Pork belly and kimchi stir-fry with tofu recipe

Neil Perry
Pork belly and kimchi stir-fry with tofu.
Pork belly and kimchi stir-fry with tofu. Photo: William Meppem
Difficulty
Easy
Dietary
Dairy-free

This kimchi stir-fry is also delicious with seafood, so you can swap out the pork with prawns, scallops or fish.

Ingredients

350g skinless pork belly, cut across the grain into 5cm strips

1 small brown onion, finely sliced

6 cloves garlic, finely chopped

3 spring onions, trimmed and cut into 5cm lengths

2 tbsp gochujang

2 tbsp soy sauce

1 tbsp castor sugar

1 tbsp toasted sesame oil

freshly ground black pepper

2 tbsp vegetable oil

400g kimchi, drained and chopped

400g medium-firm tofu, drained and cut into 2cm cubes

To serve

handful of fresh chives or spring onions, finely chopped

2 tsp white sesame seeds, toasted

4 cups steamed rice

Note: Serve with spicy tuna tartare salad, steamed rice and steamed Asian greens drizzled with oyster sauce.

Method

1. In a medium bowl, toss together the pork, onion, garlic, spring onions, chilli paste, soy sauce, castor sugar, sesame oil and add a few grinds of black pepper. Leave to marinate at room temperature for about 15 minutes.

2. In a large frying pan or wok, heat the vegetable oil over a medium-high heat. Add the pork mixture and stir fry for 3-4 minutes until the pork is cooked through. Add the kimchi and continue to stir-fry to warm through.

3. Meanwhile, heat the tofu by steaming over boiling water for about 3 minutes.

4. Arrange tofu on serving platter. Spoon stir-fried pork mixture over and around the tofu. Drizzle with a little sesame oil, top with the chives and sesame seeds, then serve with steamed rice.

Note: Serve with spicy tuna tartare salad, steamed rice and steamed Asian greens drizzled with oyster sauce.