Pork Belly Mac n KimChi[eese]
What is Pork Belly Mac n KimChi[eese]?
Pork Belly Mac n KimChi(eese) melds together creamy macaroni and cheese with the sweet and spicy flavors of kimchi and the deliciously fattiness of pork belly. I had my doubts about combining kimchi with cheese but it surprisingly worked incredibly well! This dish combines the very best of western and eastern cultures.
Where’d It Come From?
This Korean-fused mac n cheese dish was inspired by bossam (pork belly lettuce wraps) and, of course, mac n cheese which as roots in Northern Europe but has since become all-American.
Want to dig deeper into the roots of these dishes? Check out our Food History 101 Blog!
– Click here to learn about the origin of Mac n Cheese
– Click here to learn about the history of Pork Belly & Kimchi Lettuce Wraps
How’s It Made?
Makes: 4 servings | Passive prep/cook time: 1 hour & 20 minutes | Active prep/cook time: 35 minutes
Ingredients:
1 lb pork belly (1/4" thick strips)
1 lb pasta of choice (elbow macaroni is recommended)
½ cup unsalted butter
⅓ cup flour
1 ½ cup milk
2 ½ cup half & half
3 cups sharp or medium-sharp cheddar – finely shredded
1 ½ cup gruyere cheese – finely shredded
Salt and pepper to taste
¼ cup fresh parsley – chopped
1 cup Kimchi – small chopped
Instructions:
Melt butter in saucepan over medium-low heat. (Optional) If you prefer richer/nuttier flavor, lightly brown the butter at this step over medium heat.
Reduce to medium-low heat and combine with flour to create a roux. When incorporated and your roux has a somewhat even consistency (might be a bit chunky/sandy looking until it’s ready; if it clumps too heavily – that means the heat is too high), slowly whisk in the milk and half & half until the mixture is consistent throughout and has a creamy texture.
Combine the cheeses and add ⅓ of cheese at a time and stir for a minute to two minutes each time until cheese is fully melted and the sauce becomes smooth.
Add in the kimchi and let simmer on very low heat for 10-15 minutes while stirring occasionally.
Cook pasta according to package instructions (save 1 cup of pasta water once finished)
While pasta cooks, salt and pepper the pork belly and let it come to room temperature.
Grill pork belly over open flame, on a cast iron skillet or on a frying pan. Once done cooking, cut pork belly into 1/4" wide pieces.
Combine all ingredients in one large pot and remove from heat.
Add parsley, salt and pepper to mixture. Stir and serve while hot.
(Optional) For extra fanciness, sprinkle shredded cheese on top and roast in oven for a few minutes until golden brown (works well with dry/nutty cheeses like fresh parmesan). Keeps well for up to 1 week in fridge – allow to cool before storing.
