{"id":3574,"date":"2020-10-13T13:38:49","date_gmt":"2020-10-13T00:38:49","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/sticky-korean-pork-belly-with-quick-cucumber-kimchi\/"},"modified":"2023-08-07T14:35:25","modified_gmt":"2023-08-07T02:35:25","slug":"sticky-korean-pork-belly-with-quick-cucumber-kimchi","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2020\/10\/13\/sticky-korean-pork-belly-with-quick-cucumber-kimchi\/","title":{"rendered":"Sticky Korean Pork Belly with Quick Cucumber Kimchi"},"content":{"rendered":"
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Sticky Korean Pork Belly with Quick Cucumber Kimchi<\/h2>\n
Whip up a gourmet dinner in just 30 minutes with this mouth-watering recipe. <\/span><\/div>\n <\/div>\n \n
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Servings <\/span>2<\/span><\/div>\n
Total Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n <\/div>\n \n
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Ingredients<\/h3>

Rice<\/h4>
  • \u00be<\/span> cups<\/span> short grain white rice<\/span><\/li>
  • 1\u00bc<\/span> cups<\/span> boiling water<\/span><\/li>
  • 1<\/span> Tbsp<\/span> white vinegar<\/span><\/li><\/ul><\/div>

    Cucumber Kimchi<\/h4>
    • \u00bd<\/span> telegraph cucumber<\/span> cut in half lengthways & thinly sliced<\/span><\/li>
    • 2<\/span> baby bok choy<\/span> thinly sliced<\/span><\/li>
    • 1<\/span> garlic clove<\/span> minced<\/span><\/li>
    • 2<\/span> Tbsp<\/span> soy sauce<\/span><\/li>
    • 1<\/span> tsp<\/span> sesame oil<\/span><\/li>
    • 1\u00bd<\/span> tsp<\/span> white vinegar<\/span><\/li>
    • 1<\/span> pinch<\/span> Korean chilli flakes<\/span><\/li><\/ul><\/div>

      Pork<\/h4>
      • 300<\/span> g<\/span> free farmed sous vide pork belly<\/span> diced 2cm<\/span><\/li>
      • 100<\/span> g<\/span> Korean sticky chilli sauce<\/span><\/li>
      • 5<\/span> g<\/span> sesame seeds<\/span><\/li><\/ul><\/div>

        To Serve<\/h4>
        • 1<\/span> pack<\/span> micro candy radish<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
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          Instructions<\/h3>
          • Before you start, bring a half-full kettle to the boil.<\/span><\/div><\/li>
          • 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.<\/span><\/div><\/li>
          • Prep cucumber, bok choy and garlic. In a medium bowl, toss all cucumber kimchi ingredients together. Set aside to marinate. <\/span><\/div><\/li>
          • Pat pork dry and dice into 2cm squares.<\/span><\/div><\/li>
          • 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. <\/span><\/div><\/li>
          • To finish, use kitchen scissors to snip micro candy radish, leaving about 1cm behind at the base. <\/span><\/div><\/li>
          • Serve rice and cucumber kimchi topped with pork and micro candy radish.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
            <\/div>\n <\/div>\n \n \n \n
            \n \n \n \n \n <\/div>\n \n \n<\/div><\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":18,"featured_media":15252,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2385,2375,2374],"tags":[1838,1964,1993,1870],"class_list":["post-3574","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-dinner","category-myfoodbag","category-recipes","tag-gourmet","tag-kimchi","tag-pork-belly","tag-quick","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/3574","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=3574"}],"version-history":[{"count":1,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/3574\/revisions"}],"predecessor-version":[{"id":16224,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/3574\/revisions\/16224"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/15252"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=3574"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=3574"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=3574"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}