Kimchi rice bowl

Ingredients for 4 servings:

• 1 kg Chinese cabbage
• 100 g sea salt
• 3 garlic cloves
• 25 g ginger root
• 200 g radish(s), white
• 2 tbsp chili paste
• 2 tbsp chili powder
• 6 tbsp rice vinegar
• 50 g sugar
• 50 ml sesame oil
• 1 kg pork belly
• 1 onion(s), red
• 1 tbsp five-spice powder
• 200 ml plum wine
• 400 ml meat broth
• 2 tbsp hoisin sauce
• 3 tbsp honey
• 3 tbsp soy sauce, dark
• 400 g fragrant rice
• Salt
• 1 onion(s)
• 6 spring onions for sprinkling
• 500 ml water

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 4 hours

For the kimchi, halve the Chinese cabbage, remove the stalk, and finely chop the cabbage. Rub the cabbage with sea salt in a large bowl, cover with a plate, and place a weight on top. Let the cabbage steep for at least 1 hour. Peel and grate the radish. Finely grate the ginger; this way, you don’t necessarily have to peel it. Finely dice the garlic. Add the chili paste, chili powder, vinegar, and sesame oil. Mix everything together well. Pour 2 liters of boiling water over the salted cabbage and let it steep for 5 minutes, strain, and spin dry. Combine the cabbage and radish mixture. The kimchi is now ready. Tip: I usually always have leftover kimchi. It can be stored in sealed jars/plastic containers in the refrigerator for about 2 weeks. It also goes well with other bowls. I always prepare the kimchi the day before, so I only have to prepare the meat and rice the following day. Preheat the oven to 150°C (top/bottom heat). Peel the onion and slice it into thin strips. Sauté it in a roasting pan with oil until translucent. Sprinkle with five-spice powder and deglaze with plum wine. Pour in the hoisin sauce and broth. Rinse the meat and place it in the broth, rind-side down, and cook in the oven for 1 hour. Mix together the soy sauce and honey. Remove the pork belly from the broth and cut the rind crosswise into approximately 1 cm wide strips. This will make it easier to portion later. Brush the rind with the sauce and braise in the oven for another 40-50 minutes. Brush the rind frequently with the sauce. Wash the rice, briefly roast it in a pot with finely chopped onion and salt, then pour over the water and bring to a boil. Cook the rice over low heat for about 15 minutes. Heat the required amount of kimchi in the pot. Trim the spring onions and slice them into rings. Remove the pork belly from the broth and let it rest for 5 minutes, then slice it crosswise. Divide the kimchi and rice in a bowl. Arrange the meat on top and drizzle with broth. Sprinkle the spring onions over the bowl.