Sticky Whiskey Pork Belly with Kimchi Cabbage


For the Pork Belly:

Combine all ingredients in an air tight Ziploc bag - mix to coat. Refrigerate overnight.

For the Cabbage:

  • 1 head Napa or Green Cabbage
  • 2 tbsp Sea Salt
  • 1 tbsp Olive oil
  • 1 tbsp Butter
  • 2 tbsp Heavy cream
  • 2 tbsp Japanese Seven Spice (Togarashi) -can be found in most grocery stores in the Asian section or Spice aisle

Quarter cabbage and remove the core. Slice thinly by hand or on a mandolin. Place cut cabbage in bowl, add sea salt, toss to coat, set aside.


Pork Belly:

  1. Remove Pork Belly from refrigerator and allow to come to room temp.
  2. Heat oil in large skillet over medium heat.
  3. Add Pork Belly, reserve the marinade.
  4. Cook pork belly for 4 min per side
  5. Add reserved marinade to pan, simmer on low for 2 min, turning the pork belly to coat. DO NOT WALK AWAY! Reduce heat if marinade begins to burn. Remove from pan, set aside.


  1. In a clean pan over medium heat, add 1 tbsp Olive Oil.
  2. Add cabbage. Cook for 3-5 min to wilt the cabbage (less time if you prefer crunchier).
  3. Add cream, reduce for 1-2 min.
  4. Add butter, toss to coat cabbage
  5. Add Togarashi, toss to coat

Plate cabbage with Pork Belly on top. Garnish with thinly sliced radish or scallions (optional).

Join Our Crew

Hang with our crew and stay connected to amazing cocktails, great whiskey insights, creative recipes, crew happenings, storytelling… just about everything it means to part of a #truecrew.