NUTRITION

SERVINGS

INGREDIENTS

4 oz pork loin

1 oz pork belly

0.5 cup cooked jasmine rice

0.5 cup cabbage kimchi

1 large egg

1 tbsp tamari

1 tbsp gochujang

2 stalk green onions

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the pork belly into small pieces and sear in a large cast-iron skillet over medium-high heat until the fat renders and the meat becomes golden and crispy.

• 2

  Cut the pork loin into small cubes, season with sea salt and black pepper, and add to the skillet with the pork belly.

• 3

  Cook the pork loin until browned on all sides, then remove all meat from the pan and set aside, leaving the rendered fat in the skillet.

• 4

  Add the minced garlic and the white parts of the sliced green onions to the pan, sautéing for 30 seconds until fragrant.

• 5

  Add the cooked jasmine rice to the skillet, spreading it into an even layer and pressing down firmly to allow the bottom to develop a crispy, toasted crust.

• 6

  Stir in the chopped cabbage kimchi, tamari, gochujang, and the cooked pork, tossing everything together until the rice is evenly coated and heated through.

• 7

  In a separate small non-stick pan, fry the egg until the whites are set but the yolk remains runny.

• 8

  Transfer the fried rice to a bowl, top with the fried egg, and garnish with the remaining green onion tops.