Pork Belly with Creamy Sweet Potato Mash and Kimchi

Preparation Time:
90 mins
Baking Time:
10 people


For the “Fast Fresh Kimchi” 
  • 1.5 kg china cabbage 
  • 3 tbsp ginger 
  • 4 tbsp fish sauce 
  • 8 garlic cloves 
  • 3 tbsp chilis 
  • 4 tbsp soy sauce 
  • 1 tsp brown sugar 
  • 2 tbsp neutral oil (e.g. sunflower oil) 
Pork Belly 
  • 1.8 kg pork belly 
  • 2 tbsp of fennel seeds 
  • 4 chilis 
  • black pepper 
  • salt 
  • oil for frying 
For the Mashed Sweet Potatoes 



Wash the cabbage and cut it into fine stripes, season with salt and let it rest for about 20 minutes. Put the Oldenburger Fullcream Milk and the Oldenburger Whipping Cream in a pot and leave to simmer. Wash the sprouted garlic leaves and cut into fine rings. Chop off the bottom and top from spring onions, cut lengthwise and wash. Boil the sweet potatoes in salted water. Peel and cut the ginger and garlic cloves. Preheat the oven to 180 °C.

The Pork Belly

Heat the oil in a pan and fry the pork belly from both sides until nice and brown. Put the fennel seeds, chilis, salt and the black pepper in the mortar, grate them and rub it on the pork belly. Put the pork belly on a tray and leave to roast in the oven for about an hour. Before you serve, cut the pork belly in 10 equal slices.

The “Fast Fresh Kimchi”

Put the ginger, garlic, chilis, soy sauce, brown sugar, fish sauce and the oil and mix for a few seconds. Squeeze out the cabbage and drain off the salted water. Add the marinade to the cabbage and mix well.

The Mashed Sweet Potatoes

Peel the cooked potatoes and press through a potato press. Add the Oldenburger Butter, nutmeg, Oldenburger Fullcream Milk and Oldenburger Whipping Cream, mix well and season with salt. If you want it especially fine, strain the puree through a sieve.

The Spring Onions

Heat Oldenburger Butter with a little vegetable stock in a pan, add the spring onions and saute them for a minute.

The Final Touch

To serve, put the spring onions on the dish, add the mashed potatoes and a slice of the pork belly. Top the meat with self-made kimchi, scatter some sprouted garlic leaves on top and serve.

Tips from Chefs to Chefs

01. Butter is a natural product, acts as a flavour enhancer and brings out the flavour in any dish. Don’t be afraid to use a little more butter in a potato puree – the ratio of butter and potato in this recipe is ideal.

02. Kimchi the traditional way: 

  • Put the chinese cabbage leaves in salted water for about 4 to 5 hours.
  • The chinese cabbage leaves are marinated with a separately prepared mixture of chopped ingredients of radish, ginger, plenty of garlic, as well as various vegetables and seafood of the season and a plenty of chili powder.
  • Regional recipes also include fish sauce, pickled fish or oyster sauce.
  • The cabbage leaves are formed into small packets and filled into clay pots. Cover the top of the mass with a compacting stone.
  • Through lactic acid fermentation, the mixture becomes long-lasting and assumes the typical Kimchi taste after a few days. Kimchi becomes increasingly sour by the day.

Recommended Products

Oldenburger Fullcream Milk 3.5% fat, UHT, 1L
  • high nutritional value
  • full mouthfeel
  • made from cow‘s milk
Oldenburger Butter unsalted, min. 82% fat, 250g piece
  • soft and easy to spread
  • no additives
  • made from pure cow's milk
Oldenburger Whipping Cream 30% fat, UHT, 1kg
  • hot & cold application
  • heat- and acid-stable
  • high whipping volume
  • versatile use

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