PORK BELLY KIMCHI FRIED RICE

      serves 2

  • 6-8 strips of pork belly (about 1 - 1.5 cm thick), sliced into bite size
  • 1/2 medium onion, chopped (about 1/2 cup)
  • 1 1/2 cups Kimchi, chopped
  • 2 tbsp Kimchi marinade (this is the juice from Kimchi)
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1/2 tbsp Korean hot pepper flakes (Gochugaru - you can purchase this from a Korean or Asian market)
  • 1 tbsp Korean hot pepper paste (Gochujang - you can purchase this from a Korean or Asian market) *optional*
  • Pinch of ground black pepper
  • 2 cups cooked sushi rice (if using a rice cooker, water to rice ratio is 1:1 / if using a pot, water to rice ratio is 1.75:1)  
  • 1/2 tbsp sesame oil
  • 1 green onion, chopped
  • Sesame seed for garnish
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  1. Heat a large nonstick pan over high heat and add pork belly. Cook for about 1 minute and drain the excess fat with a paper towel. Lightly season with salt & pepper and reduce heat to med-high.
  2. Add onion and cook for about 1 minute so that the pork fat is absorbed into the onion.
  3. Add Kimchi and cook for about 2-3 minutes until all flavours are incorporated nicely.
  4. Add Kimchi marinade, salt, sugar, hot pepper flakes, hot pepper paste (optional), and black pepper; mix well (add more of any of the spices if needed).
  5. Add rice and mix all ingredients together. Reduce heat to medium and cook for about 5-6 minutes, mixing occasionally (I like to crisp up the bottom of the rice a bit, but that's totally up to you).
  6. Remove from heat; add sesame oil and green onion. Mix well.
  7. Transfer to a plate and garnish with sesame seed. Enjoy!

       *I served it with rolled up eggs topped with roasted seaweed*

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