Slow cooked pork bibimap bowl
Keep you and your family warm and happy this winter with our slow cooked recipe for a slow cooked pork bibimap bowl.
- Preheat your oven to 140 deg c on fan bake.
- In a large heavy based pot, on a medium to high heat, add 1 tbs olive oil.
- Seal the pork on all sides until nicely caramelized, this usually takes about eight - ten minutes. Once sealed remove the pork from the heat.
- In a blender add the garlic, onions, chilli and ginger and pulse until chopped well but not pureed.
- Rub the blended mix all over the pork. Then add the black bean paste, rice wine vinegar, sesame oil, kecap manis, coriander stalks and stock.
- Leave the pork to marinade for 30 minutes.
- Once marinated, cover the pork with foil and place in your preheated oven for three and a half hours, until the pork is tender.
- Once the pork is tender, remove it from the oven and leave it to stand for 15 minutes.
- Meanwhile, in a large non stick pan on a medium heat add a dash of olive oil and wilt the wombak cabbage for two to three minutes.
- Once wilted, add a tablespoon of rice wine vinegar and spoon onto a plate.
- In the same pan add a dash of olive oil and fry the eggs on a medium heat until just cooked and the yolks are runny.
- With two forks tease the pork apart and mix though the pan juices.
- In a bowls, place a large spoonful of rice, followed by the cabbage, pork and juices, kimchi and pickled ginger. Top off the dish with your runny egg and sprinkle with toasted sesame seeds, coriander leaves and enjoy.