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Braised kimchi-flavoured cabbage and pork
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By Su Scott
This is a really simple one-pot dish that packs a big flavour punch. The mixture of kimchi paste and brown miso adds incredible depth, while the touch of vinegar at the end brings it all alive.
600g pork shoulder, cut into bite-sized chunks
1 tbsp vegetable oil
1 onion, sliced
1 Chinese leaf cabbage, quartered lengthways
2 tbsp cider vinegar
1 red chilli, deseeded and chopped
2 salad onions, thinly sliced
1 tsp sesame seeds
20g fresh root ginger, grated
2 tsp sugar
1 tbsp mirin
1 tbsp fish sauce
½ tsp freshly ground black pepper
5 garlic cloves, crushed
3 tbsp Cooks’ Ingredients kimchi paste
2 tbsp brown rice miso
1 tbsp soy sauce
1. Put the pork shoulder in a large bowl with all the marinade ingredients and mix well. In a separate bowl, mix all the sauce ingredients with 50ml water and set aside until needed.
2. Heat the oil in a large, lidded, flameproof casserole dish over a medium heat and fry the onion with pinch of salt for 3 minutes until softened slightly. Add the marinated meat. Stir briefly, then lower the heat. Pour over the sauce, then arrange the Chinese leaf quarters over the meat, cut-side down (in a single layer if possible). Cover with a lid and simmer for about 40 minutes or until the meat is tender.
3. Once ready, stir through the cider vinegar and chopped chilli. Scatter over the salad onions and sesame seeds to serve. Enjoy this on its own or with steamed white rice on the side, if liked.
Typical values per serving:
This recipe was first published in January 2021.