Kimchi Nam Prik Ong

Roasted Pork Belly


Preparation info

  • Serves


    • Difficulty


    • Ready in

      48 hr

Appears in

A Culinary Journey

A Culinary Journey

By Le Cordon Bleu

Published 2020

  • About


For the pork belly

  • 3 kg pork belly
  • 1 g salt
  • 10 g Chinese five-spice powder
  • vegetable oil


Step 1: Score the skin of the pork belly and remove any visible hair using a blow torch. Combine the salt and Chinese five-spice powder and scatter over the pork. Place on a tray and leave uncovered in the fridge for 24 hours to dry.

Step 2: Blanch the cured pork belly in a large pan of boiling water for 5 minutes. Remove from the pan and place onto a tray. Store uncovered in the fridge for 24 hours to dry.

Step 3: To make the kimchi nam prik ong, make a paste from the garlic, coriander root, chilli and lemongrass using a pestle and mortar. Set this paste aside.

Step 4: Heat the vegetable oil in a large, deep pan and add the pork and veal mince. Cook until browned. At the same time, using a second pan, gently fry the onions in a tablespoon of oil until they soften. Add the cooked onions to the mince mixture and stir well to combine.

Step 5: Add the paste and diced tomatoes into the pan and cook over low heat for 10 minutes, stirring occasionally. Once the tomatoes have cooked, stir in the cooked kimchi and kaffir lime leaves.

Step 6: In the meantime, heat a tablespoon of vegetable oil in a small pan and cook the tomato paste for a minute. Add to the mince mixture and leave to cook for 30 minutes. Adjust the seasoning with salt and freshly ground black pepper, if needed. Remove from the heat and store covered.

Step 7: To compress the cucumbers for serving, place the trimmed pieces into a sous-vide bag, ensuring they are lying in a single layer. Seal under full vacuum to compress.

Step 8: When ready to finish the pork belly, preheat the oven to 210°C.

Step 9: Heat a large pan of oil to 180°C and carefully fry the belly for 5 minutes. Remove and place onto a tray and cook in the oven for 15 minutes. Reduce the oven to 160°C and cook for a further 20-25 minutes.

Step 10: Slice the roasted pork belly into pieces 2.5x10cm portions and place each piece onto a serving plate. Remove the compressed cucumber from the sous-vide bags and place a piece next to the pork. Spoon the kimchi nam prik ong on top of the cucumber and garnish with puffed rice, micro chervil and edible flowers. Finish with a pinch of smoked paprika.