Korean-Style Cheese Kimchi Pork Belly Rolls
These savory pork belly rolls feature crunchy vegetables and tangy kimchi, seared until crispy and topped with melted cheese for an addictive bite.
Inspired by the vibrant street food culture of Harbin, these pork belly rolls combine the smoky richness of seared meat with the fermented punch of traditional kimchi. The addition of melted cheese elevates the dish, creating a perfect balance of spicy, savory, and creamy textures in every mouthful.
Ingredients
- 500 g pork belly, thinly sliced
- 1 onion
- 1 carrot
- 200 g Korean kimchi
- 4 leaves lettuce
- 4 slices cheddar cheese
- 1 tbsp savory sauce
- 1 stalk green onions
- to taste vegetable oil
Instructions
- 1Slice the pork belly
Place the pork belly in the freezer for a short time to firm it up, which makes it much easier to slice. Using a sharp cleaver or a meat slicer, cut the pork belly into thin, uniform slices approximately 2 millimeters thick.
Tip: If preparing this dish frequently, using a manual meat slicer will provide more consistent thickness and increase your efficiency. - 2Prepare the onion
Peel the onion and place it on your cutting board. Carefully slice the onion into thin, even strips that will be used as a filling for the pork rolls.
Tip: Keep your knife sharp to make clean cuts through the onion layers without crushing them. - 3Prepare the carrots
Take a fresh carrot and slice it into thin matchstick-sized strips. These will provide a nice crunch and color contrast to the pork belly rolls.
Tip: Aim for uniform strips so that they cook at the same rate inside the meat roll. - 4Prepare the kimchi
Take the Korean kimchi and slice it into thin, manageable strips on your cutting board. The kimchi adds a signature tangy and spicy flavor to the rolls.
Tip: Drain any excess liquid from the kimchi before slicing to keep the rolls from becoming too wet. - 5Arrange the pork belly
Lay out the thinly sliced pork belly on your cutting board, overlapping them slightly to create a base for your filling ingredients.
Tip: Ensure the slices are laid out securely so they are easy to roll once the fillings are added. - 6Assemble the rolls
Place a lettuce leaf at the inner end of the pork belly slice. Follow this with a portion of the prepared carrot strips, onion strips, and kimchi, then roll the meat tightly around the fillings.
Tip: Roll as tightly as possible to ensure the ingredients stay in place during the cooking process. - 7Roll the pork belly
Take your thinly sliced pork belly and lay the pieces out, slightly overlapping them on a flat surface. Place a lettuce leaf, followed by thin strips of carrot, onion, and Korean kimchi at one end. Carefully and tightly roll the pork belly around the vegetable filling to ensure a compact, secure roll.
Tip: Make sure to layer your vegetables evenly so the rolls have a consistent shape and size, which helps them cook at the same rate. - 8Cook the pork belly rolls
Place the prepared pork belly rolls onto a hot iron plate. Because the meat is sliced thinly, cook them over medium heat and turn them frequently to ensure the meat is crispy on the outside while remaining tender on the inside.
Tip: Keep the rolls moving on the hot plate to avoid burning the meat since it is very thin.
