This fantastic recipe is from Adam Liaw.
Time: 1 hour 30 mins Serves: 6
First fill a large saucepan with cold water and add in the pork belly. Bring to the boil and simmer the pork belly for 10 minutes. Remove from the water, cool and cut into 2cm pieces.
Heat 2 tsp of sesame oil in a large saucepan and fry the garlic, ginger and chilli powder for 3-4 minutes until very fragrant. Add in the spring onions and pork belly and fry for 5 minutes until the pork is starting to colour. Add in the kochujan, soy sauce, sake and chicken stock to cover all the pork and simmer for 10 minutes, skimming the top regularly to remove any scum.
Add in the kimchi, tofu and enoki mushrooms and simmer for a further 5 minutes until the mushrooms are tender. Adjust seasoning and top with a further teaspoon of sesame oil (or chilli oil if you like it hotter) and serve.
Nutritional analysis per serving (18 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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