INGREDIENTS
Sticky pork
1.5kg pork belly
50g ginger, sliced
5 garlic cloves, crushed
200ml soy sauce
Pork glaze
1 tbs sesame oil
2 tbs gochujang
4 tbs apricot jam
1 tbs soy sauce
1 tbs honey
1 tbs sesame seeds
1 tbs chardonnay vinegar
5 garlic cloves, crushed
30g ginger, finely grated
Seasoned bean sprouts
400g bean sprouts
1 tbs salt flakes
3 spring onions, white part thinly sliced
1 garlic clove, crushed
1 tbs sesame seeds
1 tsp sesame oil
Rice
1½ cups medium grain white rice
1½ cups water
Seasoned spinach
400g baby spinach
1 garlic clove, crushed
1 tsp sesame oil
1 tbs sesame seeds
Pickling liquid
135g caster sugar
165ml vinegar
330ml water
12g salt flakes
Pickled shimeji
120g shimeji mushrooms
300ml pickling liquid, boiling
Pickled carrots
120g carrots, julienned
300ml pickling liquid, boiling
Eggs
6 eggs
Extra virgin olive oil
Dressing
125ml soy sauce
1 tbs sesame oil
30ml chardonnay vinegar
30ml rice wine vinegar
60ml water
1 garlic clove, crushed
1 tbs caster sugar
To serve
Sesame seeds
Kimchi, optional
METHOD
Sticky pork
1. Slice the pork belly into strips, approximately 1.5cm thickness. Combine remaining ingredients and rub all over pork belly.
2. Place the pork in an unperforated steam container into the Pressure Steam Oven and Select: Pressure Steam at 120°C + 40 minutes. Once cooked, remove from the Pressure Steam Oven and allow to stand at room temperature.
3. In a medium bowl, combine all the pork glaze ingredients and stir well.
4. Chop the pork into 1.5cm pieces, add to the glaze ingredients and toss until completely covered.
5. Pre-heat Oven on Fan Grill at 200°C.
6. Place the pieces of pork on a grilling and roasting insert, placed into the multi-purpose tray. Grill on shelf position 4 for 15 minutes, or until the pork is beginning to caramelise.
Rice
1. In an unperforated steam container, combine rice and water. Steam at 100°C for 20 minutes.
Seasoned bean sprouts
1. Place the bean sprouts in a perforated steam container and steam at 100°C for 1 minute.
2. Mix the bean sprouts together with the remaining ingredients and set aside.
Seasoned spinach
1. Place the spinach in a perforated steam container and steam at 100°C for 1 minute.
2. Squeeze out the excess moisture before mixing with the remaining ingredients and set aside.
Pickling liquid
1. Place all the ingredients in a small saucepan, bring to the boil on high heat, Induction setting 9, until dissolved. Divide the mixture in half.
Pickled vegetables
1. Place the shimeji in a container, pour over one half of the pickling liquid and leave to stand.
2. Place the carrots in a separate container, pour over the remaining pickling liquid and leave to stand.
Fried eggs
1. Pre-heat a non-stick frying pan on Temp control setting 3, or Induction setting 7. Fry eggs in oil for 2-3 minutes, or until cooked to your liking.
Dressing
1. Whisk together all ingredients in a bowl and set aside.
To serve
1. Place some rice in the middle of each bowl. Going around the rice, place the pork, bean sprouts, spinach, pickled shimeji and carrots and top with the fried egg. Sprinkle with sesame seeds and drizzle over the dressing. If using kimchi, place on top.
Hints and tips
• If you don’t have a Pressure Steam Oven, you can steam the pork belly at 95°C for 2 hours. The pork can be frozen at this point.
• Gochujang is a Korean chilli paste – often referred to as the “miso” of Korean cuisine.
APPLIANCE / FUNCTION
Miele
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