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1 large Chinese cabbage, outside leaves discarded 200g table salt
1/2 Spanish onion, peeled and roughly chopped
1 large knob ginger, peeled and roughly chopped
6 garlic cloves, peeled
1 nashi pear, peeled and roughly chopped 100g chilli bean paste
2 tbsp fish sauce
2 tbsp caster sugar
1 tsp sesame oil
Method: To make Kimchi, remove cabbage core and cut leaves into 2.5cm squares. Place in a large bowl and toss with salt. Leave for three hours. Rinse salt from cabbage and squeeze out excess liquid. Puree onion, ginger, garlic, pear, chilli paste, fish sauce, sugar and sesame oil to make a smooth paste. Stir through cabbage and place in a container in the fridge. Leave for one week before using.
To prepare pork, place pork belly in a large bowl. Add fennel seeds, chilli, caraway seeds, garlic, lemon juice and olive oil. Season generously with sea salt and freshly ground black pepper. Rub marinade mixture into the pork belly then cover with plastic wrap and refrigerate for 1 hour. Preheat oven to 180C. Preheat char grill to a medium heat. Grill pork belly for about 20 minutes, turning occasionally, or until charred and tender. Transfer pork belly to an ovenproof dish and bake for 25 minutes or until cooked through.
To assemble the burger, slice pork belly into 2cm thick pieces. Brush with olive oil and a squeeze of lemon and grill until warmed through. Butter brioche bun and smother with mayonnaise and Sriracha chilli sauce. Place a piece of cheese onto the slice of pork belly and melt for a moment, then add a piece of kimchi, fried egg and some pickles. Crush over some Country Kettle chips and place into the bun and serve.
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