YOUR SOLIN GENERATED RECIPE
Crispy Kimchi Fried Rice with Pork Belly
Sautéed diced pork and tangy kimchi tossed with chilled rice and a spicy gochujang glaze, topped with a golden fried egg for a satisfying crunch.
INGREDIENTS
3 oz Pork shoulder
2 large eggs
0.13 cup cooked jasmine rice
0.5 cup kimchi
0.5 tbsp gochujang
1 tbsp tamari
0.25 tsp toasted sesame oil
1 stalk green onion
0.25 tsp sea salt
0.25 tsp black pepper
1 clove garlic
PREPARATION
Dice the pork shoulder into small, half-inch cubes to mimic the texture of pork belly.
Heat a large non-stick skillet over medium-high heat and add the pork, seasoning with sea salt and black pepper.
Cook the pork for 6-8 minutes until the fat has rendered and the edges are golden and crispy.
Add the minced garlic and chopped kimchi to the skillet, sautéing for 2 minutes until fragrant.
Incorporate the chilled jasmine rice and gochujang, pressing the mixture firmly into the pan with a spatula.
Let the rice sit undisturbed for 3 minutes to develop a crispy crust on the bottom.
Drizzle with tamari and toasted sesame oil, then toss everything together to coat evenly.
In a separate small skillet, fry the eggs until the whites are opaque and the yolks are still runny.
Divide the fried rice into bowls, topping each with a fried egg and thinly sliced green onions.