This Miso Marinated Pork Belly Kimchi Wrap is the ultimate keto and low carb Korean inspired recipe! Wrapped in boiled cabbage leaves and then topped with Korean kimchi, it’s packed with flavor and can be easily made at home.
If you love all the marinated meats at Korean BBQ restaurants, then you will love this pork belly recipe that is marinated in miso and wrapped in napa leaves.
It’s an easy meal to make at home and it doesn’t contain any sugars like the ones at the restaurant, so you can rest assured it’s a keto and low carb meal!
What is Miso Pork Belly Kimchi Wrap?
Pork belly is marinated overnight in a miso rub mixture, then seared on a cast iron pan, wrapped in boiled napa leaves and topped with kimchi. Tangy, salty garlicky and absolutely delish!
What is kimchi?
Kimchi is fermented cabbage. A very popular Korean side dish, kimchi yields different tastes such as spicy, sweet, sour, and salty.
For this recipe, you can use whatever style of kimchi you prefer.
What type of pork belly should I use?
Use skinless pork belly cut about 1- 1 1/2 inches thick.
Is miso keto friendly?
At only 2g net carbs per serving, miso is very low carb and keto friendly.
Is Kimchi keto friendly?
Kimchi is low in carbs at about 2g net carbs per 1oz serving. During the fermentation process, the sugars that are added prior are converted to alcohols, which reduce the net carb content and make kimchi a keto friendly food.
Tips and tricks for making this Miso Pork Belly recipe?
- Don’t forget to rinse miso before cooking as miso can easily prevent burn.
- Use good quality skinless pork belly.
- Add a thin slice of raw garlic and a touch of extra miso for even more flavor.
- Boil napa whole for easy leaf removal.
Did you have other keto Korean recipes I can try?
- Keto Korean BBQ Marinated Short Ribs
- Korean BBQ Grilled Pork Belly
- Keto Korean Pickles
- Korean BBQ Garlic Marinated Pork Belly
- Keto Korean BBQ Marinated Chicken
Now, let’s get making this Miso Pork Belly Recipe!
- Prepping Time 10M
- Marinate Time 10-12H
- Cook Time 5M
- Total Time 10H15M
- Net Carb/Serv ~3g
- Servings 1-2
Ingredients
- 1 1/2 lb Pork Belly (1-1.5 inch in width)
- 2 tbsp Korean Miso
- 1/8 tsp Salt
- 1/2 tsp Black Pepper
- 3 Garlic Cloves
- 1/2 inch Ginger
- 2 oz Kimchi
- 1 tbsp Neutral Cooking Oil
- 1 tsp Sesame Oil
- 8-10 Medium Size Chinese Cabbage Leaves (optional wrap)
Directions
1) Gather all the ingredients.
2) Use a grater or a grinder to grind the ginger and garlic. Set aside.
3) In a mixing bowl, add grated garlic, grated ginger, Korean Miso, salt and black pepper. Mix well to form a paste.
4) Rub the paste onto pork belly and once done, put pork belly into a ziplock bag and squeeze as much air out as you can. Seal and place into the refrigerator for 10-12 hours.
5) If making the optional Chinese cabbage wrap, add enough water to cook Chinese cabbage leaves in a large stove top pot and bring to a boil. Once boiling, add Chinese cabbage leaves and cook for 5-6 minutes or until tender. Once done, transfer to serving plate.
6) Meanwhile, plate kimchi.
7) Wash rub off of pork belly. Cut pork belly into 1/2″ bite-size pieces.
8) In a cast iron pan, add neutral cooking oil on high heat. When the oil is ready, it will start lightly smoking.
9) Add pork belly onto cast iron pan and cook for each side for 1.5 – 2.5 minutes. Once cooked, drizzle some Sesame Oil and remove from heat.
10) If using optional cabbage wrap, lay out on plate and then place a pork belly on top. Add 1-2 pieces of kimchi and carefully roll Chinese cabbage leaf to form a wrap. If not using optional wraps, simply place 2-3 pieces of kimchi on top of each pork belly and enjoy!
Hope you enjoy your Miso Pork Belly Kimchi Wrap!
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Kimchi Wrapped Miso Pork Belly
Ingredients
- 1 1/2 lb Slice of Pork Belly
- 2 tbsp Korean Miso
- 1/8 tsp Salt
- 1/2 tsp Black Pepper
- 3 Garlic Cloves
- 1/2 inch Ginger
- 2 oz Kimchi
- 1 tbsp Neutral Cooking Oil
- 1 tsp Sesame Oil
- 8-10 Medium Size Chinese Cabbage Leaves optional wrap
Instructions
- Gather all the ingredients.
- Use a grater or a grinder to grind the ginger and garlic. Set aside.
- In a mixing bowl, add grated garlic, grated ginger, Korean Miso, salt and black pepper. Mix well to form a paste.
- Rub the paste onto pork belly and once done, put pork belly into a ziplock bag and squeeze as much air out as you can. Seal and place into the refrigerator for 10-12 hours.
- If making the optional Chinese cabbage wrap, add enough water to cook Chinese cabbage leaves in a large stove top pot and bring to a boil. Once boiling, add Chinese cabbage leaves and cook for 5-6 minutes or until tender. Once done, transfer to serving plate.
- Meanwhile, plate kimchi.
- Wash rub off of pork belly. Cut pork belly into 1/2" bite-size pieces.
- In a cast iron pan, add neutral cooking oil on high heat. When the oil is ready, it will start lightly smoking.
- Add pork belly onto cast iron pan and cook for each side for 1.5 - 2.5 minutes. Once cooked, drizzle some Sesame Oil and remove from heat.
- If using optional cabbage wrap, lay out on plate and then place a pork belly on top. Add 1-2 pieces of kimchi and carefully roll Chinese cabbage leaf to form a wrap. If not using optional wraps, simply place 2-3 pieces of kimchi on top of each pork belly and enjoy!
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You’re not supposed to cook with sesame oil due to its low smoking point
Thanks for the tip. From what I understand, sesame oil has a smoking point of around 410F, so IMO, it’s not that low compared to other oils. But if you rather, just use your preferred oil and add the sesame oil in at the end.