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1
Score the top of the pork flesh about 1/4 inch deep every 1/4 inch in a crosshatch pattern.
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2
Put the pork in a large baking dish and rub the meat all over with 2 tablespoons of kimchi base.
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3
Cover with plastic wrap and marinate in the refrigerator for at least 2 hours or, even better, overnight.
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4
Preheat the oven to 325F.
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5
Remove the plastic wrap from the pork and replace with a piece of aluminum foil.
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6
Bake the belly for 2 1/2 hours, or until the meat is super soft.
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7
Remove the pork from the oven and transfer to a platter or baking dish.
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8
Allow the meat to cool to room temperature, then cover and refrigerate for roughly 2 hours.
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9
Discard all of the pork fat left in the baking dish.
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10
To prepare the glaze, in a small bowl combine the remaining 1/4 cup kimchi base and the honey; set aside.
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11
Heat 3 inches of oil to 350F in a countertop electric fryer or deep pot.
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12
If you dont have a deep-fry thermometer to maintain the temperature, a good way to test if the oil is hot enough is to stick the end of a wooden spoon or chopstick in it.
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13
If bubbles circle around the end, then youre good to go.
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14
Remove the pork from the fridge and cut into 6 equal pieces.
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15
Spread the flour on a plate and dredge all sides of the pork in the flour, tapping off the excess.
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16
Using a slotted spoon, carefully slip 3 of the pork pieces at a time into the hot oil.
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17
Fry until the pork belly is crispy and brown on all sides, about 5 minutes.
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18
Transfer the pork to a platter lined with paper towels to drain.
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19
Repeat with the remaining pork belly pieces.
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20
To serve, divide the kimchi among 6 small shallow bowls.
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21
Place a piece of the crisp pork belly in the center.
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22
Drizzle a little bit of the glaze on top and sprinkle with peanuts.
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23
Garnish with the sprouts.
