Rolled pork, white kimchi, yuxiang sauce

Rolled pork, white kimchi, yuxiang sauce

15 rolls
Earl Carter

The yuxiang sauce recipe here will make twice as much sauce as you’ll need but the remainder won’t go to waste. It can last for a week in the refrigerator but will usually be eaten well before then. Any excess kimchi will keep well in the refrigerator for a few weeks, but alternatively simply halve the recipe.


Quantity Ingredient
1kg piece pork belly, skin on
1 green bird’s eye chilli, thinly sliced
Yuxiang sauce
1 tablespoon chilli oil
1 spring onion, thinly sliced, (optional)
1/4 cup picked coriander leaves, (optional)

White kimchi

Quantity Ingredient
1 chinese cabbage
2 tablespoons sugar
3 teaspoons extra sugar
1 tablespoon sea salt
3 garlic cloves
thumb-sized piece fresh ginger, chopped
thumb-sized piece fresh ginger, julienned
250ml light soy sauce
250ml rice vinegar
1 carrot, julienned
3 spring onions, thinly sliced


  1. To make the white kimchi, cut the Chinese cabbage in half, then cut each half into 5 x 2 cm pieces. Combine the 3 teaspoons sugar with the salt and mix well through the cabbage. Place the cabbage in a colander set over a bowl and leave for 24 hours.
  2. Put the 2 tablespoons sugar in a small saucepan with 2 tablespoons water over medium heat and warm until the sugar has dissolved. Transfer to a food processor or blender with the garlic and the chopped ginger and process until smooth. Mix the paste with the remaining ingredients.
  3. Squeeze the excess water out of the cabbage and place it in a bowl with the marinade, mixing thoroughly to combine. Place in a plastic container with a fitted lid and leave to ferment in the refrigerator for at least 1 week.
  4. When ready to cook the pork, place a saucepan fitted with a steamer big enough to hold the pork belly on the stove and bring to a simmer. Steam the pork belly for 2½ hours or until tender.
  5. Remove the pork belly from the steamer and cool overnight in the refrigerator, pressed between two plates lined with plastic wrap and weighted down with a few tins of food.
  6. The following day, remove the skin from the pork and trim the edges of the meat so they’re straight. Slice the belly as thinly as possible along the longest side.
  7. Lay the slices of pork belly on a flat surface. Place 1 slice of chilli and 1 tablespoon of white kimchi at one end and then roll the pork belly around the kimchi. Place on a serving plate and spoon over the yuxiang sauce. Drizzle with a little chilli oil and top with spring onion and coriander, if desired.
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