Ingredients

The following ingredients have 4 Servings
  • 60 ml (1/4 cup) tamari
  • 1 tbsp sesame oil
  • 1 tbsp finely grated ginger
  • 1 tsp honey
  • 1 kg pork belly, cut into 2.5cm dice
  • 2 tbsp ghee, macadamia oil or coconut oil
  • 8 shiitake mushrooms
  • 6 garlic cloves, finely chopped
  • 3 spring onions, thinly sliced, plus extra to serve
  • 750 ml (3 cups) chicken stock
  • 300 gm kimchi, drained and coarsely chopped
  • ½ tsp Korean chilli powder (gochugaru; see note)
  • ½ carrot, peeled and coarsely grated
  • 1 kg cauliflower, broken into florets, stems coarsely chopped
  • 2 tbsp coconut oil

Instruction

  • 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).
  • 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.
  • 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.