Kimchinigang

Ingredients for Kimchinigang

• 1 kg pork belly, cubed
• 400 g tofu, cubed
• 500 g kimchi, with juices
• 1 large bunch mustard leaves, trimmed
• 1 large onion, quartered
• 1 packet sinigang tamarind mix or 400 g tamarind
• 2 tbsp gochujang
• Water
• Fish sauce
• Freshly ground black pepper

How to cook Kimchinigang

1. 1.Cover pork and onion with water in a pot. If using whole tamarind, tie it in muslin and add it; boil, then simmer 45 minutes.
2. 2.Add gochujang and kimchi with its juices. Return to a boil and simmer 15 minutes.
3. 3.Stir in sinigang mix. For whole tamarind, press its muslin bundle through a colander into the pot, then discard solids.
4. 4.Add tofu and mustard leaves; cook 5 minutes until leaves soften.
5. 5.Season with fish sauce and black pepper, then serve hot.