Juicy pork belly with a crunchy skin meets creamy mashed potatoes and sweet and sour cabbage. The result is simply indescribably delicious! The balance of the different flavours is close to perfect.
In this recipe we use fresh kimchi without the long process of fermentation, but if you want to make it the traditional way, check out the chef to chef tips.
For the “Fast Fresh Kimchi”
1.5 kg china cabbage
3 tbsp ginger
4 tbsp fish sauce
8 garlic cloves
3 tbsp chilis
4 tbsp soy sauce
1 tsp brown sugar
2 tbsp neutral oil (e.g. sunflower oil)
1.8 kg pork belly
2 tbsp of fennel seeds
oil for frying
For the Mashed Sweet Potatoes
2.5 kg sweet potatoes
400 g Oldenburger Butter, unsalted
100 ml Oldenburger Whipping Cream, 35% fat
400 ml Oldenburger Fullcream Milk, 3.5% fat
a pinch of sea salt
3 sticks of sprouted garlic leaves
10 sticks of spring onions
This dish is nicely balanced and the sweetness of the potatoes goes great with the acid from the kimchi
Wash the cabbage and cut it into fine stripes, season with salt and let it rest for about 20 minutes. Put the Oldenburger Fullcream Milk and the Oldenburger Whipping Cream in a pot and leave to simmer. Wash the sprouted garlic leaves and cut into fine rings. Chop off the bottom and top from spring onions, cut lengthwise and wash. Boil the sweet potatoes in salted water. Peel and cut the ginger and garlic cloves. Preheat the oven to 180 °C.
The Pork Belly
Heat the oil in a pan and fry the pork belly from both sides until nice and brown. Put the fennel seeds, chilis, salt and the black pepper in the mortar, grate them and rub it on the pork belly. Put the pork belly on a tray and leave to roast in the oven for about an hour. Before you serve, cut the pork belly in 10 equal slices.
The “Fast Fresh Kimchi”
Put the ginger, garlic, chilis, soy sauce, brown sugar, fish sauce and the oil and mix for a few seconds. Squeeze out the cabbage and drain off the salted water. Add the marinade to the cabbage and mix well.
The Mashed Sweet Potatoes
Peel the cooked potatoes and press through a potato press. Add the Oldenburger Butter, nutmeg, Oldenburger Fullcream Milk and Oldenburger Whipping Cream, mix well and season with salt. If you want it especially fine, strain the puree through a sieve.
The Spring Onions
Heat Oldenburger Butter with a little vegetable stock in a pan, add the spring onions and saute them for a minute.
The Final Touch
To serve, put the spring onions on the dish, add the mashed potatoes and a slice of the pork belly. Top the meat with self-made kimchi, scatter some sprouted garlic leaves on top and serve.
01. Butter is a natural product, acts as a flavour enhancer and brings out the flavour in any dish. Don’t be afraid to use a little more butter in a potato puree – the ratio of butter and potato in this recipe is ideal.
02. Kimchi the traditional way:
- Put the chinese cabbage leaves in salted water for about 4 to 5 hours.
- The chinese cabbage leaves are marinated with a separately prepared mixture of chopped ingredients of radish, ginger, plenty of garlic, as well as various vegetables and seafood of the season and a plenty of chili powder.
- Regional recipes also include fish sauce, pickled fish or oyster sauce.
- The cabbage leaves are formed into small packets and filled into clay pots. Cover the top of the mass with a compacting stone.
- Through lactic acid fermentation, the mixture becomes long-lasting and assumes the typical Kimchi taste after a few days. Kimchi becomes increasingly sour by the day.