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Japanese recipes

Estofado

Kim Chi / oshinko

• 500 GRAM PORK FOR ROASTING, in cubes
• 2 BANANAS, sliced
• 1 ONION, chopped
• 4 CLOVES OF GARLIC, mashed
• 100 GRAM VINEGAR
• 100 GRAM SOY SAUCE
• 75 GRAM SUGAR
• 2 CARROTS, in cubes
• 2 SLICES OF BREAD or PAN DE SAL, in large cubes

• 1 CHINESE CABBAGE, cut in bite size pieces
• 75 GRAM SALT
• 1/2 TSP CAYENNE PEPPER
• BUNCH OF SPRING ONIONS, chopped
• 2 CLOVES GARLIC, mashed
• PIECE OF GINGERROOT, grated
• 2 RED CHILLIES, chopped
• 1 TBSP SUGAR
• 1 TBSP VINEGAR

Fry the onion and the garlic 5 minutes in oil. Add the pork and fry until it is brown on all sides. Mix the soy sauce with the vinegar and the sugar and add to the pork. Simmer for 15 minutes; add the carrot and simmer 10 minutes more. Add the banana and the bread and heat until all is thoroughly hot.

Put a layer of cabbage in a bowl and sprinkle with salt, put again a layer of cabbage and sprinkle with salt; repeat until salt and cabbage have finished. Put a plate on top with a heavy weight on it and leave the bowl for 5 days.
Rinse the cabbage very well with cold water and stir in all the other ingredients.

Kim chi comes from chimchae, meaning preserved vegetables with salt. In the early days (12th century) it was made with only salt, but later on, probably red pepper was added and the amount of salt diminished, as salt was very expensive.
The process is similar to making sauerkraut, which we did in Uzbekistan with white cabbage and salt, only it takes more time.