The Art of Cooking with Kimchi and Pork Belly: A Recipe to Remember

Brook was the only Titan who hadn't cooked yet, and Chef Esther was in charge of pork belly and kimchi. Brook had taken on the challenge, but things didn't quite go as planned. "We're going to make shrimp and pork rice with cucumber kimchi into the rice cooker," he said, but this rice was nowhere near done. "I have to Pivot anytime you say I have to Pivot now you know you're in trouble right now I'm saying a little prayer." The rice was undercooked, which left Chef Brooke frustrated.

Despite his frustration, Chef Brooke loved the dish and gave it 15 points. Meanwhile, Chef Esther and Brook had given their dish 17 points, but that was a tough floss. Chef Esther had thought about this a lot and wanted to recreate the dish in a successful way. "I'm going to make this shrimp and pork belly rice with kimchi cucumber and a six minute egg," she said.

Chef Esther started by frying about a pound of pork belly, which had been trimmed of its skin. The pork was fried at 350 to 375 degrees Fahrenheit. Next, she added diced white onion and sliced garlic to the pressure cooker, along with some seasoned broth made with kimchi, Goji Jang, soy sauce, and mirin chicken stock. The pork was covered in the broth, which had been carefully checked for its seasoning.

The pork belly was then placed in a multi-cooker and cooked for 30 minutes. While the pork was cooking, Chef Esther rinsed some short grain rice into a Dutch oven. She was determined to get it right this time, guys. "This is shrimp stock and then some Juiced kimchi," she said, noting that the shrimp heads were perfect for making stock. The broth had been simmering for quite a while, and it smelled amazing.

Once the pork was done cooking, Chef Esther strained it from the broth, which still smelled incredible. She pulled out the pork belly and added some neutral oil to a hot pan. Some smoke came off the pan, but that was exactly what she wanted. The pork needed to be caramelized, and this was just the beginning.

The pork was cooked quickly, with Chef Esther adding more salt and diced white onion once it was almost done. When the shrimp was cooked through, some actual ual kimchi was added. This was a crucial step in making the dish come together. "We don't want to skimp on the kimchi here," she said.

The pork broth had been reserved and placed back into the pan with the pork belly. The fat from the pork had equalized flavor, and Chef Esther was determined to leave it that way. At the last minute, she added some more oil to get a slight crispiness at the base of the rice. "I made kimchi cucumber salad here," she said, noting that some six minute eggs were fully cooked.

The dish was complete, with perfectly cooked shrimp and pork belly. Chef Esther had managed to recreate the original dish in a successful way. The key was using high-quality ingredients and following a recipe carefully. With this dish, you can try making kimchi and pork belly at home and experience the treasure box of delicious flavor that it has to offer.

As for Brook, he learned an important lesson about cooking under pressure. His initial attempt had been frustrating, but with Chef Esther's guidance, he was able to recreate the dish in a successful way. The art of cooking with kimchi and pork belly is all about attention to detail and using high-quality ingredients. With practice and patience, anyone can master this dish and enjoy the delicious flavors that it has to offer.

"WEBVTTKind: captionsLanguage: enBrook since you're the only Titan that hasn't cooked yet we Chef our challenging Chef Esther is in charge pork belly and kimchi I'm going to make shrimp and pork rice with cucumber kimchi into the rice cooker 10 minutes to go this rice is nowhere near done I have to Pivot anytime you say I have to Pivot now you know you're in trouble right now I'm saying a little prayer okay this is a shrimp and pork rice the amount of depth and the flavor of this Rice is awesome but the one thing that's a bummer is the rice is undercooked Chef Brooke I give your dish 15 points this is so frustrating he loved this dish Chef Esther and I give your dish 17 points that was a tough floss I've thought about this a lot so let's recreate this dish in a successful way I'm going to make this shrimp and pork belly rice with kimchi cucumber and a six minute egg start by frying about a pound of pork belly here that's been trimmed skin has been removed it's fryer set between 350 and 375 I'm going to start the BR into a pressure cooker diced white onion sliced garlic I'm going to season this broth with kimchi I've got some Goji Jang which is a slightly sweet fermented chili paste soy sauce for that Umami saltiness sweet rice wine called mirin chicken stock enough to make sure that the pork belly is covered check my pork belly carefully pull this out of the oil you can see it's not deeply caramelized drain that go ahead and add the this to my broth I'm going to take this bowl of deliciousness and drop it into the multi-cooker set this pressure cook for 30 minutes so I've rinsed some short grain rice into a dutch oven let's get it right this time guys right okay this is shrimp stock and then some Juiced kimchi there's so much flavor in those shrimp heads don't ever throw your shrimp heads away they're perfect for stock put them in stir nice little slab of butter here rolling boil turn the heat down check it maybe every five or so minutes once it's about 3/4 absorbed I'm going to turn the heat completely off and let it cook the rest of the way just by steaming inside the pot make sure you release the valve on the pressure cooker that pork should be nice and Luscious in there I'm going to strain all of this pork belly out of the broth it smells so good you can tell I mean they really just they're like falling apart that delicious this rice is done I'm just going to pull these shrimp heads out of here give the rice a little fluff with a fork start with a hot pan here I want that pork to caramelize so I'm going to add some neutral oil to this pan I can see some smoke coming off of the pan right now so I'm going to add this pork exactly what you want to see step back while it spatters this all has to happen really quickly because you don't want to overcook the shrimp touch more salt a little bit of diced white onion and some minced garlic when that shrimp is almost cooked through and add some actual ual kimchi we don't want to skimp on the kimchi here this all comes together super super fast I've reserved that delicious Porky broth that the pork was cooked in so I'm going to leave that fat in there fat equals flavor and then I'm going to leave it alone at that last minute to get the base of the rice slightly crispy I made kimchi cucumber salad here and some six minute eggs fully cooked white beautiful gooey Center you can see those nice chunks of of pork belly in there giant chunks of perfectly cooked shrimp I'm going to garnish with kimchi cucumber salad you've got this like cooling effect these eggs have a little bit of salt a little bit of pepper let's see if it paid off this is all about that pork belly and kimchi which is exactly what it should have been had that undercooked rice not gotten in the way spicy crunchy refreshing it's like a treasure box of delicious flavor try this at home trust meBrook since you're the only Titan that hasn't cooked yet we Chef our challenging Chef Esther is in charge pork belly and kimchi I'm going to make shrimp and pork rice with cucumber kimchi into the rice cooker 10 minutes to go this rice is nowhere near done I have to Pivot anytime you say I have to Pivot now you know you're in trouble right now I'm saying a little prayer okay this is a shrimp and pork rice the amount of depth and the flavor of this Rice is awesome but the one thing that's a bummer is the rice is undercooked Chef Brooke I give your dish 15 points this is so frustrating he loved this dish Chef Esther and I give your dish 17 points that was a tough floss I've thought about this a lot so let's recreate this dish in a successful way I'm going to make this shrimp and pork belly rice with kimchi cucumber and a six minute egg start by frying about a pound of pork belly here that's been trimmed skin has been removed it's fryer set between 350 and 375 I'm going to start the BR into a pressure cooker diced white onion sliced garlic I'm going to season this broth with kimchi I've got some Goji Jang which is a slightly sweet fermented chili paste soy sauce for that Umami saltiness sweet rice wine called mirin chicken stock enough to make sure that the pork belly is covered check my pork belly carefully pull this out of the oil you can see it's not deeply caramelized drain that go ahead and add the this to my broth I'm going to take this bowl of deliciousness and drop it into the multi-cooker set this pressure cook for 30 minutes so I've rinsed some short grain rice into a dutch oven let's get it right this time guys right okay this is shrimp stock and then some Juiced kimchi there's so much flavor in those shrimp heads don't ever throw your shrimp heads away they're perfect for stock put them in stir nice little slab of butter here rolling boil turn the heat down check it maybe every five or so minutes once it's about 3/4 absorbed I'm going to turn the heat completely off and let it cook the rest of the way just by steaming inside the pot make sure you release the valve on the pressure cooker that pork should be nice and Luscious in there I'm going to strain all of this pork belly out of the broth it smells so good you can tell I mean they really just they're like falling apart that delicious this rice is done I'm just going to pull these shrimp heads out of here give the rice a little fluff with a fork start with a hot pan here I want that pork to caramelize so I'm going to add some neutral oil to this pan I can see some smoke coming off of the pan right now so I'm going to add this pork exactly what you want to see step back while it spatters this all has to happen really quickly because you don't want to overcook the shrimp touch more salt a little bit of diced white onion and some minced garlic when that shrimp is almost cooked through and add some actual ual kimchi we don't want to skimp on the kimchi here this all comes together super super fast I've reserved that delicious Porky broth that the pork was cooked in so I'm going to leave that fat in there fat equals flavor and then I'm going to leave it alone at that last minute to get the base of the rice slightly crispy I made kimchi cucumber salad here and some six minute eggs fully cooked white beautiful gooey Center you can see those nice chunks of of pork belly in there giant chunks of perfectly cooked shrimp I'm going to garnish with kimchi cucumber salad you've got this like cooling effect these eggs have a little bit of salt a little bit of pepper let's see if it paid off this is all about that pork belly and kimchi which is exactly what it should have been had that undercooked rice not gotten in the way spicy crunchy refreshing it's like a treasure box of delicious flavor try this at home trust me\n"