dinner

Spicy Gochujang Braised Pork Belly with Kimchi Fried Rice and a Fried Egg

Name: Spicy Gochujang Braised Pork Belly with Kimchi Fried Rice and a Fried Egg
Ingredients: 2.0 oz (227 g) Pork belly, skin removed, cut into 1-inch cubes; 2.4 tbsp (45 g) Gochujang (Korean chili paste); 0.4 tbsp (30 ml) Soy sauce; 0.8 tbsp (15 ml) Rice vinegar; 0.2 tsp (5 ml) Sesame oil; 1.6 cloves (6 g) Garlic, minced; 0.8 tsp (2 g) Ginger, grated; 0.8 /2 cup (120 ml) Water; 1.2 cups (300 g) Cooked short-grain rice, day-old; 0.8 /2 cup (100 g) Kimchi, chopped; 1.6 , for garnish (10 g) Scallions, thinly sliced; 0.2 tbsp (15 ml) Neutral oil (like canola or vegetable); 5.4 Large egg; 0.2 tsp (3 g) Toasted sesame seeds

Nutrition

803

kcal

Calories

Protein

122

Carbs

Fat

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Ingredients(14)

Pork belly, skin removed, cut into 1-inch cubes2.0 oz (227 g)

Gochujang (Korean chili paste)2.4 tbsp (45 g)

Soy sauce0.4 tbsp (30 ml)

Rice vinegar0.8 tbsp (15 ml)

Sesame oil0.2 tsp (5 ml)

Garlic, minced1.6 cloves (6 g)

Ginger, grated0.8 tsp (2 g)

Water0.8 /2 cup (120 ml)

Cooked short-grain rice, day-old1.2 cups (300 g)

Kimchi, chopped0.8 /2 cup (100 g)

Scallions, thinly sliced1.6 , for garnish (10 g)

Neutral oil (like canola or vegetable)0.2 tbsp (15 ml)

Large egg5.4

Toasted sesame seeds0.2 tsp (3 g)

Instructions

Braise the Pork Belly: In a medium bowl, whisk together the gochujang, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Add the cubed pork belly and toss to coat thoroughly. Let it marinate for at least 15 minutes, or up to 2 hours in the refrigerator.

Heat a Dutch oven or heavy-bottomed pot over medium-high heat. Add the marinated pork belly and sear on all sides until deeply golden brown and slightly crisped, about 5-7 minutes. This builds essential flavor.

Pour in the water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then reduce the heat to low, cover, and braise for 1.5 to 2 hours, or until the pork belly is fork-tender and yielding. The liquid should have reduced to a thick, glossy sauce.

Make the Kimchi Fried Rice: While the pork belly braises, heat 1/2 tbsp of the neutral oil in a large skillet or wok over medium-high heat. Add the chopped kimchi and cook, stirring, until it begins to soften and caramelize slightly, about 3-4 minutes.

Add the day-old cooked rice to the skillet. Break up any clumps with your spatula and stir-fry until the rice is heated through and starting to crisp, about 5-7 minutes. Stir in the remaining 1/2 tbsp of neutral oil if the pan seems dry.

Fry the Egg: In a separate small non-stick skillet, heat a tiny bit of oil (or use cooking spray) over medium heat. Crack the egg into the skillet and fry until the whites are set but the yolk is still runny, about 3-4 minutes. Season with a pinch of salt.

Assemble and Serve: Spoon a generous portion of the kimchi fried rice into a shallow bowl. Top with several pieces of the tender, braised pork belly and a drizzle of the rich braising sauce. Place the fried egg on top. Garnish with thinly sliced scallions and a sprinkle of toasted sesame seeds. Serve immediately, encouraging diners to break the yolk and mix it into the rice and pork.