YOUR SOLIN GENERATED RECIPE
Kimchi Fried Rice with Pork Belly
Sautéed pork belly and tenderloin tossed with spicy kimchi, brown rice, and cauliflower rice, creating a pungent and savory heat in every bite.
INGREDIENTS
0.5 oz Pork belly
5 oz Pork tenderloin
0.25 cup Cooked brown rice
0.5 cup Cauliflower rice
0.5 cup Kimchi
1 tbsp Tamari
1 tsp Gochujang
1 clove Garlic
1 stalk Green onion
0.25 tsp Black pepper
0.5 tsp Sesame oil
PREPARATION
Dice the pork belly and pork tenderloin into small, uniform cubes.
In a large skillet over medium-high heat, cook the pork belly until the fat renders and the edges become golden and crispy.
Add the diced pork tenderloin to the skillet and sauté until cooked through and browned.
Stir in the minced garlic and white parts of the green onion, cooking for 1 minute until fragrant.
Add the chopped kimchi and gochujang, stirring to coat the meat in the spicy base.
Fold in the cooked brown rice, cauliflower rice, tamari, and black pepper, cooking for 3-4 minutes until the cauliflower rice is tender and moisture has evaporated.
Remove from heat and stir in the sesame oil and sliced green onion tops before serving.