Warm, bold, and deeply satisfying, this one-pot spicy pork and kimchi stew is the ultimate winter warmer. It’s easy enough for a weeknight yet impressive enough for guests – this is Korean inspired soul food at its finest.
Full disclosure, this recipe is inspired by a Waitrose recipe card. For those of you reading outside the UK, Waitrose is considered to be one of England’s poshest supermarkets because of it’s huge range of high end products, gourmet and organic items and it’s commitment to ethical sourcing and sustainability.
Personally, I love Waitrose for the simple reasons that a) it’s my local supermarket and b) it has a cracking selection of free seasonal recipe cards, including this Korean inspired stew.
I’d had the recipe card for a while but when my green fingered neighbour gave me a bag of freshly harvested new potatoes, I knew it was time to get cracking. I trotted off to the butcher for the pork (sorry, Waitrose) raided my pantry for the other ingredients and I was in ultimate stew mode.
When I went to the butcher’s, he asked me what I was going to make with the pork and when I told him, he got excited and asked for the recipe. Now dear reader, I don’t want to be pushy but you too really need to try this stew – eating it is the edible equivalent of giving your belly a hug.
This one pot wonder goes from the hob to the table in under an hour, is ridiculously easy to throw together, needs minimal prep and is freezer friendly too. And that’s not all, you can also prep it up to two days ahead if you want to be really organised.
Spicy, tangy, and comforting, this pork and kimchi stew is proof that simple ingredients can create big, bold flavours.
What’s your ultimate comfort food? Do you have a supermarket of choice?
Serves 4
Ingredients
500g pork shoulder, diced
2 tablespoons Gochujang paste
2 tablespoons vegetable oil
1 onion, finely sliced
400g baby new potatoes, halved (quartered if large)
2 cloves garlic, crushed
2 tablespoons fish sauce
250g kimchi
1 tablespoon light soy sauce
2 spring onions, sliced
How to
- In a bowl, toss the pork with the gochujang paste and season. Cover and marinate in the fridge for 30 minutes if you have time.
- Heat the oil in a casserole dish over a high heat. Add the marinated pork and fry for 4-5 minutes until mostly brown, then tip in the onion and fry, stirring regularly for another 5 minutes.
- Add the potatoes and 500ml water, cover with a lid and bring to a gentle simmer. Cook for 15 minutes.
- Add the garlic, fish sauce and kimchi to the pan and simmer, uncovered, for another 20 minutes. Check that the meat and potatoes are tender and that the pork is cooked through; if not, simmer for another 5 minutes. Stir through the soy sauce and spring onions and serve.
