Category Archives: Mains

Cedges Learns – Dim Sum Class – 3 Steamed Dumplings

A couple of months ago, I attended a Dim Sum Course at London Cookery School – It was a 3 and a half hour session for the bargain price of £35 up in Highbury.  We learnt how to make Ha Gau and Chiu Chow Fun Gwor, both thin translucent skinned dumplings with fillings of prawn and pork including the dough and Sui Mai which has a pork and prawn filling but which used a shop bought skin. All of the dumplings were steamed and eaten at the end of the class – there were a lot of dumplings! I would have been wise to save some for later!

The set up wasn’t really what I expected which was essentially proper cooking work stations – instead we had a long table with chairs for 20 and each person’s seat laid out with a few Ikea plastic bowls, a place mat and a few ingredient items in the middle of the table. One wall of the otherwise empty shop front had tables with a row of electric steamers and a little sink area at the back. I felt a little underwhelmed but actually the set up worked well – it would have been nice to not have some of the ingredients quite so pre-prepared but for 3 hours, £35 and the overall outcome, I can’t remotely complain.

We started by making the three fillings, went on to make the translucent dough and then put together the dumplings themselves.  I have provided the ingredients and methods below but I’ve obviously missed out a whole list of tips and tricks we learnt on the day along with tips on the dumpling folding etc so I’d still recommend attending the course.

Most of the ingredients, including the more unusual sounding will be available from any decent chinese supermarket or are likely available online. The dough and fillings are actually super simple to make so don’t be put off by the ingredient lists.

Makes at least 30 dumplings

Ha Gau Filling:

80g Raw King Prawn (de-veined and shelled)
1 tsp Water Chestnut, finely chopped
1/4 tsp Ginger, finely chopped
1/3 tsp Salt
1 tsp Sugar
1 tsp Cornflour
A Tiny Pinch White Pepper

Chiu Chow Fun Gwor Filling:

60g 20% Fat Minced Pork
1/4 tsp Baking Powder
1/2 tsp Salted radish (finely chopped)
1 tsp Chinese Mushroom (finely chopped)
1 tsp Sugar
1 tsp Light Soy
1 tsp Sesame Oil
A Pinch White Pepper
1 tsp Cornflour
2 tbsp Cold Water

Sui Mai Filling:

60g 20% Fat Minced Pork
10g Minced Prawn
1 tsp Chinese Mushroom (finely chopped)
1/4 tsp Baking Powder
1/4 tsp Salt
1/3 tsp Sugar
1 tsp Cornflour
A Small Pinch White Pepper
1 tsp Vegetable Oil

Ha Gau and Chiu Chow Fun Gwor Dough:
60g Wheat Starch
40g Tapioca Flour
40g Cornflour
1 tsp Sugar
A Large Pinch Salt
120g Boiling Water
1 tsp Vegetable Oil

10 Siu Mai Wrappers


Ha Gau Filling Method:

Finely mince 80g Raw King Prawns (de-veined and shelled), 1 tsp Water Chestnut and 1/4 tsp Ginger. Combine in a small bowl with 1/3 tsp Salt, 1 tsp Sugar, 1 tsp Cornflour and a Tiny Pinch White Pepper.  Mix thoroughly and set aside in the fridge.

Chiu Chow Fun Gwor Filling Method:

Combine 60g 20% Fat Minced Pork and 1/4 tsp Baking Powder in a small bowl.  Finely chop 1/2 tsp Salted Radish and 1 tsp Chinese Mushroom and add to the bowl with 1 tsp Sugar, 1 tsp Light Soy, 1 tsp Sesame Oil, a Pinch White Pepper, 1 tsp Cornflour and 2 tbsp Cold Water.  Mix thoroughly and set aside in the fridge.

Sui Mai Filling Method:

Finely mince 10g Prawn and 1 tsp Chinese Mushroom and combine with 60g 20% Fat Minced Pork, 1/4 tsp Baking Powder, 1/4 tsp Salt, 1/3 tsp Sugar, 1 tsp Cornflour, a Small Pinch White Pepper and 1 tsp Vegetable Oil. Mix thoroughly and set aside in the fridge.

Ha Gau and Chiu Chow Fun Gwor Dough Method:

Combine 60g Wheat Starch, 40g Tapioca Flour, 40g Cornflour, 1 tsp Sugar and a Large Pinch Salt in a medium bowl.

Add 120g Boiling Water, mix quickly for only 20 seconds then cover the bowl and leave for 2 minutes – this ‘cooks’ the flour.

Add 2 tsp Vegetable Oil to the dough and knead until very smooth – this doesn’t take long at all.  And it goes VERY smooth.

Divide the dough into two halves, roll each half into a thick sausage and then divide each sausage into 10 equal pieces to end up with 20 pieces in total. Keep the dough balls in a plastic bag with the top kept tightly wound to stop them from drying out.

Making the Ha Gau:

Roll out one of the dough balls to about 1/2 mm thick, then cut out a round with a 3 inch cookie cutter with smooth edge.  Squeeze the cuttings together and place back in the plastic bag.

Add about half a teaspoon of Ha Gau filling to the dough round and loosely fold the dough over the filling. Hold the dough in your left hand and use your right hand to create pleats whilst at the same time pinching the edges together. I can’t possibly describe this any better sorry!

Tip – Even the most gnarly folded ones dumplings looked pretty great after they steamed – and if they taste good who cares – if you want to make them more even, prettier and with longer pleats – I think the trick is just to keep practising it. 

Place the folded dumpling into a steamer basket and continue to repeat with the other 9 balls of dough.

There should be some filling left so squeeze together all of the off cuts and roll them out to form as many extra dumplings as you can get with the remaining dough and filling. I think I ended up with about 14.

Making the Chui Chow Fun Gwor:

Prepare each of the remaining 10 dough balls in exactly the same way as with the Ha Gau.

Add a similar amount of filling to each round and fold in half. Squeeze the edges of the dough together to make a half moon shape – these are much easier than the Ha Gau!

Place each dumpling in steamer baskets and again use up any leftover dough with the leftover filling until all used up.

Making the Sui Mai:

This is the easiest of them all. Take the 10 Siu Mai Wrappers and lay them out of a flat surface. Split the filling mixture between the 10 skins.

Wet the edge of the skins with a little cold water using your finger.

Make a circle with your thumb and forefinger on your left hand. Balance the dumpling skin and filling over the hole in your hand then ease the whole thing downwards through the hole. This will wrap the dough around the filling leaving the top exposed. Firmly press the wrapper together until it keeps its shape.

Repeat with the other 9 dumplings and place them all in the steamer basket.

Steam all of the dumplings for 8 minutes over high heat.

Tip – You can freeze the dumplings on an oiled try before cooking – once frozen, throw them in a ziplock freezer bag.  They will take about 12 minutes to steam from frozen. I’d really recommend doubling or tripling the recipes and doing this for easy weeknight dinners. 


Fully Loaded Philly Cheesesteaks

I’m continuing my own great tradition of condoning the bastardisation of traditional recipes by bludgeoning the classic Philly Cheesesteak. (See also Carbonara and  Mac’n’Cheese). A ‘Great American Classic’ found on basically every menu in the US, it is of course best in its native Philadelphia. I’d personally go as far as to say its the only good thing about Philadelphia with the exception of the non-existent sales tax on clothes and the GAP outlet store. Its certainly a significantly improved cultural experience than going to view the Liberty Bell (it’s small, broken, made in the UK in any event and definitely not worth queuing up to see!).

The classic sandwich is comprised of a ‘Hoagie‘ roll, extremely thin sliced rib-eye steak and processed cheese. No veg, no actual cheese. Many places serve it with caramelised onion, mushrooms and peppers which is the route I’ve taken along with using a cheaper cut of steak (silverside) and cheese with actual cheese in it. You can use whatever steak your budget affords you – as I mentioned, the traditional cut is rib-eye.

I served two with this recipe – it was ridiculous and quite a lot went to waste (mostly bread and veg!). Realistically it serves 4 hungry people with a side such as roasted sweet potatoes.

Serves 4



2 Onions
2 tbsp Butter
900g Steak
300g Mushrooms
2 Bell Peppers
4 Hoagie/Submarine Rolls
1 Avocado
1 tsp Lemon Juice
500g Grated Mozzerella/Cheddar
Sea Salt Flakes


Finely slice 2 Onions into half moons and start to gently fry them with 2 tbsp Butter and Sea Salt Flakes on a medium heat. Once the are starting sizzle, add a little water to the pan, turn the heat down and cover with a lid. This is low and slow onion caramelising.

Whilst the onion are gently cooking, slice 900g Steak as thinly as possible. Use something heavy to bash each slice a little thinner. This will held tenderise the meat as you will be quick cooking it.

Tip – A good trick to doing this is you have time to plan ahead is to lightly freeze the steak which will make it easier to slice thinly.

Tip – Make sure to slice against the grain. Here is a handy guide to what that means. 

Finely slice 300g Mushrooms and gently fry with a few sprays of Frylight and a pinch of Sea Salt Flakes. Add the cooked mushrooms to the now softened and lightly browned onions.

Repeat with 2 Bell Peppers.  Cover the cooked veg with a pan lid or foil and set aside.

To prepare the bread ready for the fillings, split 4 Hoagie/Submarine Rolls in half. Mash 1 Avocado with a fork and stir in 1 tsp Lemon Juice and a pinch of Sea Salt Flakes. Spread a quarter of the avocado mixture over one half of each of the bread rolls. Set aside.

Tip – For guidance on how to remove the flesh from an avocado easily, check out my step-by-step guide

Take the largest frying pan you have and put it on the largest hob you have on full heat. Let ig get smoky hot then add slices of the beef to the pan.

Tip – Do not overcrowd the pan – this process is going to take several batches. You want to very quickly fry each slice of beef, not stew them.

When the underside of the beef is golden brown, turn the slices and cook until the second side is also a good golden brown colour.

Tip – The whole process should take about 3 minutes depending on the effectiveness of your hob and pan.

Remove the beef to a chopping board and repeat with the rest of the slices.

Once all the beef is cooked, gather it together on the chopping board and using a large knife run through it a couple of time, chopping it into smaller pieces.

Tip – you can go as small as you like – the smaller the pieces, the easier they will be to eat. The bigger the pieces, the more texture they will have. 

Put the chopped beef back in the frying pan in one even layer, this time on a lower heat.  Sprinkle 500g Grated Mozzerella/Cheddar over the beef and cover with a lit. Leave for 3-4 minutes until the cheese has mostly melted.

Assemble the sandwiches by layering a quarter of the beef/cheese mix on top of the avocado layer on each roll then top with one quarter of the veg mixture.

Tip – The veg will still be warm but if you would prefer it to be piping hot, put it back on heat for a couple of minutes whilst the cheese is melting. 

Serve and marvel at the fact that I thought two of these constituted one portion!!


15 Minute Meal – Pan-fried Haddock with Butter Beans, Kale and Chorizo

My Dad’s girlfriend’s daughter works for one of the fish processing plants in Grimsby. Processing has pretty much replaced actual fishing as the major industry in the area but whichever way you look at it, the fish is damn fresh and super tasty.  A perk of working in the processing plants is often getting sent home with some of the spare product and we recently benefited from this with three massive haddock fillets arriving for our Saturday tea. My father naturally went down the fried fish, mash and parsley sauce route but I went a little alternative with this light bean and chorizo stew and paprika coated fish.

Obviously I had a massive fillet of fish which would have bankrupted me to buy so I’ve written this recipe for smaller portions. You could also substitute haddock for any fish or even chicken or pork – whatever tickles your fancy.

Serves 2



1 Medium Onion
1 Bell Pepper
100g Chorizo
1 tbsp Garlic Paste
50ml Sherry
1 tsp Concentrated Liquid Chicken Stock
1 tbsp Cornflour/Cornstarch
1 Tin (240g) Butter Beans in Water
500g Haddock Fillet
2 tbsp Paprika
1 tbsp Garlic Salt
50g Kale
Sea Salt Flakes


Dice 1 Medium Onion and 1 Bell Pepper and fry these gently with a few sprays of Frylight in a large frying pan.

Once the onion and peppers have softened, dice 100g Chorizo and add to the pan.  It is already cooked so I just char the edges a little before adding 1 tbsp Garlic Paste and 25ml of Sherry.

Let the sherry and garlic cook out for a minute or so then add 250ml of water and 1 tbsp Concentrated Liquid Chicken Stock.  Bring the stock to a gentle boil.

Meanwhile make a slurry with 1 tbsp Cornflour/Cornstarch and a little cold water. Add a little of the slurry at a time to the pan until the sauce is thick enough to coat the back of a spoon.

Drain and add 1 Tin (240g) Butter Beans in Water and leave the dish to gently simmer while cooking the fish.

Put a medium frying pan onto a medium high heat,

Meanwhile, sprinkle 2 tbsp Paprika and 1 tbsp Garlic Salt over 500g Haddock Fillets and add, skin side down, into the frying pan.

Cook the fish on each side for 2-3 minutes.

As the fish is nearing finishing cooking, add 50g Kale to the veg pan and stir until the kale has wilted a little. Add the remaining 25ml Sherry and check the seasoning – add Sea Salt Flakes if needed.


Serve the bean and chorizo stew with the haddock resting on top. Lovely.

Baked Camembert with Garlic, Maple & Thyme and ‘Things to Serve it With’

First up, I’d going to recommend buying a Camembert and eating it fairly swiftly. You should certainly not buy it, leave it in the fridge for 3 weeks wondering why the fridge stinks every time you open it then pack it into the car boot, spend the day driving to Ikea, back again and then driving to Oxfordshire.  Because by the time you get to Oxfordshire, your car will reek riper than ripe. And you probably will to. This may or may not have happened to me! It is however worth it because whilst rather decadent, a whole baked cheese treated as a fondue is bloody delicious.

My Camembert was sold as a ‘baking camembert’ and came with a little ceramic dish to bake it in. More often than not, they come in flimsy cardboard boxes – simply dispose the lid then line the box with tin foil. The box/dish will stop the cheese from spreading as it bakes.

I cooked this as a lunch to share between two but it would equally make a great starter with some lighter ‘Things to Serve it With’ for 2 or with heavier ‘Things to Serve it With’ for 3 or 4.



1 Whole Camembert
1 Garlic Clove
1 tsp Dried Thyme
1 tbsp Maple Syrup
1/2 tsp Sea Salt Flakes

Things to Serve it With:

 1 Red Onion
2 Thick Slices ‘Cutty’ Bread
6 Baby Potatoes
6 Cherry Tomatoes
Leftover Roast Chicken
2 tbsp Olive Oil

Turn the oven on to 200c or equivalent. Put a kettle of water on to boil.


Slice 1 Red Onion into chunks and lay in a lined oven tray and drizzle with 1/2 tbsp Olive Oil and a small pinch of Sea Salt Flakes. Pop into the oven and keep an eye on them. Remove from the oven when soft all the way through and crispy around the edges.

Prepare 1 Whole Camembert by carefully slicing off the top layer of rind trying to keep it in one piece.

Tip – This will be much easier if the cheese is fridge cold.

Finely slice half of 1 Garlic Clove. Using a sharp knife, poke slits in the top of the cheese and poke the slices of garlic into the slits.

Sprinkle 1 tsp Dried Thyme, 1 tbsp Maple Syrup and 1/2 tsp Sea Salt Flakes over the cheese then replace the lid and press down.

Put the cheese in the dish or foil lined box and pop into the oven. Set a timer for 20 minutes.

Cut 6 Baby Potatoes into quarters and put in a small saucepan, cover with some of the boiled water and put on a high heat to boil.

Meanwhile slice 6 Cherry Tomatoes in half and warm some Leftover Chicken in the mircrowave or small pan.

Toast 2 Thick Slices ‘Cutty’ Bread, rub the remaining half garlic clove over the toast and drizzle over 1 tbsp Olive Oil. Cut into soldiers.

When the potatoes are cooked through, drain and toss with 1/2 tbsp Olive Oil and a pinch of Sea Salt Flakes.


Once the cheese is cooked, serve in the centre of a plate with all of the other elements presented around it.


To eat, remove the rind lid (make sure to eat it or scrape of the gooey cheese!) and dip away.

Have a rennie on standby.

10 Minute Meal – Mozzarella in Carozzoa with Parma Ham

This recipe is, like a vast majority of my repertoire, adapted from a Nigella recipe many years ago – primarily with the addition of meat! It is basically a mozzarella and ham filled eggy bread sandwich. Crispy on the outside and soft (slightly soggy even – in a good way) on the inside.

This is not a healthy recipe. Counting the calories is not advised nor is using anything other than cheap white sliced bread – like with my Triple Decker, save the sourdough for another time. You need the bread to be press-able together for the whole thing not to totally fall apart on you. I’d also recommend the kind of mozzarella that comes quite dry in a block for slicing rather than the balls sitting in liquid or the slightly soggy interior may well become too much.

I like to serve this with either Marks and Spencers Caramelised Onion Chutney and some peppery salad leaves or baked beans – different levels of classy – equally tasty.

Serves 1




4 slices Thick White Sliced Bread
4 slices Parma (or Serrano Ham)
150g Mozzarella
2 tbsp Plain Flour
80ml Milk
1 Egg
Sea Salt Flakes
Butter for frying


Cut the crusts off 4 slices Thick White Sliced Bread.

Lay 4 slices Parma (or Serrano Ham) over the bread with one slice of ham over each slice of bread. Leave a border of bread around each slice.

Slice 100g Mozzarella into 4 rectangles and lay 2 slices over 2 slices of the bread and ham.

Place a cheese-less slice of bread and ham over each slice with cheese to make 2 equally filled sandwiches. Using your thumb and forefinger, press around the borders of each sandwich to squidge the edges together to seal them. Reinforce the seal using the edge of your hand (like in a karate chop position).

Tip – Its ok – you can make the requisite noise as you’re doing this, I won’t judge.

Pour 80ml Milk into a small (lipped) plate. Put another large plate next to it.

Whisk 1 Egg with a pinch of Sea Salt Flakes and put in another small lipped plate.

Dip each sandwich in the milk VERY briefly, coating both sides. Put each sandwich on the large plate.

Coat each side of each sandwich with around 2 tbsp Plain Flour and gently shake of any excess.

Put a large knob of butter in a non-stick frying pan and put onto medium heat. Once the butter is just melted, take your plate f sandwiches and plate of egg right next to your hob. Dip each sandwich into the egg on both sides and place into the buttery pan.

Tip – Some mozzarella may escape – shove it back in or allow it to go a bit crispy in the pan. Don’t cry.

Gently fry until golden brown on each side and serve immediately.

Ramen with Korean Belly Pork

Remember how in my recipe for Korean Belly Pork I suggested making enough of the Pork so that there were leftovers? Well this is what I did with mine – fancy noodle soup.

I’ve done some research and in Japan, the word ‘Ramen’ refers to noodles that are both fresh and instant (what we’d think of as Supernoodles). My favourite dish at Wagamama‘s is Shirodashi Ramen and I sometimes try to make a version at home although I’ve never quite got it right. Ramen really took off in London a couple of years ago and outlets like Bone Daddies and Tonkotsu have been super successful. The Japanese take their ramen, like all of their food, very seriously – the film Ramen Girl is worth a watch for a Hollywood comedy take on the subject. What I have since learnt is that in Korea, their version of Ramen – ‘Ramyeon’ only ever refers to the instant variety. This version I have created is therefore neither ‘Ramen’ or ‘Ramyeon’ but who cares because it turned out damn tasty and even got a 10/10 rating from my father which is no easy feat.

If you don’t have any leftover Korean Belly Pork, you could use almost any roast or grilled meat or fish as a substitute or even some marinated tofu. You could also use your preferred noodles, just cook them per the packet instructions before putting into the serving dish.

Serves 2



2 tbsp Doengjang Paste
1 tbsp Gochujang Paste
1 tbsp Nam Pla (Fish Sauce)
1 tbsp Chicken Stock Concentrate
2 Eggs
100g Kale
200g Medium Straight to Wok Noodles
Leftover Korean Belly Pork
2 Spring Onions
80g Fresh Beansprouts


Start by making the broth. Boil a kettle of water. Meanwhile, measure 2 tbsp Doengjang Paste, 1 tbsp Gochujang Paste, 1 tbsp Nam Pla (Fish Sauce) and 1 tbsp Chicken Stock Concentrate into the bottom of a medium saucepan. Add a little of the boiled water to the pan and dissolve the pastes.  Add a further 1 litre of the boiled water and bring to the boil.

Tip – The stock didn’t taste that spicy to me at this point but after it had boiled and sat for a while, the spice really developed so if you prefer a spicier broth, I’d recommend waiting until nearer serving before adding any more chili paste. 

Once boiling, add 2 Eggs to the stock and set a 6 minute timer. After 6 minutes, remove the eggs with a slotted spoon and run under cold water then set aside to cool a little. Turn the stock down to a gentle simmer.


Prepare the rest of the ingredients by discarding any stalks from 100g Kale and place in a bowl. Cover with boiling water and leave for 2 minutes or so before draining.

Thinly slice Leftover Korean Belly Pork and lay out in one layer over a plate ready for reheating in the microwave for 1-2 minutes.

Tip – I’ve not specified a quantity of leftover pork as this will depend on what you have and how much of a carnivore you are. Clearly I had a truckload and added it all but I appreciate not everyone is quite this greedy.

Peel the boiled eggs and cut in half lengthways.

Peel off the outer layer and cut 2 Spring Onions into rounds, discarding the darker green parts.

Heat 200g Medium Straight to Wok Noodles. I pulled the noodles apart with my fingers and placed them into a frying pan on a medium heat with a little water for 4-5 minutes. I could have microwaved them.

Each dish can now be put together.

– Put the belly pork into the microwave to warm for 1-2 minutes.

– Meanwhile, put half of the warmed noodles into the bottom of each bowl.

– Cover half of the noodles with half of the kale and the other with half of 80g Fresh Beansprouts.

– Take the belly pork out of the microwave and place half in each bowl.

– Pour half of the stock into each bowl gently.

– Top each bowl with 2 egg halfs and half of the spring onions.

Tip – A spring of sesame seeds would also be a nice addition but I didn’t have any!


Serve. Use chopsticks and a large spoon to eat.

Korean Belly Pork with Sticky Rice and Soy Kale

I’m heading over to South Korea for a fortnight later in the year to meet up with my friend Jonny for the last two weeks of his 9 month sabbatical  (git!). FYI – his blog is a great witty read. I’m super excited whilst being super nervous about ‘proper travelling’ – I’m more of a fully planned in advance/guided tour traveller with a wheely suitcase and continuous air-con so it will be a culture shock. Along with the actual culture shock – despite eating Asian food a good two or three times a week (and discounting holiday resorts in Turkey), I’ve never been to Asia. I’ve never really been anywhere where the writing is unintelligible and English isn’t wholly ubiquitous but I trust Jonny and I can’t wait!

A massive part of my excitement is obviously the food. But I’m not actually that familiar with the food with the exception of a few visits to BibimBap for their title dish and a knowledge that I’m not a fan of kimchi. Luckily my friend Kirsten bought me a copy of Judy Joo’s Korean Food Made Easy and after a flick though I discovered that the basis for most of the dishes appears to be doenjang (Korean fermented soya bean paste a bit like miso) and gochujang (Korean fermented red chili paste). So I picked up a pot of each from the big Wing Yip supermarket in Croydon and started experimenting. I have spotted doenjang in the world food aisle at Sainsbury’s but both should be available in any half decent oriental shop.

The basis of the recipe is Judy Joo’s Pork Belly Bossam adapted slightly for the ingredients I had on hand.  This recipe takes about 3 hours but actually involves very little exertion so don’t be put off. Its also warm but not crazy spicy – up the amount of chili paste if you like super spicy food.

Serves 4 (with a bit of leftover pork)



1.5kg Boneless Pork Belly
2 tbsp Garlic Paste
2 tbsp Ginger Paste
1 Bunch Spring Onions
2 tbsp Doengjang Paste

For the Glaze:

2 tbsp Doengjang Paste
2 tbsp Runny Honey
1 tbsp Garlic Paste
1 tbsp Ginger Paste
1 tbsp Gochujang Paste

For the Bossam Sauce:

2 tbsp Doengjang Paste
1 tbsp Sesame Seeds
1 tsp Garlic Paste
1 tsp Ginger Paste
1 tsp Vegetable Oil
5 tbsp of the Cooking Liquid

To Serve:

250g Pudding/Sushi Rice
1 tbsp Ginger Paste
300g Kale
1 tbsp Soy Sauce
1 tsp Sesame Seeds

Boil a kettle.

Meanwhile, mix 2 tbsp Garlic Paste, 2 tbsp Ginger Paste and 2 tbsp Doengjang Paste together in the bottom of a large stock pot. Add the kettle of hot water and stir to dissolve the pastes.

Slice the tails off 1 Bunch Spring Onions and reserve the white and light green part of 4 stems. Roughly chop the remaining onions including the dark green parts. Add to the stock pot.


Place 1.5kg Boneless Pork Belly (including the skin) into the stockpot and top up with tap water to cover the pork.

Tip – It may be easiest to cut the belly slab into 2 or 3 pieces to fit into the pot. My pork photographed came in 3 pieces as they were the biggest the supermarket had!

Put the pot onto a medium-low heat to gently boil for an hour and a half.


Prepare the glaze and sauce whilst the pork cooks. For the glaze, mix together 2 tbsp Doengjang Paste, 2 tbsp Runny Honey, 1 tbsp Garlic Paste, 1 tbsp Ginger Paste and 1 tbsp Gochujang. Set aside.

For the sauce, mix together 2 tbsp Doengjang Paste, 1 tbsp Sesame Seeds, 1 tsp Garlic Paste, 1 tsp Ginger Paste, 1 tsp Vegetable Oil and half of the reserved 4 spring onion stems, finely sliced in a small saucepan. Some cooking liquor will be added later to let it down some. Reserve the remaining spring onion to use as a garnish.

While the pork continues to cook, you can prepare a roasting tray by lining it with foil and then a layer of baking parchment.

Tip – You can of course roast straight in a tin but the glaze will bake on good and proper and be a bitch to clean off so I’s really recommend lining the tin. 


Once the pork has poached and is soft, remove it from the stockpot and leave it to cool a little on some kitchen paper. Also blot the top with additional kitchen paper to ensure it is dry all over.

Add 5 tbsp of the cooking liquid to the sauce in the saucepan.

Turn the oven on to circa 190c or equivalent.

When the pork is able to be handled, use a knife to remove the layer of gelatinous skin and dispose of the kitchen roll.


Take the glaze and spread all over the pork including the sides and bottom. Place the pork into the roasting tray and put into the oven with a 30 minute timer.

Meanwhile, put 250g Pudding/Sushi Rice into a sieve and rinse under the tap until the water runs more clear than white. Put the washed rice into a medium saucepan (with lid) along with 1 tbsp Ginger Paste and 600ml Cold Water. 

Once the pork has 20 minutes remaining on the timer, put the rice pan onto a high heat and bring to the boil. Once boiling, turn the heat down to very low and put the lid on the rice.

After 12 minutes, turn the heat off entirely but don’t move or take the lid off the rice pan.


When the pork has roasted for the full 30 minutes, take it out of the oven, loosely cover with foil and leave to rest.


Put the sauce onto a low heat to heat through and reduce slightly.

Cook the kale by taking a large saucepan and coating with 10-15 sprays of Frylight and putting onto a high heat. Add 300g Kale along with a dash of water and stir for a minute or so until the kale starts to wilt. Add 1 tbsp Soy Sauce to the pan, stir to coat and take off of the heat.


All of the dish elements are now ready to serve.

– Start by slicing the belly pork into 1cm-ish slices. Put a quarter of the cooked rice into the bottom of each dish.
– Serve a quarter of the kale over each dish of rice.
– Lay belly pork slices over the other half of the rice.
– Spoon some of the hot sauce over the pork slices.
– Garnish with the spring onion and 1 tbsp sesame seeds (not pictured because I’m a eejit).
– Serve with the remaining sauce on the table to add as desired.