Gochujang Glazed Pork Belly and Sesame Pear Slaw
with Kimchi Rice and Cucumber Salad
- Egg
- Mustard
- Sesame
- Wheat
- Cereals containing gluten
- Soya
- Almonds
- Brazil nuts
- Cashew nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Nuts
- May contain traces of allergens
Ingredients
150 grams
Jasmine Rice
1 unit(s)
Pear
1 unit(s)
Lime
120 grams
Coleslaw Mix
64 grams
Mayonnaise
(Contains: Egg, Mustard)
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 unit(s)
Baby Cucumber
50 grams
Gochujang Paste
(Contains: Soya)
280 grams
Pork Belly
15 grams
Honey
1 sachet(s)
Vegan Kimchi
(Contains: Soya)
Not included in your delivery
300 milliliter(s)
Water for the Rice
½ tsp
Sugar for the Dressing
Nutrition Values
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While the rice cooks, quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways.
Zest and cut the lime into wedges.
Combine the coleslaw mix, sliced pear, half the lime juice, a pinch of lime zest, half of the mayo and half the sesame seeds. Season with salt and pepper.
In a medium bowl mix the sesame oil, juice of half of the lime, half the soy sauce and sugar for the dressing (see pantry for amount). Trim the cucumber, then halve lengthways. Thinly slice widthways. Toss through the dressing.
Mix the remaining mayo with half of the gochujang, add a splash of water until the sauce is a drizzling consistency.
Remove the pork belly from the packaging. Cut into 1cm slices widthways. Heat a large frying pan on medium-high heat (no oil).
Once the pan is hot, add the pork slices. Fry until the pork has browned all over, 5-6 mins.
Meanwhile, make your glaze by combining the honey and remaining gochujang in a small bowl.
When the pork has browned, drain and discard any excess fat. IMPORTANT: Ensure the pork is piping hot throughout.
Turn the heat down to medium and add the glaze, turn the pork belly slices in the sauce so everything is coated. Remove from the heat.
Just before you are ready to serve, mix the remaining soy and half of the kimchi through the rice.
Transfer your pork belly slices to a plate and drizzle over the gochujang mayo. Sprinkle over the remaining sesame seeds.
Spoon your kimchi rice into a bowl and top with the remaining kimchi.
Serve your pear slaw and cucumber salad in separate bowls alongside.
Enjoy!
