Recipe detail

Pork Kimchi nabe (Pork and vegetable hotpot)

21.7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Pork

Cuisine:  

Program steps

  • Preheating:
  • 115 °C

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1
Combination
50 %
time icon Termination by time
time icon 00:30 hh:mm
probe icon 100 °C
ventilator icon 100 %
ventilator icon 

add the chives

2
Combination
50 %
time icon Termination by time
time icon 00:20 hh:mm
probe icon 100 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
kimchi 200 g
pork loin, thinly sliced 600 g
pak choy 2 pcs
chives 10 g
enoki mushrooms 200 g
tofu 200 g
moyashi bean sprouts 150 g
harusame noodles 200 g
cloves garlic, finely chopped 2 pcs
ginger root, peeled and shredded 3 g
sesame seeds, ground 20 g
sake 20 ml
miso paste 20 g
sesame oil 10 ml
chicken stock 1.5 l

Directions

1. Combine the kimchi with the garlic, ginger and a bit of sesame oil and rub onto the pork. Marinate for 1–2 hours 2. Set the oven on combi at 100°C 3. Brown the pork in a wok, deglaze with sake, stir in the miso paste and sesame seeds and transfer into an ovenproof dish combining the chicken stock, vegetables and tofu 4. Cook in the oven for 30 minutes, add the chives, stir and cook for a further 15–20 minutes 5. Meanwhile, soak the noodles in warm water for 15 minutes and add to the soup once finished and out of the oven

Recommended accessories

Enameled GN container