Jjajangbap (Rice with Black Bean Sauce)

• 225 g Long-grain white rice
• 450 ml Water
• 300 g Pork belly, skin removed
• 1 large Yellow onion
• 1 large Russet potato
• 1 medium Courgette
• 3 cloves Garlic
• 2 tbsp Vegetable oil
• 120 g Black bean sauce
• 2 tsp Caster sugar
• 350 ml Chicken stock
• 2 tbsp Cornflour

1. Rinse the rice in cold water until the water runs mostly clear. Tip into a large pot with the water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes.
2. Meanwhile, cut the pork belly into small cubes. Peel the onion and potato, then cut the onion, potato and courgette into 1 cm dice. Finely chop the garlic.
3. Heat the vegetable oil in a wok over medium-high heat. Add the pork belly and stir-fry for 4 to 6 minutes until lightly browned and some fat has rendered. Add the onion and stir-fry for 2 minutes until starting to soften.
4. Stir in the potato and courgette, then cook for 2 minutes to coat in the pork fat. Add the garlic and cook for 30 seconds until fragrant. Add the black bean sauce and caster sugar, and stir-fry for 1 minute to toast the sauce slightly.
5. Pour in the chicken stock, bring to a gentle simmer, then cook for 10 to 12 minutes until the potato is tender and the sauce looks glossy. Whisk the cornflour with 3 tbsp cold water to make a smooth slurry. Stir it into the simmering sauce and cook for 1 to 2 minutes until thick enough to coat the back of a spoon.
6. Fluff the rice and divide between bowls. Spoon the black bean sauce over the top and serve straight away while hot.

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