Sticky Korean Pork Belly with Quick Cucumber Kimchi
- ¾ cups short grain white rice
- 1¼ cups boiling water
- 1 Tbsp white vinegar
- ½ telegraph cucumber cut in half lengthways & thinly sliced
- 2 baby bok choy thinly sliced
- 1 garlic clove minced
- 2 Tbsp soy sauce
- 1 tsp sesame oil
- 1½ tsp white vinegar
- 1 pinch Korean chilli flakes
- 300 g free farmed sous vide pork belly diced 2cm
- 100 g Korean sticky chilli sauce
- 5 g sesame seeds
- 1 pack micro candy radish
- Before you start, bring a half-full kettle to the boil.
- Combine rice, boiling water measure, vinegar and a pinch of salt in a small pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
- Prep cucumber, bok choy and garlic. In a medium bowl, toss all cucumber kimchi ingredients together. Set aside to marinate.
- Pat pork dry and dice into 2cm squares.
- When rice is steaming, cook pork. Heat a medium, dry fry-pan on high heat. Cook pork for 3-4 minutes, tossing often, until hot through and golden. Add Korean sticky chilli sauce and sesame seeds, reduce heat to medium and cook for a further 1-2 minutes, until sauce is sticky and coats pork. Remove from heat and season to taste with salt and pepper.
- To finish, use kitchen scissors to snip micro candy radish, leaving about 1cm behind at the base.
- Serve rice and cucumber kimchi topped with pork and micro candy radish.
Meet the Chef
Danny ‘Doughnut’ loves that food has the ability to bring people together, bring joy, stir up memories, and evoke nostalgia. In his case, this food is pork belly cooked Korean BBQ style, which he ate every Saturday with his family growing up. In fact, Danny loves it so much he even made his wife promise to make Korean BBQ Pork every weekend in her wedding vows. True story! Not only is Danny a whizz in the kitchen, he is also an avid baseball player who takes to the field with the team he founded with a group of friends in 2015.