Marinated Korean pork belly with kimchi + fried egg

Marinated Korean pork belly with kimchi + fried egg

By
From
Chefs Eat Toasties Too
Makes
4
Photographer
Brendan Homan

So good – I could eat this every day. The pork is taken to the next level with the funky kimchi. And then there’s the egg. Shut up!

Ingredients

Quantity Ingredient
8 cos lettuce leaves, washed
600g see method for ingredients
4 tablespoons see method for ingredients, chopped
80g see method for ingredients
4 see method for ingredients
4 brioche buns, sliced lengthways

Method

  1. Place the cast-iron pan and lid together and heat them for 5 minutes on the stove top over medium heat. Lift the lid and add both halves of the brioche buns to the grill. Toast for 1 minute to bar-mark the insides.
  2. Remove the buns and add lettuce leaves to each. Evenly distribute the cooked pork belly slices, chopped kimchi and pickled carrot. Prepare the eggs, top the sandwiches with an egg on each and serve with the toasted lid on the side.

Pro tip

  • You can make your own kimchi using the recipe on page 13, but there are some great store-bought kimchis available.
Tags:
Toasties
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