Breakfast · Korean · 15 min
Steamed Pork Belly with Kimchi and Ginger-Scallion Rice
- Calories
- 1098
- Protein
- 19g
- Carbs
- 68g
- Fat
- 86g
Ingredients
- 150 g pork belly
- 65.9 g short-grain brown rice
- 10.8 g fresh ginger
- 32.4 g scallions
- 1 tsp sesame oil
- 0.25 tsp salt
- 120 g napa cabbage kimchi
Method
- 01Rinse the short-grain brown rice thoroughly under cold water. Combine with 1.5 cups of water and a pinch of salt in a pot or rice cooker; bring to a boil, cover, and simmer for 40 minutes until tender and cooked through.
- 02Line a steamer basket with parchment paper and place the sliced pork belly inside. Set over boiling water, cover, and steam for 15-20 minutes until rendering fat and cooked through to an internal temperature of 145°F (63°C), then allow to rest for 3 minutes.
- 03In a small bowl, combine the minced ginger, half of the sliced scallions, and sesame oil. Fold this mixture into the freshly steamed brown rice.
- 04Roughly chop the kimchi.
- 05Spoon the ginger-scallion rice into a bowl, arrange the warm pork belly and chopped kimchi alongside, and top with the remaining sliced scallions before serving.
Cook it with the whole plan around it
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