Pork Belly with Avocado, Pickled Onions and Sweet Potato Kimchi Recipe | PBS Food

Pork Belly with Avocado, Pickled Onions
and Sweet Potato Kimchi

Pork Belly with avocado, pickled onions and sweet potato kimchi makes for a burst of flavors. Recipe shared by Brad Cecchi on Bringing It Home with Laura McIntosh.


Total time: 3 Hours

Yield: 4-6 servings



  • Pork Belly:
  • 5 Lbs Pork Belly
  • 2 Tbsp Salt
  • 1 tsp Sugar
  • Avocado Puree:
  • 2 Avocados
  • 2 oz Lime Juice
  • Salt to taste
  • Pickled Red Onions:
  • 1 Red Onion
  • 2 oz Lime Juice
  • 2 oz Agave Nectar
  • 2 oz Hot Water
  • Sweet Potato Kimchi:
  • 5 Sweet Potatoes
  • 1 Scallion
  • 6 Cloves of Garlic
  • 1/2 Cup Gauchujong Paste (or red chili paste)
  • 1/4 Cup Honey
  • 3 Tbsp Fish Sauce
  • 4 Tbsp Soy Sauce
  • 1/2 Cup Ginger
  • 2 Tbsp Salt


  1. Instructions for avocado puree:
  2. Combine all ingredients in a blender and mix until smooth.
  3. Instructions for pickled red onions:
  4. Combine all ingredients and allow to marinate overnight.
  5. Instructions for sweet potato kimchi:
  6. Slice Sweet potato, garlic, ginger very thin on a mandolin.
  7. Mix with salt. Allow to sit for 1 hour.
  8. Slice scallions to ½” slices. Mix in remaining ingredients and place in a sterilized fermentation jar (mason jar, weck, etc.)
  9. Ensure liquid is covering the top of all the vegetables and seal tightly.
  10. Allow the kimchi to ferment for 7 days or up to 1 month for stronger flavor.
  11. *You can keep this in refrigerator for up to 1 year.
  12. Instructions for pork belly:
  13. Pre-heat oven to 450 degrees.
  14. Season pork and allow to marinate for 30 minutes- 1 hour.
  15. Roast Belly fat side down at 450 degrees for 35 minutes.
  16. Flip Pork and lower oven temperature to 300 degrees for 1 hour.
  17. Remove from oven and pan and allow to cool.
  18. Slice pork and top with avocado puree and garnish with kimchi and pickled onions.


When making this recipe, make sure to let the sweet potato kimchi sit for 7 days in refrigerator and the pickled red onions. Make the avocado puree pork belly on the same day.
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