Kimchi Pancit with Pork Belly by
Lalaine De Belen
Creator of Lala’s Kitchen
There’s a recipe video on Lalaine’s YouTube channel that begins with a stop-motion animation of the ingredients. Shrimps appear whole in the first shot then neatly chopped in the next; chunks of chicharon are intact in one shot then crumbled to bits in another. In the background plays a quirky piano tune from a charmingly comedic silent film. The finished dish is a fusion of traditional vegetable dishes from Filipino and French cuisine. Pinakbet a la Ratatouille.
This video represents the playful creativity of Lala’s Kitchen. “I’m inspired by other cultures, by different methods of cooking,” Lalaine says of her creative approach. “I want to present Filipino food in a different way, a change in the cooking method. That’s what I’m always thinking of – what can I do that’s different but still have Filipino flavor as the main star?”
“I’m inspired by different cultures,
by different methods of cooking.”
Her Kimchi Pancit recipe is featured on this page. Pancit is a Filipino noodle dish with chopped vegetables and meat. Kimchi, a staple of Korean cuisine, is fermented vegetables.
“Pancit is a very good base to add flavor to,” Lalaine explains. “I wanted pancit to be the main star, kimchi just the sidekick. When you’re eating it, you taste the pancit flavors then you get that hint of sour and spice from the kimchi.” When asked where she got the idea she laughs, “Maybe I was watching too many K Dramas and Korean cooking shows but I was like – why not add kimchi!?”
The Korean cooking shows Lalaine refers to are those of YouTubers Maangchi and Seongyoung Longest, who have 6 million subscribers between them. When asked if she aims for the same level of fame, she says she simply wants to keep her channel going because she enjoys it. “But at the same time,” she admits. “I’d love for it to grow!” With her fresh take on Filipino food and fun video production style, it could very well happen.
Make it your own! If you aren’t a fan of kimchi, maybe add just ¼ cup but if you’re a kimchi lover then add as much as you want!
- 0.25 lbs pork belly slices
- 1/2 c. carrots sliced
- 1/2 c. snow peas
- 1/2 onion diced
- 2 minced garlic
- 1/2 c. Diced kimchi + 2 tbsp kimchi juice (if you like more spicy dish add more kimchi)
- Vermicelli noodles (cook to package instructions)
- Green onion for garnish
- 3 tbsp Oyster sauce
- 1 tbsp soy sauce
- Add pork belly to a cold wok, then turn on to medium heat. Allow pork belly to become golden brown. Once golden remove from heat. Leave rendered pork fat. That's where all the flavor is.
- On medium high heat, add garlic and saute till golden brown.
- Add onions, saute till slightly translucent.
- Add carrots and sugar peas. I like my vegetables to be slightly crunchy so I don't cook them for too long. If you like softer vegetables, cook them a bit longer.
- Add ingredients for sauce, oyster sauce, and soy sauce. Stir fry till combined.
- Add kimchi and stir fry till combined.
- Add vermicelli noodles, toss noodles till well coated with sauce.
- Add the pork belly and toss again.
- Garnish with green onions.
- You can slice or dice the chili pepper to make your Dinuguan spicy.
- Get organic black beans if possible. Organic black beans not only will taste better than conventional black beans, but organic will also have better color.