Slow cooked pork bibimbap

Method

Step 1:

Pre-heat oven to 140°C on fan bake.

Step 2:

In a large heavy-based pot on a medium-high heat, add one tablespoon of olive oil.

Step 3:

Sear the pork on all sides until nicely caramelised (this usually takes about 10 minutes). Once the meat is sealed, remove the pot from the heat.

Step 4:

In a blender, add the garlic, onions, chilli and ginger, then pulse until chopped well but not puréed.

Step 5:

With the pork still in the pot, rub the blended mix all over the meat. Then add the black bean paste, sesame oil, kecap manis, coriander stalks, chicken stock and 2 tablespoons of rice wine vinegar. Leave to marinade for 30 minutes.

Step 6:

Once marinated, cover the pot and place it into the pre-heated oven for 3 hours and 30 minutes. When the pork is juicy and tender, remove from the oven and let it rest for 15 minutes.

Step 7:

Meanwhile, in a large non-stick pan on a medium heat, add half a tablespoon of olive oil and wilt the wombok cabbage for 2 to 3 minutes. Once wilted, add one tablespoon of rice wine vinegar and spoon onto a plate.

Step 8:

Add half a tablespoon of olive oil to a medium heat pan, then fry the eggs until just cooked (the yolks should still be runny).

Step 9:

Using 2 forks, pull the pork apart and mix though the pan juices.

Step 10:

In bowls, place large spoonfuls of cooked rice followed by the cabbage, pork and juices, kimchi and pickled ginger. Top each bowl with a runny egg and sprinkle of sesame seeds and coriander.