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Pork belly and kimchi stir-fry with tofu recipe

Neil Perry
Neil Perry

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Pork belly and kimchi stir-fry with tofu.
Pork belly and kimchi stir-fry with tofu.William Meppem

This kimchi stir-fry is also delicious with seafood, so you can swap out the pork with prawns, scallops or fish.

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Ingredients

  • 350g skinless pork belly, cut across the grain into 5cm strips

  • 1 small brown onion, finely sliced

  • 6 cloves garlic, finely chopped

  • 3 spring onions, trimmed and cut into 5cm lengths

  • 2 tbsp gochujang

  • 2 tbsp soy sauce

  • 1 tbsp castor sugar

  • 1 tbsp toasted sesame oil

  • freshly ground black pepper

  • 2 tbsp vegetable oil

  • 400g kimchi, drained and chopped

  • 400g medium-firm tofu, drained and cut into 2cm cubes

To serve

  • handful of fresh chives or spring onions, finely chopped

  • 2 tsp white sesame seeds, toasted

  • 4 cups steamed rice

  • Note: Serve with spicy tuna tartare salad, steamed rice and steamed Asian greens drizzled with oyster sauce.

Method

  1. 1. In a medium bowl, toss together the pork, onion, garlic, spring onions, chilli paste, soy sauce, castor sugar, sesame oil and add a few grinds of black pepper. Leave to marinate at room temperature for about 15 minutes.

    2. In a large frying pan or wok, heat the vegetable oil over a medium-high heat. Add the pork mixture and stir fry for 3-4 minutes until the pork is cooked through. Add the kimchi and continue to stir-fry to warm through.

    3. Meanwhile, heat the tofu by steaming over boiling water for about 3 minutes.

    4. Arrange tofu on serving platter. Spoon stir-fried pork mixture over and around the tofu. Drizzle with a little sesame oil, top with the chives and sesame seeds, then serve with steamed rice.

    Note: Serve with spicy tuna tartare salad, steamed rice and steamed Asian greens drizzled with oyster sauce.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/pork-belly-and-kimchi-stirfry-with-tofu-recipe-20170213-gubdtu.html