WARM TOFU WITH KIMCHEE AND PORK BELLY STIR-FRY (DUBU KIMCHEE)

Serves: 4

■ 1 medium leek

■ 2 tbsp (30 ml) grapeseed or canola oil

■ 1 lb (454 g) pork belly, sliced

1/4 inch (6 mm) thick (you can have the butcher slice it for you)

■ Salt and freshly ground black pepper

■ 4 garlic cloves, minced

■ 1/2 tsp (2.5 ml) minced ginger

■ 1 lb (454 g) aged kimchee ( fermented for at least 3 weeks), store-bought or homemade, cut into 1-inch (2.5-cm) squares

■ 2 tbsp (30 ml) toasted sesame oil

■ 1 tsp (5 ml) sugar

■ 1 lb (454 g) silken tofu

■ 1/2 bunch scallions, thinly sliced, rinsed and dried

■ Toasted sesame seeds for garnish 1. Set a large pot half-filled with water over medium-high heat. Once it comes to a boil, lower the heat to maintain a simmer.

2. Meanwhile, cut off the green tops of the leek and trim the bottom, leaving the root intact.

3. Slice lengthwise in half; the two halves will be held together by the root. Rinse the leek under cold running water, separating the layers to remove any dirt. Rub the leek with your hand to make sure there is no dirt remaining between the layers.

4. Pat the leek dry with paper towels. If your leek is large, you may need to cut it lengthwise in half again; you want the parts attached to the root to be about 1 inch (2.5 cm) wide.

5. Then cut each half or quarter of the leek into 1-inch (2.5-cm) squares and discard the root ends. Set aside. 6. Set a large sauté pan over medium-high heat. Add 1 tbsp

(15 ml) of the grapeseed or canola oil, and when it begins to shimmer and just smoke, add the pork belly and season with a pinch each of salt and pepper.

7. Cook 4-5 minutes, until the underside turns a deep golden brown. Flip the pork and add the ginger and garlic.

8. Cook, stirring constantly so the garlic doesn’t burn, for

1-2 minutes, until the ginger and garlic have softened and are fragrant. Transfer the pork and aromatics to a plate.

9. Wipe out the pan, set it back over the heat and add the remaining 1 tbsp (15 ml) oil. When the oil begins to shimmer and just smoke, add the leeks and stir-fry for 3-5 minutes, until they soften and release their fragrance but do not brown. 10. Add the kimchee and increase the heat to high. Add the sesame oil and sugar and continue stir-frying for 5 minutes, or until the kimchee starts to soften slightly.

11. Add the pork belly and stirfry for another 3-5 minutes, or until the meat is hot.

12. While kimchee is cooking, slide the tofu into the pot of simmering water. Cook for 5 minutes, or until heated through.

13. Use a large skimmer to lift it out onto a plate, letting any excess water drain back into the pot. Cut the tofu into 16 rectangular pieces.

14. Arrange the tofu around the circumference of a large serving plate. Mound the pork belly and kimchee mixture in the centre. Generously sprinkle the scallions and toasted sesame seeds over everything. Serve immediately, with chilled soju.