Sticky Korean Pork Belly with Quick Cucumber Kimchi

Sticky Korean Pork Belly with Quick Cucumber Kimchi

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, April 14, 2024.
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Ingredients

Rice

  • 150g short grain rice
  • 1 1/4 cup boiling water
  • 1 Tbsp white vinegar

Cucumber Kimchi

  • 1 Lebanese cucumber, cut in half lengthways & thinly sliced
  • 1 baby bok choy, thinly sliced
  • 1 garlic clove, minced
  • 1 Tbsp soy sauce
  • 1 tsp sesame oil
  • 1 1/2 tsp white vinegar
  • 1/2 pack Korean chilli flakes

Pork Belly

  • 300g free farmed sous vide pork belly, diced 2cm
  • 50g Korean sticky chilli sauce
  • 1/2 pack sesame seeds

To Serve

  • 1 bunch coriander

Steps

  1. Bring a kettle to the boil.
  2. 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.
  3. Cut cucumber in half lengthways and thinly slice. Thinly slice bok choy and mince garlic. In a bowl, toss all cucumber kimchi ingredients together. Set aside to marinate.
  4. Pat pork dry and dice 2cm. Heat a dry frypan 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 the pork. Remove from heat and season to taste with salt and pepper.
  5. Spoon pork onto rice and top with cucumber kimchi. Sprinkle over coriander.

Nutritional Information

Energy 3916 kj
936 kcal
Protein 32.6g
Carbohydrate 66.5g
Fat 59.2g