Sticky Korean Pork Belly with Quick Cucumber Kimchi
Whip up a gourmet dinner in just 30 minutes with this mouth-watering recipe.
Ingredients
Rice
- ¾ cups short grain white rice
- 1¼ cups boiling water
- 1 Tbsp white vinegar
Cucumber Kimchi
- ½ telegraph cucumber cut in half lengthways & thinly sliced
- 2 baby bok choy thinly sliced
- 1 garlic clove minced
- 2 Tbsp soy sauce
- 1 tsp sesame oil
- 1½ tsp white vinegar
- 1 pinch Korean chilli flakes
Pork
- 300 g free farmed sous vide pork belly diced 2cm
- 100 g Korean sticky chilli sauce
- 5 g sesame seeds
To Serve
- 1 pack micro candy radish
Instructions
- Before you start, bring a half-full kettle to the boil.
- Combine rice, boiling water measure, vinegar and a pinch of salt in a small pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
- Prep cucumber, bok choy and garlic. In a medium bowl, toss all cucumber kimchi ingredients together. Set aside to marinate.
- Pat pork dry and dice into 2cm squares.
- When rice is steaming, cook pork. Heat a medium, dry fry-pan on high heat. Cook pork for 3-4 minutes, tossing often, until hot through and golden. Add Korean sticky chilli sauce and sesame seeds, reduce heat to medium and cook for a further 1-2 minutes, until sauce is sticky and coats pork. Remove from heat and season to taste with salt and pepper.
- To finish, use kitchen scissors to snip micro candy radish, leaving about 1cm behind at the base.
- Serve rice and cucumber kimchi topped with pork and micro candy radish.
