“Korean food has really made its mark in Australia over the last five years, and rightly so. It’s packed with flavour, steeped in culture and they’ve perfected so many wonderful cooking techniques,” says Evans. “One of their signature dishes, that most people have heard of, is kimchi, a dish of spiced fermented cabbage that pretty much rocks my world on a weekly basis. We always have a few jars of kimchi in our fridge at home that we make from scratch and, like other fermented vegetables, it’s full of beneficial bacteria, which our guts love. It’s important to note that once fermented vegetables are heated, they lose this bacteria.”
Ingredients
Cauliflower “rice”
Method
Main
1.Combine tamari, sesame oil, ginger, honey and pork in a large bowl and toss to coat meat. Cover with plastic wrap and refrigerate to marinate (1 hour).
2.Heat oil in a large frying pan over medium-high heat. Add pork belly (reserving marinade) and brown, turning occasionally (5 minutes). Add mushrooms, garlic and spring onions and sauté until softened (1-2 minutes). Add reserved marinade and chicken stock to pan, then add kimchi and chilli powder, and bring to the boil. Gently simmer, covered until pork belly is tender (35-40 minutes), then add carrots, stir to combine and season to taste.
3.Meanwhile, for cauliflower “rice”, pulse cauliflower in a food processor until it resembles grains of rice. Heat coconut oil in a frying pan over medium heat, add cauliflower and stir occasionally until softened (4-6 minutes). Season to taste, then serve with pork belly and kimchi stew, scattered with spring onions.
Note Gochugaru is available from Korean and Asian grocers.
Notes
