Pork Belly Kimchi Tofu Stew

Recipe By Oh Bee Bee

Nothing beats having the family sit around and enjoy a big pot of spicy stew. Tender pork belly slices are simmered in a tangy spicy kimchi broth with a silky block of tofu resting in the middle. A simple one-pot wonder that can be whipped up in under 35 mins! Try out this simple, fuss-free meal that’s packed with spicy, hearty flavour.

INGREDIENTS
  • 200g Napa Cabbage, sliced
  • 300g Thinly sliced pork belly
  • 300g Semi-firm Tofu block
  • 150g Kimchi
  • 1 tbsp Korean Spicy Bean paste
  • 1 tbsp Miso Paste
  • 4 g6rlic cloves, peeled and minced
  • 1 medium yellow onion, peeled and julienned
  • An egg yolk (Optional)
  • 250ml water
  • 250ml homemade or store bought stock
  • Seasoning
  • 1/2 tsp sugar


COOKING METHOD
  1. In a big claypot, over medium low heat. Add 1 tbsp cooking oil, sliced onion and minced garlic in.
  2. Saute till the onions are soft.
  3. Add in both water and broth, bring the mixture to a simmer.
  4. Stir in both miso and spicy bean paste till well combined. Add in sugar as well.
  5. Gently place the tofu block in the middle and continue to simmer.
  6. Add in the pork belly slices and arrange them around the tofu block.
  7. Add the kimchi in as well, also distribute around the tofu.
  8. Simmer at low heat for 8-10 mins.
  9. Finally add in the napa cabbage, also around the tofu. Cover and cook for another 8-10 mins.
  10. Upon serving, you can add an egg yolk on top of the tofu for extra creaminess. Enjoy!