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Sticky Korean Pork Belly with Quick Cucumber Kimchi

Whip up a gourmet dinner in just 30 minutes with this mouth-watering recipe.
Servings 2
Total Time 30 mins



  • ¾ cups short grain white rice
  • cups boiling water
  • 1 Tbsp white vinegar

Cucumber Kimchi

  • 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
  • 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

To Serve

  • 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.