In Partnership with Calvet Wines. #ad
This rich pork ragù is the star of our rice bowl - a bold, flavour-packed dish that’s perfect for a date night or a midweek treat. Topped with crunchy veg and punchy kimchi, it’s spicy, vibrant, and seriously satisfying.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 150°C.
Step 2.
Grab a large Dutch oven or saucepan and set over a medium-high heat. Working in batches, brown the pork shoulder with a little sesame oil until lovely and golden brown. We’re looking to build really good flavour here, so take your time.
Step 3.
Cut the red onion into chunky slices, finely slice the garlic and cut the ginger into matchsticks.
Step 4.
Whip the pork out of the pan and drop in the onions. Cook for 6-7 mins or until starting to wilt and sweat. Add the garlic and ginger along with the gochujang and cook for 5-6 mins. Add the pork back to the pan, add roughly chopped spring onions and cover with chicken stock. Add the soy and kimchi and bring to a boil.
Step 5.
Add a lid, leaving a slight gap and slide into the oven for 2.5-3 hours, or until the pork is super soft and the sauce has reduced.
Step 6.
Just before the ragú's ready, heat the rice according to the package instructions and briefly blanch the edamame beans.
Step 7.
Divide the rice between bowls and top with the ragu. Add edamame, kimchi and a little coriander. Add a sprinkling of sesame seeds and get stuck in with a delicious glass of Prestige Bordeaux Red by Calvet. Yum.
In Partnership with Calvet Wines
Calvet offers wine for every occasion and recipe pairing. Explore their collection
Calvet offers wine for every occasion and recipe pairing. Explore their collection
Serves
6
For the Ragú
Diced Pork Shoulder
Red Onion
Garlic Clove
Ginger
Gochujang
Spring Onion
Chicken Stock
Soy Sauce
Kimchi
Sesame Oil
Salt
For the Rice Bowl:
To serve
Cooked Rice
To serve
Edamame
To serve
Kimchi
To serve
Coriander
To serve
Sesame Seeds
In Partnership with Calvet Wines
Calvet offers wine for every occasion and recipe pairing. Explore their collection
Calvet offers wine for every occasion and recipe pairing. Explore their collection
Serves
6
For the Ragú
Diced Pork Shoulder
Red Onion
Garlic Clove
Ginger
Gochujang
Spring Onion
Chicken Stock
Soy Sauce
Kimchi
Sesame Oil
Salt
For the Rice Bowl:
To serve
Cooked Rice
To serve
Edamame
To serve
Kimchi
To serve
Coriander
To serve
Sesame Seeds
In Partnership with Calvet Wines
Calvet offers wine for every occasion and recipe pairing. Explore their collection
Calvet offers wine for every occasion and recipe pairing. Explore their collection
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 150°C.
Step 2.
Grab a large Dutch oven or saucepan and set over a medium-high heat. Working in batches, brown the pork shoulder with a little sesame oil until lovely and golden brown. We’re looking to build really good flavour here, so take your time.
Step 3.
Cut the red onion into chunky slices, finely slice the garlic and cut the ginger into matchsticks.
Step 4.
Whip the pork out of the pan and drop in the onions. Cook for 6-7 mins or until starting to wilt and sweat. Add the garlic and ginger along with the gochujang and cook for 5-6 mins. Add the pork back to the pan, add roughly chopped spring onions and cover with chicken stock. Add the soy and kimchi and bring to a boil.
Step 5.
Add a lid, leaving a slight gap and slide into the oven for 2.5-3 hours, or until the pork is super soft and the sauce has reduced.
Step 6.
Just before the ragú's ready, heat the rice according to the package instructions and briefly blanch the edamame beans.
Step 7.
Divide the rice between bowls and top with the ragu. Add edamame, kimchi and a little coriander. Add a sprinkling of sesame seeds and get stuck in with a delicious glass of Prestige Bordeaux Red by Calvet. Yum.
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