2 pounds sliced pork belly
125ml hoisin sauce
60ml canola oil
1 onion, medium dice
2 carrots, peeled and medium dice
2 ribs celery, medium dice
4 cloves of garlic, peeled
2” piece ginger, peeled and sliced
750ml kimchi stock
60ml good quality soy sauce
Preheat oven to 300F
Rub pork belly with ½ of hoisin.
Heat oil in a large pot on medium heat, sear pork on all sides and remove from pan.
Add onion, carrot, celery, garlic and ginger to the pan and cook until browned.
Add remaining ingredients and return pork shoulder to pot.
Bring everything to a boil, then cover pot with a lid or tin foil.
Braise in the oven for 1-1.5 hours.
Once pork shoulder is tender, remove from pot, and strain the remaining liquid into a new clean pot.
Bring liquid to a boil, skimming off the fat with a ladle.
Reduce heat to a simmer and reduce the liquid until it is thick to cover the back of a spoon, bringing it to at least half the amount.
Shred the pork and add as much of the reduced sauce as desired.
Serve with rice, on buns, or taco shells with Cabbage Patch Kimchi!