Kimchi Pork Stew

With a Southern Grunt Twist

As with most meals I start with braising the meat. For this I am using 1/2 Pork Belly and 1/2 Boston Butt.


3 lbs Pork (mix pork belly and butt)

4 Japanese eggplants

6 cloves garlic

Large piece of ginger sliced (leave skin on)

Seasoning to taste: paprika, crushed red pepper, black pepper, kimchi powder or fine red pepper

4 cups beef broth

Sesame oil

Fish sauce

Optional: pineapple soaked in bourbon

After braising the pork with half of the seasoning stick in the fridge for 1-2 hours, best overnight in a ziplock bag.

Cut the eggplant into 1 inch pieces, season with the rest of the seasoning and stick in the fridge for 1 hour.

In a preheated oven 375 degree, cook your pork for 20 min, until half cooked.

In a Dutch oven fry your pineapple soaked in bourbon.

Remove from pot and add in your garlic and ginger, sauté until browned. Add eggplant and cook for 4-5 min or until the eggplant starts to soften.

Add in your pork and mix. Pour in your broth reduce to a medium and let simmer for 1 1/2 to 2 hours.

Serve with rice

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