dinner

Spicy Gochujang Braised Pork Belly with Kimchi Fried Rice and Crispy Nori

Name: Spicy Gochujang Braised Pork Belly with Kimchi Fried Rice and Crispy Nori
Ingredients: 2.4 oz (227 g) Pork belly, skin on, cut into 1-inch cubes; 2.2 tbsp (45 g) Gochujang (Korean chili paste); 6 tbsp (30 ml) Soy sauce; 0.7 tbsp (15 ml) Rice vinegar; 0.3 tsp (5 ml) Sesame oil; 1.5 cloves (6 g) Garlic, minced; 0.7 tsp (2 g) Ginger, grated; 0.7 cup (240 ml) Water; 1.1 cups (270 g) Day-old cooked jasmine rice; 0.4 cup (80 g) Kimchi, chopped; 1.5 stalks (30 g) Scallions, thinly sliced (white and green parts separated); 0.3 tbsp (15 ml) Vegetable oil; 3 sheet (2 g) Nori sheets, cut into thin strips; 0.3 tsp (2 g) Toasted sesame seeds

Nutrition

1346

kcal

Calories

Protein

204

Carbs

Fat

AI Insight

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Ingredients(14)

Pork belly, skin on, cut into 1-inch cubes2.4 oz (227 g)

Gochujang (Korean chili paste)2.2 tbsp (45 g)

Soy sauce6 tbsp (30 ml)

Rice vinegar0.7 tbsp (15 ml)

Sesame oil0.3 tsp (5 ml)

Garlic, minced1.5 cloves (6 g)

Ginger, grated0.7 tsp (2 g)

Water0.7 cup (240 ml)

Day-old cooked jasmine rice1.1 cups (270 g)

Kimchi, chopped0.4 cup (80 g)

Scallions, thinly sliced (white and green parts separated)1.5 stalks (30 g)

Vegetable oil0.3 tbsp (15 ml)

Nori sheets, cut into thin strips3 sheet (2 g)

Toasted sesame seeds0.3 tsp (2 g)

Instructions

Braise the Pork Belly: In a Dutch oven or heavy-bottomed pot, combine the pork belly, gochujang, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and 1 cup of water. Stir to coat the pork. Bring to a simmer over medium heat, then reduce heat to low, cover, and braise for 1.5 to 2 hours, or until the pork is fork-tender and the sauce has thickened. Stir occasionally.

Prepare for Frying: While the pork braises, prepare your kimchi fried rice. Ensure your rice is cold and slightly dry – day-old rice is perfect. Finely chop the kimchi and separate the white and green parts of the scallions.

Make Kimchi Fried Rice: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the white parts of the scallions and sauté until fragrant, about 30 seconds. Add the chopped kimchi and cook for 2-3 minutes until slightly softened.

Fry the Rice: Add the cooked rice to the skillet, breaking up any clumps. Stir-fry for 3-4 minutes, ensuring the rice is heated through and starting to get slightly toasted. Stir in the gochujang braising liquid (about 1/4 cup, or to taste) from the pork belly. Cook for another 2 minutes, stirring constantly.

Sear the Pork: Once the pork belly is tender, remove the pieces from the braising liquid using a slotted spoon and set aside. Increase the heat under the braising liquid to medium-high and simmer for 5-7 minutes, until it has reduced to a glossy glaze. While the sauce reduces, sear the pork belly pieces in a separate hot skillet (or the same one after removing the rice) for 2-3 minutes per side, until the skin is crispy and golden.

Assemble and Serve: Divide the kimchi fried rice among serving bowls. Top with the seared, glazed pork belly. Garnish generously with the green parts of the scallions, strips of crispy nori, and toasted sesame seeds. Serve immediately. The rich, spicy pork belly is balanced by the tangy kimchi rice, with the nori adding a delightful oceanic crunch.