If you’ve never had Korean BBQ before, we highly recommend you go! 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!
But the catch is you have to cook the meat yourself, which could be challenging when you have 2 young kids that require one on one coverage.
So for the times we elect to just eat at home, we created this KBB inspired keto pork belly recipe! It is really easy to put together but does require overnight marination, so plan ahead.
This recipe is low-carb/keto approved with about 0.25g of carbs per severing!
This dish deliveries a juicy bite of garlic miso infused pork belly with flavors of kimchi effervescence.
You will need Korean Miso, kimchi, Sesame Oil and Chinese cabbage (napa) for this dish. Everything besides Korean Miso (Korean supermarket or Amazon only), you should be able to get at an Asian supermarket.
Now, let’s get started!
Prepping Time 10M
Marinate Time 10-12H
Cook Time 5M
Total Time 10H15M
Net Carb/Serv 0.25g
Servings 1-2
Ingredients
- 1 1/2 lb Slice of Pork Belly (the Costco one is about 10″ in length)
- 2 tbsp Korean Miso
- Sprinkle of Salt
- 1/2 tsp Black Pepper
- 3 Garlic Cloves
- 1/2 inch of Ginger
- 8-10 Medium Size Chinese Cabbage Leaves (1 leaf per pork piece)
- 1 Jar of Kimchi
- 1 tbsp Sesame Oil
Directions
1) Gather all the ingredients (sesame oil & ginger not pictured).
2) Use a grater to grate ginger (if you don’t have a grater, you can just mince as finely as you can). Set aside.
3) Grind or use a garlic press to grind down garlic. Set aside.
4) In a mixing bowl, add garlic, ginger, Korean Miso, salt and pepper. Mix well to form a paste.
5) Rub paste onto pork belly.
6) Once done, put pork belly into a ziplock bag and squeeze as much air out as you can. Seal and place in refrigerator for 10-12 hours.
7) Once marination is completed, add enough water to cook Chinese cabbage leaves in a large stove top pot. Bring to boil. Once boiling, add Chinese cabbage leaves and cook for 5-6 minutes or until tender.
8) Meanwhile, plate kimchi.
9) Wash rub off of pork belly. Cut pork belly into 1/2 inch bite size pieces.
10) 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.
11) Check on Chinese cabbage leaves. If done, run under cold water to stop the cooking process and plate.
12) Add pork belly onto cast iron pan and cook for each side for 1.5 – 2.5 minutes. Plate once done.
13) To prepare, 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 Korean BBQ inspired pork belly at home.
If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!
Join us on Facebook to be part of our interactive ketolife discussion & recipe requests and follow us on Instagram to be the first to know when we post a new recipe!
Kimchi Wrapped Miso Pork Belly
Ingredients
- 1 1/2 lb 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 Whole Chinese Cabbage Leaves (one piece per pork belly)
- 3 oz Kimchi
- 1 tbsp Sesame Oil
Instructions
- Gather all the ingredients.
- Use a grater to grate ginger (if you don't have a grater, you can just mince as finely as you can). Set aside.
- Grind or use a garlic press to grind down garlic. Set aside.
- In a mixing bowl, add garlic, ginger, miso, salt and pepper. Mix well to form a paste.
- Rub paste onto pork belly.
- Once done, put pork belly into a ziplock bag and squeeze as much air out as you can. Seal and place in refrigerator for 10-12 hours.
- Once marination is completed, add enough water to cook Chinese cabbage leaves in a large stove top pot. Bring to boil. Once boiling, add Chinese cabbage leaves and cook for 5-6 minutes or until tender.
- Meanwhile, plate kimchi.
- Wash rub off of pork belly. Cut pork belly into 1/2 inch 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.
- Check on Chinese cabbage leaves. If done, run under cold water to stop the cooking process and plate.
- Add pork belly onto cast iron pan and cook for each side for 1.5 - 2.5 minutes. Plate once done.
- To prepare, 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.
*This page contains affiliate marketing links*
