Pork and kimchee stew
- January 2020
- Serves 4-6
- Hands-on time 30 min, oven time 2½-3 hours, plus marinating
This recipe does require a few specialist ingredients, but they’re easy enough to find in large supermarkets or Asian grocers. The result is a deeply spiced, slow-cooked pork casserole with the pickled sharpness of kimchee.
- 11.8g (2.8g saturated)
- 7.9g (4.2g sugars)
- 1kg boneless British free-range pork shoulder, cut into 3-4cm chunks
- 2 tbsp gochujang chilli bean paste (see Know-how)
- 2 tbsp doenjang soya bean paste or miso paste (see Know-how)
- 2 tbsp olive oil for frying
- 2 onions, sliced
- Bunch spring onions, trimmed and halved lengthways
- 4 garlic cloves, sliced or chopped
- 200-250g jar kimchee, plus extra to serve (optional); we like Cultured Collective and Yutaka
- 2 tsp oyster sauce
- 15g dried porcini mushrooms, soaked in enough boiling water to cover
- Toasted sesame oil to drizzle
- Soy sauce to drizzle
- 2-3 tbsp sesame seeds to serve
- Gochugaru (see Know-how) or other sweet pepper flakes for sprinkling
You’ll also need …
- Large casserole with a lid; sheet of compostable non-stick baking paper
- Heat the oven to 150°C/130°C fan/gas 2. Put the pork in a large glass or ceramic bowl and mix with the gochujang and doenjang/miso. Set aside
to marinate for 30 minutes.
- Meanwhile, heat the oil in the casserole, then add the sliced onions and half the spring onions. Fry gently over a low heat for 12-15 minutes until soft, stir in the garlic, then cook for another minute.
- Stir the marinated pork into the onions in the casserole. Stir in the kimchee, oyster sauce, porcini and all but the last 1cm of soaking liquid (discard this as it will be gritty). Rinse out the kimchee jar with 100ml water and add that to
the casserole with a further 500ml water. Bring up to a fast simmer, then scrunch up a piece of wet baking paper, open out and sit this on top of the stew. Cover with the lid, then transfer to the oven and cook for 2 hours (the baking paper minimises water evaporation/condensation and keeps the temperature steady, even in a low oven).
- Remove the casserole from the oven, discard the baking paper and give the stew a good stir. Add the remaining spring onions, return to the oven and cook, uncovered, for a further 30 minutes to 1 hour until the stew has reduced and the meat is fall-apart tender.
- Serve the stew drizzled with sesame oil and soy sauce, and scattered with sesame seeds and gochugaru, with extra kimchee on the side, if you like.
The Korean ingredients in this stew can be found in larger supermarkets or from an Asian grocer. If you don’t have one near you, find everything at Souschef.
The stew will keep in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. Defrost in the fridge overnight, then reheat until piping hot to serve.
Gochujang is a Korean chilli bean paste that’s worth seeking out for its unique, rich and spicy flavour. As well as flavouring soups and stews, it’s good in everything from bacon butties to lettuce wraps.
Doenjang soya bean paste is made from fermented soya beans and is sometimes referred to as Korean miso. It’s often served to pep up plain rice or in bibimbap.
Gochugaru are chilli flakes with a sweet, smoky taste, used to flavour kimchee.
A plain kombucha or a riesling from Alsace in eastern France.
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