Thursday, August 20, 2015

Braised Pork/Mushroom Kimchi Recipe

Kimchi (whole cabbage as this will be used for wrapping)
Slices of pork belly
Onion (1/2 of king sized-thinly sliced)
Pepper paste (depends how spicy you want)
3-4 tbsp sesame oil
3-4 honey
Ground black pepper.

Vegetarian version:
4-6 shitake mushrooms (soaked for at least 3 hours to be plumped- cubed or sliced)
2-3 stalks of green onion (chopped small)
Onion (1/2 of king sized-thinly sliced)
2 tbsp soy sauce
2 tbsp honey
2-3 tbsp sesame oil
Ground black pepper

For the vegetarian version, mix all the ingredients in a bowl and set aside.
On a pan, layer the onions.

Wrap the pork belly with kimchi. Put a strip of sesame oil before rolling. This will give more flavor to the pork. Ensure that the roll is tight. Put it on the pan when finished.
Do the same with the mushrooms.
Once all the rolls are on the pan, spread pepper paste on each of them.
Sprinkle with ground black pepper; drizzle with sesame oil and honey.
Put a cup of water and bring to a boil.
Upon boiling, lower the heat and rinse the rolls with the soup base.
Simmer for 45-60mins. This will give delicious aroma to your kitchen. :)
Add water if needed.
Serve with freshly cooked rice.

WILL: Abbey slashed one our week's menu and announced that he'll be cooking the menu I was drooling for months whenever I am watching it in Maangchi's youtube channel. 

The cravings end when the Braised Pork Kimchi touched my tastebuds. It is way too hot and spicy but I can't hold back my spoon to stop scooping the food inside my mouth. 

It is not only taste good but also one of the healthy alternatives in our daily menu. :) 

Love my chef a lot! Next time "Cooking Time" post please!