Pork
1.5kg pork belly 
2 tbsp salt 

Pumpkin kimchi
500g sliced pumpkin
3 spring onions 
1 medium sized daikon, peeled 
1 thumb fresh ginger
4 garlic cloves 
30g dried Korean chilli powder
30ml soy sauce
30ml fish sauce

Brine
90g salt 
2L water

Gochujang
3 tbsp Gochujang
1 tbsp soy 

Pork

1. Score the skin of the pork belly and season with salt
2. Place on an oven tray and refrigerate uncovered overnight
3. Preheat the Electrolux Steam oven to 200°C using the Electrolux Steam function
4. Wipe any moisture that has formed overnight with some paper towel. Sprinkle a little more salt over the skin and sit at room temperature for 30 mins
5. Cook the pork for 90 mins, then rest for a further 15 mins on the tray

Pumpkin kimchi

1. Peel the ginger (using a spoon) and roughly chop. Place in a blender with the garlic
2. Chop one of the spring onions and half of the peeled daikon. Add to the blender and process until a paste forms. Add chilli powder, soy and fish sauce to the blender and process further until a thick paste forms (similar to tomato paste)
3. Chop the remaining spring onion and daikon into 2cm pieces
4. Place the drained pumpkin, daikon, and spring onion in a bowl and spoon the paste over. Massage the paste into the vegetables until well combine
5. Press down till the juice covers all the mixture
6. Place in a sterilized glass jar big enough to hold the mix. Tightly secure the lid
7. Keep at room temperature for 4-5 days to ferment then place in the fridge until needed

Brine

1. Dissolve salt into 1L of boiling water, add another 1L of chilled water from the tap
2. Peel the pumpkin then cut into manageable pieces, slice on a mandolin or grate the pumpkin on the thickest grade
3. Add the pumpkin to the brine. Cover with a plastic lid or plate so that the contents stay under the brine.
4. Leave for 6 hours
5. Drain and lightly rinse the pumpkin through a colander

Gochujang

1. Mix the ingredients until a thick paste forms

To Finish

1. Use a non-stick pan large enough to fry 4 eggs at once
2. Place a spoonful of gochujang dressing on each plate
3. Place a spoonful of the kimchi next to the gochujang
4. Slice the pork belly and let it rest
5. Fry the eggs till whites set but yolks are runny
6. Place slices of the pork belly over the gochujang
7. Put the egg just off the kimchi
8. Garnish with some coriander, bean sprouts and black sesame