Asian pork, mushroom, and broccoli stew

Ingredients:

• Salt and milled pepper 
• 6-8 (about 600-800g) pork rashers, cut into 3-5cm chunks 

Marinade: 

• 2 Tbsp (30ml) gochujang (Korean chilli paste) 
• 1-2 Tbsp (15-30ml) hoisin sauce 
• 1 Tbsp (15ml) miso paste 
• 1 Tbsp (15ml) sesame oil 
• 3 spring onions, sliced + for serving 

• Glug canola oil 
• 1 onion, chopped 
• 1 punnet (100g) PnP shiitake mushrooms, thinly sliced 
• 2 cloves garlic, minced 
• 5cm knob ginger, grated 
• 1 cup (250ml) kimchi, roughly chopped 
• 3 Tbsp (45ml) kimchi brine 
• 2 cups (500ml) mushroom stock (see cook’s note) 
• 2 Tbsp (30ml) cornflour mixed with ¼ cup (60ml) water to make a paste 
• 1 packet (230g) PnP Tasty Stem broccoli, blanched 
• Juice (30ml) and grated peel of 1 lime 
• Cooked sticky sushi rice, for serving 

Method

1. Season pork rashers. 
2. Combine marinade ingredients and thoroughly coat pork. 
3. Marinate pork for 20-30 minutes. 
4. Heat oil over medium heat and sauté onion for 3-5 minutes. 
5. Add mushrooms and fry for 4-5 minutes, until golden. 
6. Remove and set aside. 
7. Add garlic and ginger to pan and fry for another minute until fragrant. 
8. Add pork, reserving marinade, and fry for 12-15 minutes. 
9. Add marinade, kimchi, kimchi brine and stock, and simmer for 35-40 minutes. 
10. Stir in cornflour paste, fried mushroom mixture, broccoli and lime juice and grated peel. 
11. Simmer for another 10-15 minutes. 
12. Top stew with spring onion and serve with sticky rice and mandarin pancakes if you like. 

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