1/2 pound sliced pork belly or ton torro
2 cups kimchi roughly chopped
1/2 onion thinly sliced
1 tablespoon gochujang
1 teaspoon soy sauce
1 teaspoon sesame oil
2 scallions thinly sliced
Kewpie Mayonaise (optional)
Note: Because the pork has plenty of fat in it already, there’s no need to oil the pan, just make sure it is very hot when the meat hits it and the fat that renders out of the meat will be plenty for the stir fry.
Heat a skillet or wok until very hot. Add the pork in a single layer and fry undisturbed until some fat has rendered out. scrape the pork off the pan and quickly stir fry until cooked. Transfer the meat to a plate and drain off all but a tablespoon of fat.
Add the kimchi, and onion and stir fry for a minute. Return the pork to the pan along with the gochujang and soy sauce then continue stir frying until the kimchi is cooked and the pork is tender. If your pork is sliced thicker than a few millimeters, you’ll probably need to cover it and cook over low heat for 10-15 minutes to tenderize it. If there’s any extra liquid remaining at the bottom, turn the heat up to high and reduce until the sauce coats the meat and kimchi.
Drizzle with sesame oil, sprinkle with scallions and serve. If you want, you can squirt some Kewpie mayonaise on top.