Ingredients
600g Pork Soft Bones (cut into chunks)
500g Cabbage Kimchi
¼ Chinese Cabbage (cut into chunks)
1 Onion (sliced)
2 stalk Spring Onion (garnish)
MARINADE
1 tbsp Minced Garlic
1 tbsp Korean Hot Pepper Paste
1 tbsp Sugar
2 tbsp Soya Sauce
2 tbsp Cooking Wine
2 tbsp Sesame Oil
Method
- Marinate pork bones and set aside for at least 30 minutes.
- Place onion and Chinese cabbage in a pot, then arrange marinated pork bones on top. Finally, place the cabbage kimchi on top. Pour in the kimchi juice, marinade sauce and ½ cup of water.
- Bring to boil and lower the heat. Continue to simmer for 60 minutes, till pork becomes tender and flavourful. Garnish with chopped spring onions.
Recipe by Loh Wai Fong
