Pork, beef & lamb· GF · DF

Kimchi Pork

Name: Kimchi Pork
Prep time: 10 min
Cook time: 1 h 40 min
Total time: 1 h 50 min
Cuisine: Korean
Ingredients: 300g pork shoulder steaks, fat trimmed; 2 × 400g tins chopped tomatoes; 200g (1 jar) kimchi, chopped; 130g onion; 120g green beans, 2cm lengths; 80g carrot, grated; 30g tomato purée; 12g garlic; 12g ginger; 15ml soy sauce; 1–2 tsp chilli flakes; pinch black pepper; 5ml rapeseed oil; 100ml water

Shredded pork shoulder slow-cooked in a spicy, tangy kimchi, ginger, tomato and soy sauce with green beans.

makes 20 blocks, about 40p each

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BatchJoy

batchjoy.com/recipes/kimchi-pork/

Time: 1 hr 50 min10 min prep · 1 hr 40 min cook
Makes: 20 blocks
Cost per blockPer block: 40p
Calories per blockCalories: 46 kcal
Spice: 3 of 5

You’ll need

Batch size

blocks

300gpork shoulder steaks, fat trimmed
2 × 400g tinschopped tomatoes
200g (1 jar)kimchi, chopped
130gonion
120ggreen beans, 2cm lengths
80gcarrot, grated
30gtomato purée
12ggarlic
12gginger
15mlsoy sauce
1–2 tspchilli flakes
pinchblack pepper
5mlrapeseed oil
100mlwater

Allergens: Soya. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Sticky rice with a fried egg and sesame seeds · Udon or ramen with spring onion · Lettuce cups or a kimchi cheese toastie

Method

Step 1: Brown the whole pork steaks in the oil for 3 minutes a side, then set aside.
Step 2: Soften the onion and carrot in the same pan for 6 minutes. Add the garlic, ginger, purée and chilli for 2 minutes.
Step 3: Add the tomatoes, water, soy and half the kimchi with its juice. Return the pork.
Step 4: Cover and simmer gently for 1–1¼ hours until the pork falls apart, or slow-cook 6 hours on Low.
Step 5: Shred the pork in the pan. Add the green beans and simmer uncovered for 8–10 minutes until thick.
Step 6: Off the heat, stir in the rest of the kimchi to keep some tang and crunch. Cool and freeze in blocks of about 70g.

Hotter: add 1 tbsp gochujang or 1 tsp gochugaru with the purée.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	46	4g	3.2g	1.8g	1.1g	0.36g
Per 3 blocks	138	12g	9.6g	5.4g	3.3g	1.08g

Cook’s notes

Kimchi is 44% of the batch cost. Asda's Yutaka saves about 55p; a big tub from an Asian grocer or homemade kimchi saves more.
Clubcard-price shoulder steaks or diced pork (£4.00/500g) bring the batch to about £7.
A teaspoon of gochujang with the purée gives a sweeter, more Korean heat (~£2.50–3.00 a tub).

Serve it

Sticky rice with a fried egg and sesame seeds · Udon or ramen with spring onion · Lettuce cups or a kimchi cheese toastie.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 138 kcal and 12g protein before rice, bread or potatoes.

Kimchi Pork questions

What kind of kimchi works best?

Older, well-fermented kimchi that tastes sour is ideal, as it gives the sauce more depth when cooked. Fresher kimchi works too; the half stirred in at the end will just taste milder and crunchier.

Can I use chicken thighs instead of pork?

Chicken thighs work well. Brown them whole in the same way, then simmer for about 30 to 40 minutes, until they shred, before adding the green beans.

Can I add tofu?

Cubes of firm tofu are a classic partner for kimchi. Add them with the green beans and stir gently so they hold their shape.