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Roasted Stuffed Pork with
Ssamjang and Kimchi Filling

By Kanit KammalesServes 2

Roasted Stuffed Pork with Ssamjang and Kimchi Filling

Second place

Roasted pork roll with Ssamjang spread, pistachio and diced kimchi filling with fondant potato, cauliflower puree and mushroom sauce.

Ingredient used: Kimchi, Ssamjang

  • Kimchi
  • Ssamjang

Ingredients

ROASTED STUFFED PORK

  • 400g Pork fillet
  • 100g Ssamjang
  • 100g Kimchi filling
  • 100g Pistachio

MUSHROOM SAUCE

  • 30g Thyme
  • 500ml Chicken stock
  • 300g Carrots
  • 200g Celery
  • 200g Button mushroom
  • 200g Brown onion
  • 40g Dried Porcini mushrooms
  • 100ml Red wine

FONDANT POTATO

  • 400g Potatoes floury
  • 500ml Chicken stock

CAULIFLOWER PUREE

  • 400g Cauliflower
  • 1L Full cream milk
  • 50g Parmesan Cheese

GARNISH

  • 200g Snow Peas
  • 50g Butter

Method

Stuffed Pork

  1. Clean the pork and dry filet into the wide size.
  2. Spread Ssamjang, sprinkle chopped pistachio, diced Kimchi and roll it.
  3. Cut the potatoes into a round sphere and cook in Chicken Stock.
  4. Cook Cauliflower in milk and blend it into purée and some butter and seasoning with salt.
  5. Cook Snow Peas in a boiled water and seasoning with salt.
  6. Sauteed all vegetables until get some brown colour, and chicken stock then cook for 30 minutes, take out all the vegetables and add thyme, mushrooms cook until the sauce has a right consistency.
  7. Roast the pork at 200 degrees Celsius for 20-30 minutes.

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