Kimchi Pork Belly Chow Mein (Korean x Chinese)

Method

1. In a small bowl mix the gochujang, gochugaru, soy sauce, oyster sauce, sugar and kimchi juice until smooth. Cut the pork belly into 3 cm pieces, shake off the kimchi filling and cut the kimchi into 2 cm pieces, slice the onion 5 mm thick, cut the spring onions into 5 cm lengths (whites and greens apart) and mince the garlic.

   Add in this stepGochujang (Korean chilli paste) 2 tspGochugaru (Korean chilli flakes) 1 tspLight soy sauce 2 tspOyster sauce 2 tspSugar 1 tspKimchi juice 2 tbsp

2. Bring 2 L of water to the boil over high heat, add the noodles and cook for 1 min 30 sec. Rinse under cold water, shake the sieve well to drain and toss with half the sesame oil.

   Add in this stepFresh thin egg noodles 240 gToasted sesame oil ½ tsp

   high heat

3. Heat some of the oil in a 24 cm frying pan over medium heat, crack in the eggs and fry for 3 min, until the edges are brown and lacy-crisp, the whites fully set and the yolks still wobbly. Set aside on a plate.

   Add in this stepEggs 2Neutral oil 0.6 tbsp

   medium heat

4. Add a little oil to the wok, spread the pork belly out over medium-high heat and fry for 3 min until plenty of fat has rendered and the edges are golden. Don't pour off the fat: it is what gives the fried kimchi its flavour.

   Add in this stepThinly sliced pork belly 140 gNeutral oil 0.4 tbsp

   medium-high heat

5. Add the rest of the oil to the 30 cm wok, then the kimchi, onion, garlic and spring-onion whites, and stir-fry over medium-high heat for 3 min. When the kimchi has softened and its edges start to caramelise, its sweetness has come through.

   Add in this stepWell-fermented cabbage kimchi 160 gOnion ½Garlic cloves 2Spring onions 1Neutral oil 1 tbsp

   medium-high heat

6. Add the noodles and the sauce and toss over high heat for 2 min, lifting with tongs, until the noodles are evenly red. Add the bean sprouts, spring-onion greens and remaining sesame oil, toss for 30 seconds more, then plate, top with the fried eggs and scatter over the sesame seeds.

   Add in this stepMung bean sprouts 60 gSpring onions 1Toasted sesame oil ½ tspToasted sesame seeds 1 tsp

   high heat