Steamed Pork Belly with Kimchi and Ginger-Scallion Rice

Rinse the brown rice thoroughly and steam it using a standard rice cooker or pot with 1.5 cups of water until tender and fluffy.

Place the pork belly bites in a bamboo steamer basket lined with parchment paper or cabbage leaves. Steam over boiling water for 15 minutes until the fat renders slightly and the meat becomes tender and aromatic.

While the pork steams, finely mince the ginger and thinly slice the scallions. Toss half the scallions and the ginger into the hot rice once it finishes cooking to infuse the grains.

Roughly chop the hot pickled kimchi.

To serve, portion the ginger-scallion rice into a bowl. Arrange the warm, steamed pork belly bites alongside the kimchi. Garnish with the remaining fresh scallions. The acidity of the fermented cabbage cuts through the rich pork, while the steamed texture provides a clean, comforting start to the morning.