FoodInKorea

Caramelized Pork Belly and Kimchi Turnip

Caramelized Pork Belly and Kimchi Turnip
Caramelized Pork Belly and Kimchi Turnip, fot. sharonang / pixabay

This hearty dish features tender, caramelized pork belly layered with tangy kimchi turnip, potatoes, and a savory tomato mixture, baked to perfection in a charlotte mold. Enhanced with a honey-soy glaze and toasted sesame seeds, it offers a delightful balance of sweet, savory, and spicy flavors. Ideal for a comforting meal or a standout dish at a gathering, this recipe combines rich textures and bold tastes. Follow these detailed steps to create a delicious and visually appealing preparation. This recipe serves approximately 6–8 people as a main course.

Ingredients

  • 800 g cooked pork belly
  • 50 g onion, finely chopped
  • 50 ml olive oil
  • 4 tomatoes, peeled, seeded, and chopped
  • Salt
  • Freshly ground black pepper
  • 1 bunch flat-leaf parsley, chopped
  • 300 g potatoes, sliced 2–3 mm thick
  • 300 g kimchi turnip, sliced lengthwise
  • 50 g honey
  • 1 tablespoon soy sauce
  • 1 tablespoon wine vinegar
  • 1 teaspoon sesame seeds
  • Parsley (optional, for garnish)
  • Oil (for the mold)

Equipment needed

  • Charlotte mold or similar baking mold
  • Parchment paper
  • Pastry brush
  • Saucepan
  • Oven
  • Knife and cutting board
  • Small saucepan
  • Bain-marie (water bath setup)
  • Weights (e.g., a plate or can for pressing)

Instructions

Step 1: Preheat the oven and prepare the pork belly

  1. Preheat the oven to 140°C.
  2. Ask the butcher to slice the cooked pork belly (ensure it is pre-cooked, not raw) into approximately 2–3 mm thick slices. Set aside.

Step 2: Prepare the tomato mixture

  1. In a saucepan, sweat the finely chopped onion in 50 ml olive oil over low heat without coloring.
  2. Add the peeled, seeded, and chopped tomatoes, then season with salt and freshly ground black pepper.
  3. Cook slowly until the liquid has evaporated, stirring occasionally (about 15–20 minutes). Set aside to cool slightly.

Step 3: Assemble the mold

  1. Line the bottom of the charlotte mold with parchment paper and brush the interior with a thin layer of oil.
  2. Line the mold with the slices of cooked pork belly, overlapping slightly to cover the sides and bottom.
  3. Layer the cooked tomato mixture, chopped parsley, sliced potatoes, and sliced kimchi turnip evenly over the pork belly.
  4. Fold the overhanging pork belly slices inward over the layers and press down lightly to compact the contents.

Step 4: Bake the dish

  1. Place the mold in a bain-marie (water bath) and cover with aluminum foil.
  2. Bake in the preheated oven at 140°C for 90 minutes to meld the flavors and soften the layers.
  3. Remove from the oven, place a weight (e.g., a plate with a can) on top to press down, and let it cool completely to set the structure.
  4. Lower the oven temperature to 120°C. Return the mold to the oven and cook for at least 1 hour, basting every 15–20 minutes with the cooking juices that form to enhance caramelization and keep the dish moist.
  5. To check doneness, insert the point of a knife or skewer into the center; it is ready when the interior feels hot.

Step 5: Prepare the glaze and finish

  1. In a small saucepan, heat 50 g honey over low heat until it becomes runny. Remove from heat, then stir in 1 tablespoon soy sauce, 1 tablespoon wine vinegar, and 1 teaspoon sesame seeds to create the glaze.
  2. Unmold the cooked preparation onto a heatproof dish and brush or spoon the glaze evenly over the top.
  3. Serve whole in the cooking dish or cut into individual portions.

Step 6: Presentation

  1. Garnish with additional parsley if desired for a fresh touch.
  2. Serve warm to enjoy the caramelized texture and rich flavors.

Flavor profile

This dish delivers a harmonious blend of succulent, caramelized pork belly with the tangy, fermented bite of kimchi turnip. The tomato and parsley layer adds a savory depth, while the potatoes provide a comforting, starchy contrast. The honey-soy glaze introduces a sweet and umami richness, complemented by the nutty crunch of sesame seeds, creating a complex and satisfying taste experience.

Serving suggestion

Serve warm as a main course, accompanied by a light green salad or steamed vegetables to balance the richness. This dish is perfect for a family dinner or a special gathering, with portions easily adjusted by slicing as needed. Serves approximately 6–8 people.

Tips

  • Ensure the pork belly is pre-cooked and sliced evenly thick to promote uniform cooking and a neat presentation.
  • Use a mild kimchi turnip to avoid overpowering the other flavors; rinse if it’s too spicy.
  • Pressing the mold after the initial bake helps compact the layers, improving texture and sliceability.
  • Baste every 15–20 minutes during the second bake to enhance caramelization and maintain moisture, using a spoon or brush to distribute the juices evenly.
  • Handle the honey glaze carefully when hot, and apply it just before serving for the best flavor and texture.

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