Pork belly, kimchi, smoked tofu, shiitake, peanuts

servings8
2 hours 30 minutes

Ingredients

Pork belly

  • 1.5kg pork belly, boneless
  • 1 tbsp of star anise, finely ground
  • 80g of salt, fine
  • 2 Braeburn apples, cut into 2cm thick slices
  • 2 onions, peeled and cut into 1cm thick slices
  • 800ml of pork stock
  • 100ml of black vinegar
  • 100ml of tamari
  • 30ml of honey, runny
  • 2 cinnamon sticks

Kimchi

  • 400g of Chinese cabbage
  • 400g of savoy cabbage
  • 200g of Brussels sprouts, leaves removed from the stalk
  • 15g of flaky sea salt
  • 15g of caster sugar
  • 40g of spring onions, thickly sliced
  • 50g of carrots, peeled and julienned

Kimchi spice mix

  • 30g of ginger, peeled and sliced
  • 30g of garlic, peeled
  • 8g of dried shrimp, lightly toasted and roughly chopped
  • 50g of tamari
  • 60g of fish sauce
  • 40g of chilli powder, togarashi
  • 120g of sugar

Smoked tofu purée

  • silken tofu, 1 pack
  • 60g of wood chips
  • 30g of jasmine rice
  • 30g of tamari
  • 15g of Demerara sugar
  • 50g of sunflower oil

Shiitake

  • 200g of shiitake mushrooms, fresh, stalks removed and saved for stocks and sauces
  • 1 tbsp of tamari

Peanuts

  • 100g of peanuts
  • peanut oil
  • 1/4 tsp salt

Method

1
To prepare the pork belly, score the skin of the pork, with each incision 5mm apart. Combine the star anise and salt in a bowl, then rub the mix into the skin and flesh of the pork
  • 1.5kg pork belly, boneless
  • 1 tbsp of star anise, finely ground
  • 80g of salt, fine
2
Place the pork in a deep dish that is large enough to hold it comfortably, and pour in enough water to cover by 2cm. Leave to brine in the fridge for 36 hours
3
Preheat the oven to 140°C/gas mark 1
4
After this time, remove the pork from the brine and pat dry. Line a roasting dish with parchment paper and spread out the apple and onion slices in an even layer. Place the pork belly on top with the skin facing up
  • 2 Braeburn apples, cut into 2cm thick slices
  • 2 onions, peeled and cut into 1cm thick slices
5
Cover the pork with a double layer of baking parchment and seal the dish tightly with foil or a lid. Place in the oven and cook for 7 hours
6
Remove the belly from the roasting dish and place in another dish lined with baking parchment. Top with a double layer of parchment, place a chopping board or tray on top and press down with a 1.5kg weight. Allow the belly to cool and place in the fridge for at least 6 hours
7
Chiffonade the Chinese and savoy cabbages and add to a bowl with the Brussels sprout leaves. Vigorously rub in the salt and the sugar and leave overnight in the fridge
  • 400g of Chinese cabbage
  • 400g of savoy cabbage
  • 200g of Brussels sprouts, leaves removed from the stalk
  • 15g of flaky sea salt
  • 15g of caster sugar
8
The next day, make the kimchi spice mix by blitzing together all of the ingredients in a small food processor
  • 30g of ginger, peeled and sliced
  • 30g of garlic, peeled
  • 8g of dried shrimp, lightly toasted and roughly chopped
  • 50g of tamari
  • 60g of fish sauce
  • 40g of chilli powder, togarashi
  • 120g of sugar
9
Squeeze any excess liquid from the cabbage mix and combine with the spring onion, carrot and kimchi spice mix
  • 40g of spring onions, thickly sliced
  • 50g of carrots, peeled and julienned
10
To make the smoked tofu purée, combine the wood chips and jasmine rice in the base of a hot-smoker. Split the tofu in half and place both halves on the rack in the smoker
  • 60g of wood chips
  • 30g of rice, jasmine
  • silken tofu, 1 pack
11
Cover tightly with foil, ensuring that there are no gaps for the smoke to escape through. Place over a high heat for 2 minutes, then reduce the temperature and cook for another 3 minutes
12
Remove from the heat, set aside (still sealed) for 15 minutes, then remove the foil lid. Add the tofu into a food processor with the tamari, sugar and oil, and blitz until smooth. Season and set aside ready to re-heat before serving
  • 30g of tamari
  • 15g of Demerara sugar
  • 50g of sunflower oil
13
To prepare the peanuts, add to a pan with the salt and 500ml of water and boil for 10 minutes. Drain well, pat dry then allow to dry completely in a warm place or a dehydrator until crunchy
  • 100g of peanuts
  • 1/4 tsp salt
14
Add the peanuts to a pan with enough peanut oil to cover by 1cm. Heat to 160°C and cook until golden. Drain well, spread out on a tray to cool then roughly chop
  • peanut oil
15
To finish the pork belly, remove the weights and board and cut into 8 even portions. Add the stock, black vinegar, tamari, honey and cinnamon to a pan, bring to the boil, then reduce to a simmer and cook for 5 minutes
  • 100ml of black vinegar
  • 100ml of tamari
  • 30ml of honey, runny
  • 2 cinnamon sticks
  • 800ml of pork stock
16
Deep-fry the pork until golden, then place into the simmering sauce for 8 minutes to heat through. Drain well before serving
17
To prepare the mushrooms, dice the shiitake caps and place in a steamer for 3 minutes. Mix with the tamari and set aside until ready to serve
  • 200g of shiitake mushrooms, fresh, stalks removed and saved for stocks and sauces
  • 1 tbsp of tamari
18
Place the pork belly on a bed of the warm kimchi with a spoon of the hot tofu purée. Finish with the peanuts and mushrooms before serving