Pork Belly and Kimchi Stir-Fry with Tofu

Name: Pork Belly and Kimchi Stir-Fry with Tofu
Cuisine: Korean
Ingredients: 350 g (12 oz) thinly sliced skinless pork belly, cut crossways into 5 cm (2 in) pieces; 1 small onion, thinly sliced; 6 cloves garlic, grated or finely chopped; 2 tbsp gochujang (Korean chilli paste); 2 tbsp gochujang (Korean chilli paste); 2 tbsp soy sauce; 1 tbsp sugar; Freshly ground black pepper; 1 (400 g/14 oz) pack medium-firm tofu, drained and halved crossways; 2 tbsp vegetable oil; 450 g (1 lb) packed drained Cabbage Kimchi, cut into 2.5 cm (1 in) strips; Toasted sesame oil; handful of finely chopped fresh chives, or handful of thinly sliced spring onions; handful of finely chopped fresh chives, or handful of thinly sliced spring onions; Roasted or black sesame seeds; Roasted or black sesame seeds; Steamed White Rice

Dubu Kimchi

Preparation info

Serves
4

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

Kimchi and pork love each other. The pork really soaks up the flavour of the kimchi and the tofu adds a great soft texture. I made this dish often in college, as the ingredients are cheap! I still order it quite often in restaurants because it is so good.

Ingredients

350 g (12 oz) thinly sliced skinless pork belly, cut crossways into 5 cm (2 in) pieces
1 small onion, thinly

Asia
Korea
Main course

Method

In a medium bowl, toss together the pork, onion, garlic, spring onions, chilli paste, soy sauce, sugar, sesame oil and pepper to taste. Leave to marinate for about 15 minutes.

Put the tofu in a small saucepan, add enough water to just cover and bring to the boil over a high heat. Reduce the heat to a simmer and cook for 3–4 minutes until heated through. Drain, cut each piece of tofu in