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
700g
floury potatoes, we used Maris Piper
200g
kimchi, roughly chopped if chunky
4Tbsp.
vegetable oil
FOR THE STIR-FRY
450g
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
1Tbsp.
runny honey
1Tbsp.
soy sauce
FOR THE SALAD
2
pai choi, finely shredded
2Tbsp.
sushi vinegar, see intro
1Tbsp.
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
