Kimchi Cheese Kottu with Pork Belly (Sri Lankan × Korean)

Method

1. Mix the gochujang, soy sauce, kimchi juice and curry powder into a sauce. Cut the roti into 1 cm strips, the pork belly into 1 cm strips and the kimchi into bite-sized pieces. Slice the onion, chop the garlic and cut the cabbage and carrot into fine shreds.

   Add in this stepGochujang 1½ tbspSoy sauce 2 tspKimchi juice 3 tbspCurry powder 1 tsp

2. Heat the oil in a 30 cm wok over medium-high heat and fry the pork belly for 5 min until it has released plenty of fat and turned golden. It can spit, so hold the lid like a shield.

   Add in this stepVegetable oil 1½ tbspPork belly, thinly sliced 160 g

   medium-high heat

3. Add the onion, garlic and curry leaves and stir-fry over medium-high heat for 2 min, then add the kimchi and fry for 3 min more, until its edges caramelise slightly and the sourness turns savoury.

   Add in this stepOnion (medium) 1Garlic cloves 3Curry leaves 10Well-fermented napa cabbage kimchi 150 g

   medium-high heat

4. Turn up to high heat, add the cabbage and carrot and stir-fry for 2 min. Push everything aside, crack in the eggs and scramble for 1 min until half-set.

   Add in this stepCabbage 80 gCarrot 60 gEggs 2

   high heat

5. Add the roti and the sauce and stir-fry over medium-high heat for 3 min, chopping and mixing with two metal spatulas, until the roti is evenly coated and lightly charred at the edges.

   Add in this stepGodamba roti or frozen parathas, cooked 4

   medium-high heat

6. Lower the heat to low heat, scatter the mozzarella evenly, cover and leave for 2 min to melt. Drizzle with sesame oil, scatter with spring onions and sesame seeds and serve straight from the pan.

   Add in this stepGrated mozzarella 80 gToasted sesame oil 1 tspSpring onions 2Toasted sesame seeds 1 tsp

   low heat