Stir-Fried Pork Belly with Kimchi

Thinking of recipe names or rather, cool recipe names, isn’t my forte. But here’s another of my recipe that is extremely easy to follow! All you need is just a few ingredients, seasoning, and about 20-25 minutes to spare (excluding the marinade).

What you’ll need:
– A slab of pork belly, 1 kg
– Gochujang (Korean red pepper paste)
– Gochugaru (Korean red pepper powder)
– Kimchi (Get the ripened ones if possible!)
– Salt
– Pepper
– Onions, sliced
– Garlic, finely chopped
– Sesame Oil
– Carrots and cucumbers, julienned

To marinate:

  1. Slice the pork belly into bite-sized pieces and place them in a large bowl.
  2. Add salt, pepper, gochujang, gochugaru, garlic, and sesame oil. Mix well!
  3. Put it in the fridge for at least 30 minutes.

To cook:

  1. Heat up a large pan with a slightly deep base and add 2 – 3 tbsp of oil.
  2. Fry the meat until both sides are seared nicely.
  3. Add the onions and fry until it softens. When that is done, add the kimchi and fry for about 5 – 10 minutes more.
  4. You can add either water or stock. Stock is very much preferred as it adds even more flavour to it!
  5. Let it bubble away for 15 – 20 minutes.
  6. Serve it immediately with a bowl of rice, some julienned carrots and cucumbers on the top.
  7. Happy days.

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Oven-Roasted Drumsticks with Garlic and Rosemary

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If you’re hosting a dinner for say, 10 people, chicken drumsticks are pretty easy to work with. You save the trouble of roasting a whole chicken and also, you don’t get equal portions of meat per person. As mentioned on my Instagram post, here’s the recipe!

Ingredients (I have omitted the numbers. Adjust accordingly!)

  • Chicken drumsticks
  • Garlic cloves
  • Salt
  • Black pepper
  • Lemon, sliced
  • Smoked paprika
  • Dried rosemary
  • Olive oil
  • White onions, chopped

Steps:

  1. Chicken should be at room temperature – easier to handle as it won’t be very stiff.
  2. Score the meat with a sharp knife – this allows the marinade to penetrate deeper.
  3. Marinate the chicken with olive oil, salt and pepper to taste, garlic cloves, paprika and lemon slices. Keep the chickens in a large Ziploc bag if you have one, or a plastic container that is big enough. [I marinated mine for at least 3 hours.]
  4. 30 minutes before cooking, take the meat out and pre-heat your oven to “full whack”, or the maximum temperature. Place a deep glass dish into the oven to heat it up.
  5. Add oil into the glass dish, add the chopped onions, and place the chicken (skin side up) + everything else in the marinade, on top of the onions. Bring the temperature down to about 200°C and let it cook for about 30 – 40 minutes. Remember to always baste.
  6. Once the meat is almost cooked, bring the dish up towards the upper levels of your oven and allow the skin to crisp up.
  7. Serve and EAT immediately!

Note: If you have leftover gravy, toss some pasta (of your choice) in it. Or, mix some gravy with a little balsamic vinegar and drizzle it over some salad leaves e.g. rocket/arugula/radicchio etc.