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Karena and Kasey's Kitchen Diplomacy


Ep 1 - Smoked pork belly with kimchi mussels and kumara sesame puree

Smoked pork belly with kimchi mussels and kumara sesame puree


500 gm Free range pork belly

Boiling water (to steam)

½ cup woodchips

3 tbsp. dried tea leaves


White pepper

1 kg green lip mussels

2 tbsp. butter

½ cup white wine

1 cup kimchi juice (strain kimchi to get this juice)

2 large kumara

3 tbsp. Sesame oil




In a large pot that has a lid place a bowl upside down in the bottom. Pour hot water around the bowl until it comes ¾ of the way up the side of the bowl. Place pork on a plate and place on top of the upside down bowl. Place the lid on the pot and increase heat until the water is simmering rapidly but not boiling. Steam pork for 1.5 hours making sure to constantly check the water levels, topping it up if it gets low. Remove the pork from the pot and strain water. Wash and dry pot and place the woodchips and tea into the bottom of the pot, place the bowl upside down in the pot again. Place the pot over medium heat with the lid on until it begins to smoke. Reduce the heat to low and place the plate of pork back on top of the upside down bowl. Smoke for 11 minutes and remove the pork from the pot. Portion the pork into serving size and season generously with salt and white pepper


Place a large pot over high heat and add the white wine. Let it simmer for 5 minutes. Add the mussels and place a lid over the pot. Leave to steam for 2 minutes. Add the kimchi juice and butter and allow to steam until all of the mussels have opened. If any are still closed after 8 minutes, then do not keep them. Remove the mussels from the pot and reserve the cooking liquor. Remove the meat from the shells and set aside till ready to serve.


Preheat an oven to 200C. Place the kumara on a tray in the oven and cook for 1.5 hours. Remove from the oven and pass through a drum sieve. Season with salt and white pepper and 3 tbsp. sesame oil or more if you prefer. Mix together till well combined.


To serve place a spoonful of mash on your serving plate, place a piece of pork and a mussel. Heat the liquor and pour over top. Garnish with your choice of herb.