Handmade in the North East, Fairley’s Fine Condiments are the perfect addition to add a northern twist to any dish. Here Aaron Craig, head chef of the Brasserie at Rockliffe Hall, uses the Korean kimchi ketchup to make a delicious pork belly dish.
Ingredients
130g Fairley’s Korean kimchi ketchup
55ml soy sauce
55ml red wine vinegar
55ml apple juice
3 garlic cloves (minced)
1 piece ginger(peeled & grated)
2tbsp sesame oil
1 kilo pork (sliced lengthwise into 2inch pieces)
1 medium carrot (cut into thin strips)
1 medium cucumber (thinly sliced)
100g kimchi (drained and thinly sliced)
1tbsp mirin
55ml soy sauce
Method
Combine kimchi ketchup, soy sauce, vinegar, apple juice, garlic, ginger, sesame oil and brown sugar in a bowl.
Stir until the sugar dissolves.
Add pork belly, cover and marinade overnight in the refrigerator.
Slow roast in the oven for 2 hours at 170ºC.
Preheat a charcoal grill.
Remove pork from marinade; wipe off excess. Grill on both sides until cooked through, about 7 minutes on each side. Transfer to a platter.
Make the kimchi-apple slaw; combine the carrots, cucumber, apples and kimchi in a bowl and set aside.
Mix mirin and sesame oil and pour over vegetables and toss to combine.
Serve grilled pork belly with kimchi-apple slaw on the side.
READ MORE: Paul O’Hara’s Weardale Cheese & Spinach Soufflé
Main image by Marion Botella Photography.
