Pork Belly with Stir-Fried Kimchi

1. Salt both sides of pork belly and sear on a lightly oiled pan on medium heat.
2. Once golden brown on both sides, use scissors to cut it into bite sized pieces.
3. Cook the pork until some of the fat is rendered out and it is cooked to your liking. I like mine crispy.
4. Move pork belly to the outer edge of the pan and fry whole garlic cloves in the pork fat until golden brown on all sides.
5. Remove the pork belly and garlic and strain most of the fat from the pan.
6. Sauté kimchi in the same pan for 5-7 minutes until soft and translucent.
7. Serve kimchi with pork belly and garlic and enjoy with perilla leaves, samjang, sesame oil+salt, and rice.