John Myers
Contents
show
Ingredients
Kim Chi
- 1 Chinese cabbage fresh
- 2 tbsp Salt
- 1 tbsp Rice flour
- 0,5 Cup Korean chilli flakes
- 4 tbsp Fish sauce
- 2 tbsp Sugar
- 3 Spring onions
- 0,25 Onion
- 3 Garlic cloves
- 0,5 tsp Grated ginger
Pork belly
- 0,5 kilogram Pork belly
- 1 Can Cola
- 1 tbsp Soy sauce
- 1 tbsp Rice wine
- 1 tbsp Sesame oil
- Ginseng
- Sesame
- Goji berries
- 2 Spring onions
- Dried chilli
- Chilli fresh
- 1 piece Lemongrass
- Garlic
- Ginger
Side dishes
- 0,33 kilogram Arugula
- 1 tbsp Sesame oil
- 0,5 tsp Sugar
- 1 packet Greek yogurt
- 1 tbsp Maple syrup
- 3 Fuji apples
- Gruyere
Instructions
Kim Chi
- First wash the Chinese cabbage and cut into bite-sized pieces. Dissolve the salt in 1 1/2 cups of water and soak the cabbage in it for about 6 hours until it is nice and soft.
- In the meantime, bring the rice flour to a simmer together with a cup of water in a small saucepan. Stir the whole thing continuously until the mixture thickens. Now add the chilli flakes, fish sauce and sugar. Put the chilli paste aside and let cool. Then finely chop the garlic, onion, ginger and also the spring onion. Fold everything into the cooled chili paste and stir well.
- Remove the soft cabbage from the salted water and rinse thoroughly under clean water. Marinate the Chinese cabbage with the prepared paste and refrigerate in an airtight container. If you want the cabbage to be a bit spicier, you can leave it to steep in the refrigerator for a longer time (approx. 3 days).
Pork belly
- Wash the pork belly in one piece, season with salt and pepper to taste and place in a baking dish. Then finely chop the garlic, ginger, chilli and lemongrass and massage the pork belly with it. Wash the leek, cut in half and also put in the baking dish. Sprinkle the pork belly with sesame seeds, goji berries and ginseng. Then add the sesame oil and rice wine and fill the casserole dish with cola (the rind of the pork belly must remain out of the liquid, however). Then put the baking dish in the oven at 150 degrees and let it simmer for about 4 hours.
Side dishes
- For the topping, peel the apples and cut into bite-sized pieces. Then marinate the apples with the Kim Chi Sud and let it steep a little. Meanwhile, mix the yogurt with the maple syrup and set aside. Then wash the rocket and drain well. For the salad dressing, mix the sesame oil and sugar and pour over the rocket.
- When serving, spread a small amount of the yoghurt on the plate and pour the drained kim chi on top. Drape the rocket next to it and spread the apple pieces around it, then rub the Gruyère over it. Finally, take the pork belly out of the oven, cut into small cubes and place on the kim chi.
Nutrition
Serving: 100gCalories: 255kcalCarbohydrates: 9.3gProtein: 7.1gFat: 21g
