Miso Pork Belly Kimchi Wrap

This Miso Marinated Pork Belly Kimchi Wrap is the ultimate 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 healthy and low carb meal!

Miso marinated pork belly wrapped in boiled napa cabbage topped with kimchi being picked up with a pair of chopsticks, top down shot.

What is Miso Pork Belly Kimchi Wrap?

Pork belly is marinated overnight in a miso rub mixture, then seared on a cast iron frying pan, wrapped in boiled napa leaves and topped with kimchi.  Tangy, salty garlicky and absolutely delish!

What are the instructions to marinate pork belly in a miso marinade?

  • Add grated garlic, ginger, Korean soybean paste, salt and black pepper to a bowl and mix well to form a paste.
  • Rub paste generously all over pork belly and place into a ziplock bag or air tight container.
  • Refrigerate for 10-12 hours or overnight.

Miso marinated pork belly on a cast iron serving plate.

What is Korean soybean paste and how is it different from miso?

Korean soybean paste and miso are both made from fermented soy beans.

Korean Doenjang miso paste is saltier and has a stronger, bold flavor while miso is Japanese soybean paste with more milder in comparison with a lighter savory umami flavor.

What is kimchi?

Kimchi is fermented napa cabbage and a staple Korean side dish.  It is typically spicy, sour, umami and is the foundation of Korean cuisine.  You can find ready-made kimchi in most Asian supermarkets usually packed in jars or bags.

What type of pork belly should I use?

Use skinless pork belly cut about 1- 1 1/2 inches thick.

Tips and tricks for making this Miso Pork Belly recipe?

  • Don’t forget to rinse miso before cooking as miso can easily 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.
  • Serve with rice of choice.
  • For a healthier choice, serve with cauliflower rice for a low carb option.
  • Garnish with freshly chopped green onions.

Miso marinated pork belly wrapped in boiled napa cabbage topped with kimchi being picked up with a pair of chopsticks, top down shot.

Did you have other Korean recipes I can try?

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 4

Ingredients

  • 1 1/2 lb Pork Belly (1-1.5 inch in width)
  • 2 tbsp Korean Soybean Paste
  • 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.

Kimchi Wrapped Miso Pork Belly Recipe (1)

2) Use a grater or a grinder to grind the ginger and garlic.  Set aside.

Kimchi Wrapped Miso Pork Belly Recipe (20)

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

Kimchi Wrapped Miso Pork Belly Recipe (21)

Kimchi Wrapped Miso Pork Belly Recipe (22)

Kimchi Wrapped Miso Pork Belly Recipe (23)

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.

Kimchi Wrapped Miso Pork Belly Recipe (24)

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.

Kimchi Wrapped Miso Pork Belly Recipe (25)

6) Meanwhile, plate kimchi.

Kimchi Wrapped Miso Pork Belly Recipe (13)

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

Kimchi Wrapped Miso Pork Belly Recipe (30)

8) In a cast iron pan, add neutral cooking oil on high heat.  When the oil is ready, it will start lightly smoking.

Kimchi Wrapped Miso Pork Belly Recipe (16)

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.

Kimchi Wrapped Miso Pork Belly Recipe (31)

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!

Kimchi Wrapped Miso Pork Belly Recipe (32)

Kimchi Wrapped Miso Pork Belly Recipe (33)

Hope you enjoy your Miso Pork Belly Kimchi Wrap!

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More Recipes

Miso marinated pork belly wrapped in boiled napa cabbage topped with kimchi being picked up with a pair of chopsticks.

Miso Pork Belly Kimchi Wrap

This Miso Marinated Pork Belly Kimchi Wrap is the ultimate 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.
4.43 from 7 votes
Course: Main Course
Cuisine: Korean
Keyword: Korean pork belly recipes, miso pork belly, miso pork recipe
Prep Time: 10 minutes
Cook Time: 5 minutes
Marinate Time: 10 hours
Total Time: 10 hours 15 minutes
Servings: 4
Print Recipe
Calories: 601kcal

Ingredients

  • 1 1/2 lb Slice of Pork Belly
  • 2 tbsp Korean Soybean Paste
  • 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 Soybean Paste , 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!

Video

Nutrition

Calories: 601kcal | Carbohydrates: 1g | Protein: 11g | Fat: 61g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 82mg | Sodium: 109mg | Potassium: 226mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
*Values Based Per Serving
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4 Comments

  1. You’re not supposed to cook with sesame oil due to its low smoking point

    • LowCarbingAsian

      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.

  2. Richard Pulley

    The calorie total and the fat must be off. There is no way this dish has 3735 calories per serving along with 377 grams of fat.

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