Pork and Kimchi Stew

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CHEF JOHN WILLIAMS
SYSCO SACRAMENTO
SERVES 4

 

Ingredients:

1 Tbsp. vegetable oil

10 oz. Sysco Classic sous vide pork belly, cut into 2 by ¼ inch slices

2 cups kimchi, coarsely chopped, plus ¼ cup kimchi liquid

½   tsp. soy sauce

3 Tbsp. gochujang

1 tsp. granulated sugar

Pinch Sysco Classic kosher salt

14 oz. firm tofu, drained, cut in half and then into ½ inch slices Daikon sprouts, for garnish

 

Directions:
In a heavy-bottomed saucepan, heat the oil over medium heat. Add the pork belly and sear on both sides to render some of the fat, about 2.5 minutes per side. Raise heat to high and add the kimchi, kimchi liquid, soy sauce, gochujang, sugar and salt. Stir to combine and add 4 cups of water. Bring to a boil, reduce to a simmer and let cook for 15 minutes. Add the tofu and cook 3 minutes longer. Add the sprouts and serve.