Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw
with Bacon-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
Our Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
60 grams
British Smoked Bacon Lardons
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, Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts, May contain traces of allergens)
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
1 sachet(s)
Vegan Kimchi
(Contains: Soya)
15 grams
Honey
Not included in your delivery
300 milliliter(s)
Water for the Rice
½ tsp
Sugar for the Dressing
Nutritional information
Utensils
Instructions
Heat a drizzle of oil in a medium saucepan with a tight-fitting lid on medium high heat.
Once the oil is hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Stir in the rice until coated in the bacon oil. Pour the water for the rice (see pantry for amount) and add 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.
In a large bowl, combine the coleslaw mix, sliced pear, half the lime juice, a pinch of lime zest, half the mayo and half the sesame seeds. Season with salt and pepper.
In a medium bowl, mix the sesame oil, the remaining lime juice, half the soy sauce and the sugar for the dressing (see pantry for amount).
Trim the cucumber, then halve lengthways. Thinly slice widthways. Toss through the dressing.
In a small bowl, mix the remaining mayo with half 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 another 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 gochujang glaze. Turn the pork belly slices in the sauce so everything's coated. Remove from the heat.
Just before you're ready to serve, mix the remaining soy sauce and half the kimchi through the bacon rice.
Transfer your pork belly slices to a plate and drizzle over the gochujang mayo. Sprinkle over the remaining sesame seeds.
Spoon your bacon-kimchi rice into a bowl and top with the remaining kimchi.
Serve your pear slaw and cucumber salad in separate bowls alongside.
Enjoy!
