Pork belly and kimchi stir-fry with tofu recipe
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.
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Neil Perry is a restaurateur, chef and former Good Weekend columnist.
