Pork with Kimchi & Tofu. A lot of the flavor comes from the fond leftover from cooking the pork chops in a skillet. It's deglazed with vermouth and flavored with honey and kimchi. It sounds unlikely, but a pat of butter at the end helps unify everything into a tart, luscious, and slightly sweet sauce.
Kimchi and pork are a classic Korean duo. They are spotted together in soups, lettuce wraps, and might be coming soon to a theatre near you. Get to know these two a little better with this stir-fry. You can cook Pork with Kimchi & Tofu using 3 ingredients and 3 steps. Here is how you cook it.
Ingredients of Pork with Kimchi & Tofu
- Prepare 2 slice of or more Thinly sliced pork belly.
- Prepare 1 of Kimchi.
- You need 1/2 block of Tofu.
The first night I opened up some Nasoya kimchi I used it as a simple topping for grilled pork tenderloin. Grab the kimchi and pork belly and roll them up tightly. Tuck the sides in and shape the roll tightly so that it won't fall apart while cooking. Put the roll on the sliced onion in the pot.
Pork with Kimchi & Tofu step by step
- Cut the pork and kimchi into bite-sized pieces. (There have also been times when I don't cut either). Since it's difficult to heat tofu, if you want to cut down on cooking time, then microwave it a bit to warm it up..
- Cook the pork. When it changes color, add the kimchi and then the tofu. While cooking, break the tofu into bite-sized pieces..
- Mix it all together so that everything is combined. Once everything is cooked through, it's done..
Once the display reads "Hot," sear the pieces of pork, one at a time, until they are browned all over. Remove all meat from the insert, press "Cancel," then add the soy sauce and vinegar, scraping. Add the marinated pork and then spread it out into a single layer. When the pork has browned on one side, flip them over and brown the other side. Add the squeezed kimchi and stir-fry until the kimchi starts to brown.
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