NUTRITION

SERVINGS

INGREDIENTS

4 oz Pork tenderloin

1 oz Pork belly

0.5 cup Cooked jasmine rice

0.5 cup Kimchi

1 large Egg

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Gochugaru

1 stalk Green onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat a large cast-iron skillet or wok over medium-high heat.

• 2

  Add the finely diced pork belly to the hot pan and cook until the fat renders and the pieces become golden and crispy.

• 3

  Add the diced pork tenderloin to the pan with the pork belly fat and sear until browned on all sides and cooked through.

• 4

  Stir in the minced garlic and chopped kimchi, sautéing for 2 minutes until the kimchi is softened and fragrant.

• 5

  Add the chilled jasmine rice to the skillet, using a spatula to break up any large clumps and incorporate it with the pork and kimchi.

• 6

  Pour in the tamari and sprinkle with gochugaru, tossing everything together until the rice is evenly coated and starting to crisp.

• 7

  Push the rice to the outer edges of the pan, add the toasted sesame oil to the center, and crack the egg into the space.

• 8

  Gently scramble the egg until just set, then fold it into the rice mixture.

• 9

  Season the dish with sea salt and black pepper, then garnish with thinly sliced green onions before serving warm.