YOUR SOLIN GENERATED RECIPE
Kimchi Fried Rice with Pork Belly
Sautéed pork belly and fermented kimchi are tossed with fluffy jasmine rice and topped with a silky fried egg for a savory and pungent meal.
INGREDIENTS
1.25 oz Pork belly
0.5 cup Cooked jasmine rice
0.5 cup Kimchi
3 large Eggs
1 tbsp Tamari
0.25 tsp Toasted sesame oil
2 stalks Scallions
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Slice the pork belly into small, bite-sized strips and finely mince the garlic clove.
Place the pork belly in a cold skillet and turn the heat to medium, allowing the fat to slowly render until the meat becomes crispy and golden.
Add the minced garlic and the white parts of the sliced scallions to the skillet, sautéing for one minute until fragrant.
Incorporate the chopped kimchi and cooked jasmine rice into the pan, breaking up any clumps and stirring constantly to coat every grain in the flavorful pork fat.
Stir in the tamari and toasted sesame oil, then season the mixture with sea salt and black pepper before removing from heat.
In a separate non-stick pan, fry the eggs to your preference, ideally leaving the yolks runny to create a rich sauce when broken.
Divide the fried rice into bowls, top each with a fried egg, and garnish with the remaining green scallion tops for a fresh finish.