If you can’t find sushi vinegar, use rice vinegar instead and add a pinch each of caster sugar and salt.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hr 10 mins
Cal/Serv:
632
Ingredients
FOR THE RÖSTI
700 g floury potatoes, we used Maris Piper
200 g kimchi, roughly chopped if chunky
4 Tbsp. vegetable oil
FOR THE STIR-FRY
450 g pork belly slices, cut into 1.5cm pieces
3 cm piece fresh root ginger, peeled and finely grated
2 garlic cloves, crushed
1/2 - 1 Tbsp. gochujang paste, to taste
1 Tbsp. runny honey
1 Tbsp. soy sauce
FOR THE SALAD
2 pai choi, finely shredded
2 Tbsp. sushi vinegar, see intro
1 Tbsp. toasted sesame seeds
Directions
Step 1For the rösti, preheat oven to 200°C (180°C fan) mark 6. Peel and coarsely grate the potatoes, then pile on to a clean tea towel. Top with the kimchi. Gather up the corners of the tea towel and squeeze out as much moisture as you can from the vegetables over the sink. Empty into a medium bowl; mix in 2tbsp vegetable oil and some seasoning.
Step 2Heat remaining 2tbsp oil in a rough 25cm ovenproof, heavy-based frying pan over medium heat. Add the potato mixture and press down to an even layer. Cook for 10min, or until the base is starting to turn golden. Transfer to the oven and cook for 30min, or until golden on top and crispy on the bottom.
Step 3Meanwhile, for the stir-fry, heat a large, deep frying pan or wok over medium- high heat. Add the pork belly and cook for 10min, or until browned all over. Drain off most of the fat, if needed, and discard suitably. Add the ginger and garlic and cook for 1min, until fragrant. Add the gochujang, honey, soy sauce and 100ml water. Simmer for 3-4min, or until the pork belly is cooked through and the sauce reduced.
Step 4For the salad, in a large bowl, mix all the ingredients and plenty of seasoning until combined.
Step 5Slide the rösti on to a board and cut into quarters. Serve with the pork belly and salad.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
