One-Pot Pork with Pea

Ingredients

• Pork belly, cut into 2-3cm cubes 300g
• Short-grain rice, rinsed 200g
• Yellow onion, thinly sliced 1
• Garlic, minced 3 cloves
• Fresh ginger, grated 1 tsp
• Frozen peas 150g
• Gochujang (Korean chilli paste) 2 tbsp
• Soy sauce 2 tbsp
• Mirin or rice wine 1 tbsp
• Sesame oil 1 tsp
• Sugar or honey 1 tsp
• Chicken or vegetable stock 400ml
• Spring onions, sliced (for garnish) 2
• Sesame seeds (for garnish, optional) 1 tsp

Method

1. In a large oven-safe pot or casserole dish with a lid, combine the rinsed short-grain rice, sliced onion, minced garlic, and grated ginger.
2. Add the cubed pork belly on top of the rice mixture.
3. In a small bowl, whisk together the gochujang, soy sauce, mirin, sesame oil, and sugar/honey. Pour this sauce evenly over the pork and rice.
4. Pour the chicken or vegetable stock into the pot. Ensure the liquid mostly covers the rice and pork.
5. Cover the pot tightly with its lid and place in a preheated oven at 180°C (160°C fan/Gas Mark 4).
6. Bake for 35-40 minutes, or until the pork is tender and the rice is cooked through and has absorbed most of the liquid.
7. Stir in the frozen peas during the last 5 minutes of cooking.
8. Once cooked, let the dish rest, covered, for 5 minutes. Fluff the rice gently with a fork, distributing the pork and peas.
9. Serve hot, garnished with sliced spring onions and sesame seeds if desired.