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!)
– Onions, sliced
– Garlic, finely chopped
– Sesame Oil
– Carrots and cucumbers, julienned
- Slice the pork belly into bite-sized pieces and place them in a large bowl.
- Add salt, pepper, gochujang, gochugaru, garlic, and sesame oil. Mix well!
- Put it in the fridge for at least 30 minutes.
- Heat up a large pan with a slightly deep base and add 2 – 3 tbsp of oil.
- Fry the meat until both sides are seared nicely.
- Add the onions and fry until it softens. When that is done, add the kimchi and fry for about 5 – 10 minutes more.
- You can add either water or stock. Stock is very much preferred as it adds even more flavour to it!
- Let it bubble away for 15 – 20 minutes.
- Serve it immediately with a bowl of rice, some julienned carrots and cucumbers on the top.
- Happy days.
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
- Black pepper
- Lemon, sliced
- Smoked paprika
- Dried rosemary
- Olive oil
- White onions, chopped
- Chicken should be at room temperature – easier to handle as it won’t be very stiff.
- Score the meat with a sharp knife – this allows the marinade to penetrate deeper.
- 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.]
- 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.
- 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.
- Once the meat is almost cooked, bring the dish up towards the upper levels of your oven and allow the skin to crisp up.
- 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.