Ken and the kids used to eat baked potatoes with butter, kimchi and sour cream when I wasn’t looking. What if it kimchi, potatoes and sugar snap peas made a summer salad?
I don’t know what I like most about Slow Pork with Chow Fun Noodles and Kimchi–the braised pork, the chow fun noodles, or the incredible leftovers. This dish is an umami bomb–and most of it can be done in a slow cooker. Kimchi and milk for cappuccino live on the same shelf in our fridge; leftovers from Puglia rub shoulders with ingredients from North Africa or Malaysia. A little culinary polyamory is to be expected, even encouraged, especially when the result is something like this week’s recipe.