Korean-style Pork Belly Cheese Steak Baguettes by Kenny Harkin at Riverhill in Glasgow
Riverhill is an independent group of like-minded people who champion local fresh produce with an international flavour.
Kenny Harkin, Executive chef at Riverhill Glasgow, has worked in kitchens of all descriptions for 20 years and is known for bold rustic flavours. His real passion is street food from around the world and often is found at his happiest baking bread or creating dishes that stick to the ribs and sing to the heart.
With the darker nights creeping in, we look forward to the smell of fireworks in the air, the inevitable rainy night of trick or treating, and the joy of having friends and family round during the manic build-up to Christmas. The enjoyment of these nights can sometimes be overshadowed by the small stresses associated with hosting.
Here is a tasty winter warmer with a twist, that's easy to prepare and will have your guests asking for more.
Ingredients:
800g pork belly (skin off and cut into small strips)
2 large white onions (peeled and sliced)
2 red peppers
2 tablespoons Korean chilli paste (gochujang) but it could be substituted for and alternative paste
4 cloves garlic
2cm piece of peeled ginger
20 ml soy sauce
10 ml rice wine vinegar
20 ml mirren (sherry as a substitute)
200g shiitake mushrooms
8 slices of a good melting cheese (provolone or Swiss would be perfect)
4 10inch crusty baguettes
Veg oil for frying
Method:
1 Begin by crushing garlic and ginger in a mortar and pestle, then combine in a mixing bowl with mirren, rice wine vinegar and soy sauce. Mix thoroughly then pour over the pork belly slices. Mix well then cover the bowl and allow to marinade in the fridge for 2-4 hours.
2 Bring out of the fridge then add sliced onions, peppers and mushrooms, mix well and set aside for 10 minutes.
3 Heat vegetable oil in a large wok or good non stick frying pan. Fry the pork mix in small batches to allow for proper searing and caramelisation on the pork.
4 Heat your baguettes in the oven for 5-8 minutes on a medium heat. Slice them lengthways and divide the fried pork belly and veg equally into them. Cover with slices of cheese and melt under grill, until gooey, stringy and delicious. Serve with some green salad cold beer or mulled cider and Sriracha chilli sauce for extra heat.
In association with Taste Communications.
www.tastecommunications.co.uk
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