t believe I haven’t tried kimchi before but you’ve sold me on it for sure!
A marriage of two fantastic ingredients- kimchi and pork belly! I can imagine how my husband will eat it all!
I like to cook with fermented vegetables too; kimchi adds to much flavour to a warm dish. Eating hot sauerkraut with sausage is delicious too! Your photos are so incredibly beautiful, as always 🙂
Your photos are beautiful, I’m seriously drooling at this. Can’t wait to try it!
I will be trying this recipe out immediately! Can’t go wrong with kim chi and pork belly, OMG!!!
Megan Stevens says
This is such a simple and perfect preparation; I love it. Yes and yay for added fat and for using kimchi in cooking!
Pork and kimchi are actually my favorite combo! The fatty pork and the spicy kimchi are amaaaazing together. Love this recipe!
linda spiker says
Holy moly that looks delicious! Pork belly is a favorite!
I love kimchi! This stir-fried kimchi recipe looks absolutely delicious and I am so excited to try it (and your homemade kimchi recipe too!!!)
Lindsey Dietz says
I wouldn’t have thought of cooking kimchi! Thanks for explaining that so well!
Tessa Simpson says
Beautiful pictures Yang! Would believe I have never had kimchi before? I am not sure why as LOVE fermented things…I will look forward to your recipe!
Albert Bevia says
I have never had this dish before but looks incredible and so delicious! can´t believe how quickly this can be made, love that touch of sesame seeds on top