keto Kimchi Wrapped Miso Pork Belly cover

Kimchi Wrapped Miso Pork Belly


If you’ve never had Korean BBQ before, you’ve to give it a try at least once!  For the ones that are familiar with KBB (Korean BBQ), you might agree with us when we say it was designed for low-carb/keto

It is endless amounts of delicious marinated meats and if you know which ones to avoid (sugar), you can low-carb/keto-stuff yourself full!  It’s similar to the idea of Brazilian BBQ, but there’s a catch!

keto Kimchi Wrapped Miso Pork Belly pin 1

You have to cook the meat yourself, which could be challenging when you have 2 young kids that insist they want to grill the meat themselves but can’t even use a tong!

So for the times we elect to just eat at home, we created this KBB inspired Kimchi Wrapped Miso Pork Belly dish! 

It’s really easy to put together but does require overnight marination, so plan ahead.  We took the idea of a garlic marinated pork belly and just wrapped it in some boiled Napa/Chinese cabbage topped with a piece of kimchi!  Tangy, salty, garlicky and absolutely delish!  

keto Kimchi Wrapped Miso Pork Belly pic
To make this dish, you’ll need to get some Korean Miso, kimchi, Sesame Oil and Chinese cabbage (napa).  You should be able to find everything you need at a Korean supermarket. 

Now, if you’re ready, let’s get started!

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 Slice of Pork Belly (the Costco one is about 10″ in length)
  • 2 tbsp Korean Miso
  • 1/8 tsp Salt
  • 1/2 tsp Black Pepper
  • 3 Garlic Cloves
  • 1/2 inch Ginger
  • 8-10 Medium Size Chinese Cabbage Leaves (1 leaf per pork piece)
  • 2 oz Kimchi
  • 1 tbsp Sesame Oil

Directions

1) Gather all the ingredients.

2) Use a grater to grate ginger and set aside.

3) Grind or use a garlic press to grind down the garlic and set aside.

4) In a mixing bowl, add grated garlic, grated ginger, Korean Miso, salt and black pepper.  Mix well to form a paste.

5) 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.

6) Once marination is completed, 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, run under cold water to stop the cooking process and plate.

Keto Low Carb Kimchi Wrapped Miso Pork Belly

7) Meanwhile, plate kimchi.

8) Wash rub off of pork belly.  Cut pork belly into 1/2″ bite-size pieces.

9) In a cast iron pan, add Sesame Oil on high heat (please note that cast iron pan & handle gets VERY hot.  So please wear mitts if you need to handle the pan).  When the oil is ready, it will start lightly smoking.

10) Add pork belly onto cast iron pan and cook for each side for 1.5 – 2.5 minutes.  Plate once cooked.

11) To assemble, layout 1 Chinese cabbage leaf, then place a pork belly on top.  Add 1-2 pieces of kimchi and carefully roll Chinese cabbage leaf to form a wrap.

 

Hope you enjoy this low-carb/keto Kimchi Wrapped Miso Pork Belly!

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More Recipes

keto Kimchi Wrapped Miso Pork Belly pin 2

keto Kimchi Wrapped Miso Pork Belly cover

Kimchi Wrapped Miso Pork Belly

The BEST Asian Low-Carb/Keto recipe for Miso Garlic Infused Pork Belly. Juicy bite of marinated pork belly with flavors of kimchi effervescence. Net Carb / Serving ~3g. Step by step directions with pictures makes this recipe quick and easy.
5 from 2 votes
Course: Main Course
Cuisine: Korean
Keyword: ketokoreanbbq, ketoporkbelly, ketoporkbellyrecipe, koreanbbqhome, lowcarbporbelly, lowcarbporkbelly
Prep Time: 10 minutes
Cook Time: 5 minutes
Marinate Time: 10 hours
Total Time: 10 hours 15 minutes
Servings: 1
Print Recipe

Ingredients

  • 1 1/2 lb Slice of Pork Belly the Costco one is about 10" in length
  • 2 tbsp Korean Miso
  • 1/8 tsp Salt
  • 1/2 tsp Black Pepper
  • 3 Cloves Garlic
  • 1/2 inch Ginger
  • 8-10 Leaves Medium Size Chinese Cabbage 1 leaf per pork piece
  • 2 oz Kimchi
  • 1 tbsp Sesame Oil

Instructions

  • Gather all the ingredients.
  • Use a grater to grate ginger and set aside.
  • Grind or use a garlic press to grind down the garlic and 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.
  • Once marination is completed, 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, run under cold water to stop the cooking process and 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 Sesame Oil on high heat (please note that cast iron pan & handle gets VERY hot. So please wear mitts if you need to handle the pan). 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. Plate once cooked.
  • To assemble, layout 1 Chinese cabbage leaf, then place a pork belly on top. Add 1-2 pieces of kimchi and carefully roll Chinese cabbage leaf to form a wrap.

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