serves
6
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
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episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 1 kg skinless pork belly, cut into 5 cm strips
- 1 tsp salt
- 1 tsp chicken stock powder
- 6 thick spring onions
- 1 Lebanese cucumber, peeled, deseeded and cut into thin batons
- 3 cups baby salad leaves
- ½ cup kimchi, roughly chopped
- ½ cup loosely packed Vietnamese mint leaves (optional)
- Japanese mayonnaise, to serve
For the dressing
- 2 tsp gochujang
- 1 tbsp sugar
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tsp sesame oil
- ¼ tsp sesame seeds
Resting time: 20 minutes
Instructions
- Place the sliced pork belly into a small saucepan and cover with water. Bring to a simmer and skim any scum that rises to the surface of the water. Stir through the salt and chicken stock powder and simmer for 20 minutes, or until the pork is tender. Remove from the heat and allow to cool to room temperature in the poaching liquid. Drain the pork and slice into 1 cm slices.
- Prepare a medium bowl of chilled water, then cut the spring onions into a very thin matchstick julienne. Soak the spring onion matchsticks in the cold water and refrigerate for 20 minutes, or until they curl up, then drain.
- Combine the ingredients for the dressing in a small bowl, whisking well to dissolve the sugar. When ready to serve, drain the spring onions well, then in a large bowl combine with the cucumber, salad leaves, kimchi, Vietnamese mint leaves and drizzle with the prepared dressing. Toss lightly to combine, then serve with the sliced pork, with a dollop of Japanese mayonnaise on the side.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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