Stir Fried Pork Belly and Kimchi

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Ingredients

• 5 slices pork belly, skin removed
• 200g kimchi, roughly chopped
• 1 small white onion, sliced
• 5 spring onions, roughly sliced
• 1 tbsp garlic, chopped
• vegetable oil for cooking

Optional toppings:

• fresh coriander
• spring onions, sliced
• carrot, shredded
• bean sprouts

For the sauce:

• 2 tbsp gochujang (Korean chilli paste)
• 2 tbsp gochugaru (Korean chilli flakes)
• 1½ tbsp light soy sauce
• 1½ tbsp caster sugar
• 1 tbsp sesame oil

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Method

1. Prepare ingredients:
2. Slice the onion, roughly chop the spring onions and garlic.
3. Mix all sauce ingredients together in a small bowl.
4. Cook the pork:
5. Heat oil in a large pan or wok over medium-high heat.
6. Add the pork belly slices and cook for 3-4 minutes each side until golden and slightly crispy.
7. Using kitchen scissors, cut the pork into bite-sized pieces directly in the pan.
8. Add aromatics:
9. Add the sliced onion to the pan with the pork and stir-fry for 2 minutes until starting to soften.
10. Add kimchi:
11. Stir in the chopped kimchi and cook for 3 minutes, allowing it to caramelise slightly and release its flavours.
12. Finish the dish:
13. Add the spring onions and garlic, cooking for 1 minute until fragrant.
14. Pour in the sauce mixture and toss everything together for 4 minutes until well coated and heated through.
15. Serve:
16. Remove from heat, drizzle with sesame oil and serve immediately with steamed rice.

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Cook's notes

The key is getting good caramelisation on the pork and kimchi for maximum flavour.

Adjust the gochugaru depending on your heat preference - start with less if you're sensitive to spice.

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