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!
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!
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.
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!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!
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Kimchi Wrapped Miso Pork Belly
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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