PETE’S PORK BELLY KIMCHI STEW

SERVES: 4

PREP TIME: 1 hr 15 mins

COOK TIME: 50 mins

‘One of my favourite Korean dishes that my friends and family absolutely love.’

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Ingredients

  • 1 Borrowdale pork belly
  • 1 tbsp sesame oil
  • 3 tbsp soy sauce
  • 1 tsp honey
  • 1 tbsp ginger
  • 2 tbsp coconut oil
  • 6 cloves garlic
  • 8 shiitake mushrooms
  • 3 spring onions
  • 750ml chicken stock
  • 300g kimchi
  • B/c tsp Korean chilli powder (gochugaru)
  • B/c carrot

Method

Korean food is becoming more and more popular here in Australia and I think I know why – It’s packed full of flavour and is bloody delicious!

Here is one of my favourite Korean dishes that my friends and family absolutely love. I have used free range pork belly, and slowly braised it for a couple of hours until the flesh is juicy and tender. I have also added kimchi, shiitake and spices to give it that heavenly flavour that makes this dish truly shine.

I like to serve this with cauliflower rice and find this is a truly wonderful meal to eat.

Cut the pork belly into 1 inch cubes and combine with sesame oil, soy sauce, honey and ginger in a large bowl. Marinate for 1 hour.

Heat oil over medium heat and add pork belly, reserving the marinade. Once evenly browned add the garlic, mushrooms and spring onions and sauté until soft.

Pour in the reserved marinade and stock then add kimchi and chilli powder. Gently simmer covered for 40 minutes. Stir in grated carrots before serving and season with salt and pepper.