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News 4 Cooks: Kimcheed Pork Belly

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News 4 Cooks: Py Steakhouse at Casino del Sol makes Kimcheed Pork Belly

Wednesday on News 4 Cooks, Executive Chef Ryan Clark from PY Steakhouse at Casino Del Sol made "Kimcheed Pork Belly".

Preparation Instructions: 

Makes 6-8 servings

Compressed watermelon, fresno + watermelon hot sauce, pickled watermelon rind, scallion

For the Pork Belly:


1-5 lb. Slab Pork Belly

1 oz salt

1 oz sugar

1 T ginger, minced

1 T garlic, minced

2 T fermented Korean chili paste

3 scallions, sliced

12 oz Korean beer

24 oz veal stock


Combine the salt, sugar, ginger, garlic, chili paste and scallions into a mixing bowl.  Rub over the pork belly and marinate for up to 2 days.  Remove the excess and pat dry.

Sear in a pan over medium high heat until caramelized.  Add the Korean beer, fish sauce and veal stock.  Bring to a boil.  Simmer, covered, for 3.5 hours until tender.  Cool in the juices until just warm.  Serve with watermelon, and watermelon fresno hot sauce.

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