Kimchi Nam Prik Ong

Name: Kimchi Nam Prik Ong
Prep time: 48 h
Total time: 48 h
Yield: Serves 20
Cuisine: Australian
Ingredients: 1.5 kg cooked kimchi; 1 kg tomatoes, diced; 250 g onion, peeled and finely diced; 500 g veal mince; 500 g pork mince; 30 g lemongrass, sliced; 15 g bird’s eye chilli; 20 g coriander root; 30 g garlic, peeled; vegetable oil; 10 g Chinese five-spice powder; 1 g salt; 3 kg pork belly; pinch smoked paprika; micro chervil and edible flowers; 4 cucumbers, trimmed into 2.5 x 10 x 0.5cm rectangles; puffed rice, to serve; salt and freshly ground black pepper; 30 g fresh kaffir lime leaves, thinly sliced; 200 g tomato paste

Roasted Pork Belly

Preparation info

Serves
20

Difficulty
Complex
Ready in
48 hr

Appears in

A Culinary Journey

By Le Cordon Bleu

Published 2020

About

Ingredients

For the pork belly

3 kg pork belly
1 g salt
10

Oceania
Australia
Sydney
Main course
Gluten-free
Sous vide

Method

Step 1: Score the skin of the pork belly and remove any visible hair using a blow torch. Combine the salt and Chinese five-spice powder and scatter over the pork. Place on a tray and leave uncovered in the fridge for 24 hours to dry.

Step 2: Blanch the cured pork belly in a large pan of boiling water