Ingredients
- 400g Pork belly strips
- 4 tbs Soy sauce
- 3 garlic cloves crushed
- 3 cm ginger sliced
- 2 red hot chilies cut in half
- 2 tbs honey
- 1 tbs Squid fish sauce
- Water to cover
- 2 garlic cloves finely chopped
- 3 cm ginger finely chopped
- 10 red hot chilies finely chopped
- ½ nashi peeled and chopped
- 2 tbs gochujang paste
- ½ tbs honey
- Water from pork to cover
- 1 cup sushi rice
- 1 ½ cups water
- Pinch of salt
- 1 tsp potato starch
- 10 cm cucumber
- 10 cm root end of white radish, peeled
- ½ tbs castor sugar
- ½ cup of boiling water
- ½ tbs obento rice wine vinegar
- Kewkie mayonnaise
- Obap Kimchi
- ½ Nashi pear chopped
- Bean sprouts stringy roots removed
- 1tsp Sesame salt (light fry sesame seed, place in mortar and crush with a ¼ tsp off salt)
- Sliced spring onions
Method
- Cut pork strips in ½ and place in a medium saucepan with, 4 tbs Soy sauce, 3 garlic cloves crushed, 3 cm ginger sliced, 2 red hot chilies cut in half, 2 tbs honey and 1 tbs Squid fish sauce.
- Cover with water about 5 cm above the pork.
- Bring to boil, cover and simmer for 1 hour, keep in pot.
- Preheat oven to 170 C
- Place finely chopped chili, garlic and ginger into an oven proof frypan with sesame oil until lightly browned.
- Add gochujang paste, nashi pear and approximately 1 cup of the water from the pork in part 1, mix together.
- Place the pork into the fry pan, check that the water is about halfway up the pork pieces and place in oven.
- Cook in oven for 20 mins and turn, cook for another 20 minutes (checking to ensure it doesn’t burn)
- While cooking the pork prepare the rice burgers
- Place water and rice together in a pot with a pinch of salt. Cover and cook for 15 mins, turn off heat and leave for 10 mins.Allow to cool slightly.
- Sprinkle the starch on top and mix through with a wooden spoon.
- Find a small bowl that has a narrow bottom (about 10 cm in diameter) and line the inside with gladwrap.
- Fill the bottom with the rice, pressing down with a damp metal spoon, so that it is approximately 3 cm thick and spread evenly. Carefully lift out gladwrap with the rice bun.Repeat.
- Heat a fry pan and add a little oil, warm heated to a medium heat, add the rice buns and cook for 4 – 5 mins each side or until the rice has browned.
- Prepare pickle - Boil water and measure ½ cup into a small bowl with vinegar. Add sugar and mix to dissolve sugar.
- Finely slice cucumber and radish (2 mm) and add to sugar water. Leave to sit.
- Place together burger, Place one rice bun on plate, cover bottom with mayonnaise. Make a layer of bean sprouts and add chopped Kimchi. Add a layer of pork. Add pickles, spring onions and nashi pear. Finish with a sprinkling of sesame salt. Enjoy!
Product used in recipe
- Kewpie - Mayonnaise
- Obap - Kimchi
- Squid Brand - Fish Sauce
