Sticky Pork Bibimbap

Bibimbap is a traditional Korean rice dish which is just so tasty! I always thought it would be complicated to make but having given it a go at home it’s actually quite simple. It is a little faffy as you need to cook all the ingredients one by one, one after another but even so – it’s rather quick to do. I marinated my pork for a few hrs before cooking, but if you don’t have time to do that, just prepare the marinade first and marinade the pork while you are preparing and cooking the rest of the ingredients. I got the recipe from an old issue of Delicious magazine and have ever so slightly adapted it in places. Hope you enjoy!

You can get Gochujang paste (it’s a Korean chilli paste) from most Asian supermarkets.

More with Gochujang: Japanese inspired tuna burgers and togarashi fries

Sticky Pork Bibimbap


Serves 4 | Prep 30 mins| Cook 30 mins
A little effort | Dairy Free

You’ll need:

  • 400g boneless pork belly, skin removed, chopped to bite size cubes;
  • 1-2 tbsp rapeseed (or vegetable oil), plus extra for frying the eggs;
  • 2 carrots, cut into matchsticks;
  • 3 medium onions, sliced;
  • 150g beansprouts;
  • 150g oyster or shiitake mushrooms, sliced;
  • 200g spinach;
  • 1 tbsp toasted sesame oil;
  • 1 tbsp soy sauce;
  • 1 tbsp agave syrup (or honey);
  • 400g short-grain rice;
  • 2 spring onions, sliced diagonally;
  • 1/2 cucumber, sliced into thin strips;
  • kimchi, to serve;
  • white and black sesame seeds, to serve.

For the Gochujang sauce:

  • 4 tbsp gochujang paste;
  • 4 tbsp toasted sesame oil;
  • 4 tbsp soy sauce;
  • 2 garlic cloves;
  • 2 tbsp agave syrup (or honey)

First mix the gochujang sauce. Mix all sauce ingredients together and add around 3/4 of the sauce to a large bowl, reserving the rest. Add the pork and stir to coat well. Cover with cling film and leave to marinade for a few hrs or while you are preparing the rest of the ingredients.

To cook the bibimbap, heat 1 tbsp of the rapeseed or vegetable oil in a large wok. Stir-fry the carrots until they begin to soften. Add 1/2 tsp of each the sesame oil, soy sauce and agave syrup/honey. Cook over a high heat for 1 minute, then transfer to a plate using a slotted spoon. Then one vegetable at a time, cook the onions for 2 minutes and  beansprouts, mushrooms and spinach for 1 minute each, each time adding 1/2 tsp of the sesame oil, soy sauce and agave syrup/honey. Add more rapeseed oil as you go if needed. Set aside in separate bowls.

In the same wok, stir-fry the pork in its sauce for 20 minutes or until  cooked through. The gochujang sauce should reduce and caramelise a little to intensify the flavour. Meanwhile, cook the rice according to the packet instructions.

Finally when the pork and rice are ready, heat a little oil in a clean frying pan and fry the eggs to your liking (should take about 3-4 minutes for a runny yolk). While the eggs are cooking, start assembling your bimbibap.

Divide the warm rice between 4 bowl evenly, then divide the onions on top. Add the remaining cooked vegetables, pork, cucumber and kimchi into little piles around the bowl. Finally top with the fired egg. Sprinkle over spring onions and sesame seeds and serve straight away.


Adapted from a delicious magazine recipe “Jina’s Bibimbap” issue June 2013, no longer available online.



Summer Pork, Fennel and Beans

It is indeed peak summer here in the UK so not too heavy and very fresh meals is the way to go. This zesty recipe from BBC Good Food recipe is perfect, served with crusty bread and fresh salad on the side.

More recipes for summer: Easy Italian Style Chicken Burgers | Cod, Tomato and Pepper Stew | Thai Steamed Sea Bream

Summer Pork, Fennel and Beans

Serves 4 | Prep 15 mins | Cook 45 mins
Easy | Gluten Free


You’ll need

  • 2 tbsp extra virgin olive oil
  • 1 tbsp butter;
  • 4 large on-the-bone pork chops (about 250g each), rind removed
  • 2 banana shallots, 1 sliced, 1 finely chopped;
  • 2 large fennel bulbs, each cut into 8 wedges;
  • 100ml white wine;
  • 1 lemon ½ cut into wedges, ½ juiced;
  • 100g cherry tomatoes;
  • 2 x 400g cans cannellini beans, rinsed and drained;
  • 1 tsp fennel seeds, lightly crushed;
  • handful basil leaves.

Heat oven to 200C/180C fan/gas 6. Heat 1 tbsp oil and the butter in a large ovenproof frying pan or wide flameproof casserole dish. Season the chops generously and fry over a medium-high heat for 3 mins each side until lightly golden – brown the edges of the fat for 30 secs or so too. Remove to a plate.

Add the sliced shallot and fennel to the pan and cook for 2 mins, stirring now and then. Splash in the wine and simmer for a few secs to reduce a little. Add the lemon wedges, drizzle with the remaining oil and put in the oven to roast for 10 mins.

Toss the veg gently, sit the pork chops on top and roast for another 20 mins. Add the tomatoes to the pan and cook for 5 mins more or until the chops are cooked through, the fennel is tender and turning golden, and the tomatoes are soft.

Meanwhile, mix the chopped shallot, the lemon juice, beans and fennel seeds. Remove the meat to a plate to rest for a few mins while you fold the dressed beans and basil leaves into the pan. Add the resting juices, season to taste, then serve with the pork.

Original recipe from BBC Good Food, issue July 2015, available online here

Bulgarian Meatballs in white Fricassee sauce

My grandmother will tell you just how much I loved these simple meatballs in white sauce growing up. I’m not quite sure who they will play with a non- Bulgarian audience, but I love them to this day so wanted to share them with you. First of all, the meatballs are boiled instead of fried or baked and contain rice. Second of all, meatballs and Fricassee sauce is not a very usual combination… but give it a try! Who knows, maybe you’ll love it too.

This recipe used savoury (chubritsa) which is an ingredient that can be hard to find in the UK. Savoury is very integral to Bulgarian cuisine and it’s very commonly used in our dishes. I’ve added a link to amazon below but if you are really stuck you can use marjoram instead.

More in meatballs: Vegan chickpea & squash ‘meat’ balls with vegan mayoSwedish Meatballs with Potato Salad

Bulgarian Meatballs in white Fricassee sauce

Serves 4 | Prep 15 mins | Cook 40 mins


You’ll need:

  • 500g pork mince;
  • 1 onion, finely chopped;
  • 75g rice;
  • 4 eggs;
  • Savoury (chubritsa);
  • 3-4 tbsp plain flour + extra for the meatballs;
  • 500g yogurt;
  • 1 handful fresh parsley, chopped.

To make the meatballs, mix the pork mince, onion, rice, one egg, 1/2 handful chopped parsley and a generous pinch savoury. Form meatballs roughly the size of a golf ball in your hands. Add a couple of tbsps flour to a plate and coat the meatballs with it. In a deep sauce pan boil about 1 litre of water. When boiling, add the meatballs and let them cook for 30-40 minutes, gently simmering, until ready.

Meanwhile, make the sauce. Whisk the eggs with the yogurt and the flour. Set aside until the meatballs have finished cooking.

When the meatballs have finished cooking, add 2-3 ladles of the meatball stock, taking care to add it slowly and stir well so the eggs don’t scramble. Mix well and then add to a deep frying pan. Cook for a further 10 minutes until the sauce has thickened, adding the meatballs for the final 2-3 minutes.

Serve with mashed potatoes and sprinkled generously with chopped parsley.


Pork Terrine

This pork terrine was insanely tasty. This is definitely one of the best starters I’ve ever made and eaten and the Olive magazine recipe was really easy to follow as well. We hosted a dinner party for 11 last weekend and this kind of starter was just perfect for the occasion – it’s made in advance and therefore doesn’t require any time at all on the day!

Pork Terrine

Serves 8-10 | Prep 30 minutes + marinading and chilling (1-2 days) | Cook 1 hr
A little effort


You’ll need:

  • 300g pork tenderloin, trimmed of all fat and finely diced;
  • 1 garlic clove, crushed;
  • 2 sprigs thyme;
  • 1 tbsp brandy;
  • 20-22 slices dry-cured smoked streaky bacon, any rinds removed;
  • 600g herby pork sausage meat;
  • a small bunch sage, finely chopped;
  • a small bunch chives, finely chopped;
  • 100g green olives, pitted and chopped;
  • cornichons (approx 20),  plus more to serve.

The day before or a few hours ahead of cooking. Put the pork, garlic, thyme and brandy in a bowl, cover and leave to marinate for a few hours or overnight in the fridge.

Heat the oven to 180c/fan 160c/gas 4 and butter a terrine mould or loaf tin.

Starting with the base and sides, line the mould with strips of bacon making sure they are slightly overlapping and leave the ends hanging over the edge. This will be the top when you turn it out so do it as neatly as you can. Line the ends of the mould.

Pork Terrine 1


Break up the sausage meat with a fork then put it in the bowl with the marinated pork, sage, chives and olives and season well. Mix thoroughly. Fry a small piece of the mix and check seasoning. Adjust seasoning as required.

Pork Terrine 3

Fill the lined dish with half of the pork mixture, pressing it down into the corners.  Arrange the cornichons in 3 rows down the centre.

Pork Terrine 4

Pack the remaining pork on top and then flatten and stretch the bacon over so the top is neatly covered. Trim any ends. cover with buttered foil and wrap the whole terrine in a double layer of clingfilm.

Pork Terrine 5

Put the terrine in a roasting tin, half fill with boiling water and bake for 1 hour. Leave to cool completely then chill overnight. For a firmer texture press the terrine as it chills using a board with some tins stacked on top.

Release the terrine by unwrapping then dipping the dish briefly in hot water and turning it out onto a plate or board. Serve with more cornichons and toasted sourdough.

Original recipe from Olive magazine, issue February 2014, available online here.