Kimchi pork belly and rice stew
Tender pork belly simmered in a spicy, flavourful broth with the tangy punch of kimchi makes for a deeply satisfying stew. It is a hearty one-pot meal packed with garlic, chilli, and savoury seasonings, perfect for warming up on a chilly evening. Serve piping hot with extra sliced chilli and onions for an added burst of fresh heat.
Ingredients
- Vegetable oil15 ml
- water400 ml
- Soy Sauce15 ml
- Fish sauce5 ml
- Sesame oil5 ml
Instructions
5 steps- 1
To make the spring onion garnish, place the spring onion matchsticks in a bowl of iced water and set aside.
- 2
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.
- 3
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.
- 4
Add the onion, red chilli and spring onion and cook for 5 minutes. Turn the heat off.
- 5
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.
Nutrition
1 serving ≈ 450 g
Nutrition values are estimates. - means data is unavailable.
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