Kimchi pork belly and rice stew
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
When I grew up my mum would often serve me rice in broth. That must explain my obsession with soup and rice in my early 30s – I probably eat some sort of variation of it at least 3 or 4 times a week and it almost always has to be spicy. Tender pork belly in a spicy broth with a mellow tang from the kimchi is arguably my favourite variation – it’s a one-pot wonder you need to try!
Each serving provides 925 kcal, 40.9g protein, 119.5g carbohydrate (of which 3.8g sugars), 30.5g fat (of which 9g saturates), 4.4g fibre and 2.18g salt.
By Justin Tsang
Ingredients
For the broth
- 1 tbsp vegetable oil
- 200g/7oz pork belly, sliced into 1cm/½in pieces
- 3 garlic cloves, crushed
- 150g/5½oz kimchi, sliced
- 1 tbsp dried red chilli flakes, or to taste
- 1 tsp paprika or chilli powder
- 1 tsp light soy sauce
- 1 tsp fish sauce
- ½ tsp freshly ground black pepper
- ½ onion, sliced
- 1 red chilli, thinly sliced
- 1 spring onion, thinly sliced
To serve
- 1 spring onion, trimmed, cut into three pieces and then thinly sliced lengthways into thin matchsticks, to garnish
- 300g/10½oz cooked short-grain sushi rice, to serve (or 160g/5½oz dried, cooked to pack instructions)
- 1 tsp sesame seeds, to garnish
- 1 tsp sesame oil, to garnish
Method
To make the spring onion garnish, place the spring onion matchsticks in a bowl of iced water and set aside.
For the broth, heat the vegetable oil in a large saucepan over a medium–high heat. Sear the pork belly on both sides for about 2–3 minutes, or until golden. Add the garlic and fry for 30–45 seconds.
Pour in 400ml/14fl oz water then add the kimchi, chilli flakes, paprika, soy sauce, fish sauce and black pepper. Cover with a lid and bring to the boil over a high heat. Lower the heat to medium and simmer for 15 minutes or until the pork belly is cooked through.
Add the onion, red chilli and spring onion and cook for 5 minutes. Turn the heat off.
To serve, divide the rice between two bowls. Evenly ladle the soup over the rice. Drain the spring onion matchsticks then use them to garnish the bowls. Finish with sesame seeds and sesame oil. Serve immediately.
