Name: Kimchi Fried Rice with Pork Belly
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 0.5 oz raw pork belly; 6 oz raw pork tenderloin; 3 tbsp dry white rice; 0.5 cup raw kimchi; 1 large egg; 1 tbsp tamari; 1 tsp gochujang; 1 clove garlic; 1 tsp raw ginger; 2 stalk raw green onion; 0.25 tsp sea salt; 0.25 tsp black pepper

Instructions

Prep 10 min · Cook 20 min

Rinse the dry white rice and combine with 6 tablespoons of water in a small pot; bring to a boil, then cover and simmer for 15 minutes until tender.
While the rice cooks, dice the raw pork belly into small bits and cube the raw pork tenderloin into 1/2-inch pieces.
Place a non-stick skillet over medium-high heat and add the pork belly, cooking for 3 minutes until the fat renders and the bits are crispy.
Add the pork tenderloin to the skillet and sear for 4 minutes until browned and cooked through; remove all meat from the pan and set aside.
In the same pan, sauté the minced garlic, grated ginger, and the white parts of the sliced green onions for 1 minute until fragrant.
Stir in the chopped kimchi and gochujang, cooking for 2 minutes to caramelize the sugars and deepen the flavor.
Add the cooked rice, tamari, sea salt, black pepper, and the cooked pork back into the pan, tossing for 2 minutes to fully incorporate and crisp the rice.
In a separate small non-stick pan, fry the egg to your preference and place it atop the rice, garnishing with the remaining green onion tops.

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Ingredients

Instructions

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