Tucson Morning Blend


Kimcheed Pork Belly with Executive Chef Ryan Clark for Iron Chef Tucson

Posted at 11:36 AM, Jun 21, 2018
and last updated 2018-06-21 14:36:33-04

3 time Iron Chef Tucson champ turned judge and Executive Chef of Casino del Sol Chef Ryan Clark stops by to make Kimcheed Pork Belly to get us ready for the big competition on Saturday.

Kimcheed Pork Belly

Compressed watermelon, fresno + watermelon hot sauce, pickled watermelon rind, scallion

For the Pork Belly:


1 5 Lb Slab Pork Belly

1 oz salt 1 oz sugar

1 T ginger, minced

1 T garlic, minced

2 T fermented Korean chili paste

3 scallions, sliced

12 oz Korean beer

24 oz veal stock


Instructions: Combine the salt, sugar, ginger, garlic, chili paste and scallions into a mixing bowl. Rub over the pork belly and marinate for up to 2 days. Remove the excess and pat dry. Sear in a pan over medium high heat until caramelized. Add the Korean beer, fish sauce and veal stock. Bring to a boil. Simmer, covered, for 3.5 hours until tender. Cool in the juices until just warm. Serve with watermelon, and watermelon fresno hot sauce.