Ingredients
The following ingredients have 4 Servings
- 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
- <b>To serve</b>
- handful of fresh chives or spring onions, finely chopped
- 2 tsp white sesame seeds, toasted
- 4 cups steamed rice
- <b>Note</b>: Serve with <a href="http://www.goodfood.com.au/recipes/spicy-tuna-tartare-salad-recipe-20170212-gubd4k" target="_blank">spicy tuna tartare salad</a>, steamed rice and steamed Asian greens drizzled with oyster sauce.
Instruction
- <p><b>1.</b> 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.</p> <p><b>2.</b> 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.</p> <p><b>3.</b> Meanwhile, heat the tofu by steaming over boiling water for about 3 minutes.</p> <p><b>4.</b> 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.</p> <p><b>Note</b>: Serve with <a href="http://www.goodfood.com.au/recipes/spicy-tuna-tartare-salad-recipe-20170212-gubd4k" target="_blank">spicy tuna tartare salad</a>, steamed rice and steamed Asian greens drizzled with oyster sauce.</p>
