Pickled Watermelon and Halloumi Spelt by Jessica Elliott Dennison
"Watermelon is good mood food; brilliant eaten outside, somewhere warm and sunny. You’ll see I quick...
2 Tbs vegetable oil
600 g deboned pork belly, skin on, sliced into 5mm thick slices
Sea salt and freshly ground white pepper
150 g kimchi (available at good Asian grocers), cut into 4 cm pieces
4 spring onions, cut into batons (you can use scallions as garnish)
1 garlic clove, finely chopped
1/2 tsp ground chilli powder
1/2 tsp Asian sesame sauce (available at good Asian grocers)
1/2 tsp roasted sesame seeds
7 g (1/4 cup) coriander leaves
Steamed rice, to serve
Heat the oil in a wok over high heat until just smoking. Add the pork, then season with salt and pepper. Cook over high heat for 10 minutes or until browned, being careful not to overcook it.
Add the kimchi, spring onion, garlic, chilli powder, sesame sauce and 1 Tbs water and cook briefly to incorporate.
Divide the pork among serving bowls and sprinkle with the sesame seeds and coriander. Serve with steamed rice.
Note: You can also use sliced chicken thighs or a firm white-fleshed fish such as blue-eye trevalla.
Note: Photo suggestive of how this dish can be presented without rice, it is not necessarily indicative of how it must look.
Credits: Neil Perry
Photo Credits: Marc Matsumoto