Korean style pork, poached egg, and kimchi Golden Pancake stack

• 2 Golden Pancakes
• 100g thinly sliced pork belly or pork shoulder
• ¼ cup kimchi, chopped
• 1 poached egg
• 1 spring onion, finely chopped
• sesame seeds, for garnish

For the Sesame Drizzle

• 1 tbsp soy sauce
• ½ tbsp sesame oil
• ½ tbsp honey
• ½ tsp rice vinegar
• ½ tsp sesame seeds

1. Prepare the sesame drizzle: In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sesame seeds. Set aside.

2. In a heated non-stick pan, cook the thinly sliced pork belly or pork shoulder until browned and crispy. Remove excess fat if desired. Add the chopped kimchi to the pan and stir-fry until heated through. Set aside.

3. Warm the Golden Pancakes according to the package instructions

4. To assemble the stack, place one Golden Pancake on a plate, then scoop a layer of the cooked pork and kimchi mixture over the pancake. Place the second pancake on top and repeat the process, creating a stack of pancakes and pork-kimchi filling. Drizzle the prepared sesame drizzle over the pancake stack. Carefully place the poached egg on top of the pancake stack. Sprinkle chopped spring onions and sesame seeds over the top. Serve the Korean Style Pork and Kimchi Golden Pancake Stack immediately, allowing the egg yolk to create a rich and delicious sauce when pierced.