YOUR SOLIN GENERATED RECIPE
Kimchi Fried Rice with Pork Belly
Sautéed pork belly and tenderloin tossed with fermented kimchi and fluffy rice, topped with a golden fried egg for a savory, pungent finish.
INGREDIENTS
4 oz Pork tenderloin
0.25 oz Pork belly
2 large Eggs
0.25 cup Cooked jasmine rice
0.5 cup Cauliflower rice
1 cup Chopped kimchi
1 tbsp Tamari
0.5 tsp Toasted sesame oil
1 stalk Green onion
0.25 tsp Garlic powder
0.25 tsp Ginger powder
PREPARATION
Dice the pork tenderloin and pork belly into small, half-inch uniform cubes.
Heat a large cast-iron skillet or wok over medium-high heat and add the pork belly, cooking until the fat renders and the meat becomes crispy and golden.
Add the diced pork tenderloin, garlic powder, and ginger powder to the skillet, sautéing for 4-5 minutes until the meat is browned and cooked through.
Stir in the chopped kimchi and cauliflower rice, cooking for another 3 minutes until the moisture from the kimchi has mostly evaporated.
Fold in the cooked jasmine rice and tamari, tossing continuously for 2 minutes to ensure the rice is heated through and slightly toasted.
In a separate small non-stick pan, lightly grease with a drop of sesame oil and fry the eggs until the whites are set but the yolks remain runny.
Transfer the fried rice to a bowl, top with the fried eggs, drizzle with the remaining toasted sesame oil, and garnish with thinly sliced green onions.