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Kimchi pork belly and rice stew
Fruit and vegetables
3
garlic
cloves, crushed
1 tbsp dried red
chilli
flakes, or to taste
½
onion
, sliced
1 red
chilli
, thinly sliced
1
spring onion
, thinly sliced
1
spring onion
, trimmed, cut into three pieces and then thinly sliced lengthways into thin matchsticks, to garnish
Tins, packets and jars
300g/10½oz cooked short-grain
sushi rice
, to serve (or 160g/5½oz dried, cooked to pack instructions)
Cooking ingredients
1 tbsp
vegetable oil
1 tsp paprika or
chilli powder
1 tsp light
soy sauce
1 tsp
fish sauce
½ tsp freshly ground
black pepper
1 tsp
sesame seeds
, to garnish
1 tsp
sesame oil
, to garnish
Meat, fish and poultry
200g/7oz
pork belly
, sliced into 1cm/½in pieces
Other
150g/5½oz
kimchi
, sliced
Back to recipe
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