Step 1

Slice up your potatoes into French fry shape and submerge in water to prevent oxidation and to wash off excess starch.

Step 2

Fry in batches in 300°F oil for about 5 minutes, may need to go a couple minutes longer if your oil temp drops significantly. Be careful not to add too many fries, and not to overfill the oil as these will bubble up and it could overflow.

Step 3

Remove from the oil and place onto a parchment or foil lined baking sheet and place in the freezer for at least 2 hours.

Step 4

Fry for a second time at 350°F until you get the color and crunch you like. This will take 3-5 minutes assuming your oil temp doesn't drop significantly. Salt as soon as they're out of the fryer.

Step 5

Slice up your pork belly into cubes and fry those in 350°F oil until golden and crispy.

Step 6

Assemble in a bowl with the fries, pork belly, chopped kimchi, kimchi mayo (I just bought some as I was feeling lazy), Unagi sauce (teriyaki or hoisin would work great too), bonito flakes, and scallions (I had chives on hand so I used chives). Cilantro would also be a good addition but my store didn't have any. Cheers!

Step 1

Start cooking the garlic and shallots in a glug of oil and a little salt on medium heat until they caramelize.

Step 2

Grate in the ginger and keep cooking for a couple minutes, then add in the sambal and cook for another minute

Step 3

Deglaze with the vinegar and soy sauce, and then add enough water or stock to be able to mostly submerge your pork belly.

Step 4

Add in your pork belly, cover the pot and put in the oven at 350°F for about 2 hours.

Step 5

Cool the pork belly in the fridge for at least a few hours but I just left mine overnight. Cool it in the sauce for best results.