Pork Belly Bibimbap

• Gluten free

• Meat

  • 1 lb Pork belly

• Produce

  • 1/2 cup Bean sprouts
  • 1/2 cup Carrots
  • 1 handful Cilantro
  • 1/2 cup Cucumbers
  • 2 Green onions
  • 1 cup Mushrooms

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/4 tsp Fish sauce
  • 2 tbsp Honey
  • 1/4 cup Sriracha
  • 1 Sriracha

• Pasta & Grains

  • 2 cups Rice or cauliflower rice, cooked

• Baking & Spices

  • 2 tsp Salt
  • 1 pinch Salt
  • 1 tbsp Sesame seeds

• Oils & Vinegars

  • 1/2 cup Coconut vinegar

• Nuts & Seeds

  • 1/2 cup Coconut aminos

• Dairy

  • 2 tbsp Ghee

• Prepared

  • 1 cup Kimchi

Found on paleomg.com

Ingredients

• 1 pound pork belly, skin removed
• ½ cup coconut aminos
• ½ cup coconut vinegar
• ¼ cup sriracha (make your own or try this brand)
• 2 tablespoons honey
• 2 teaspoon salt
• ¼ teaspoon fish sauce
• 2 cups cooked rice or cauliflower rice (I eat white rice since I workout regularly, but you can use cauliflower rice if you prefer!)
• 2 tablespoons ghee
• 1 cup mushrooms
• pinch of salt
• 2 eggs
• 1 cup kimchi (there are many brands at whole foods, just find a brand that has the simplest ingredients in it)
• ½ cup shredded carrots
• ½ cup bean sprouts
• ½ cup sliced cucumbers
• 2-3 green onions, sliced
• handful of cilantro, roughly chopped
• sriracha, to garnish (make your own or try this brand)
• 1 tablespoon sesame seeds

Directions

• Whisk all sauce ingredients together. Divide in half an set half of it in a container for later. Pour the other half of the marinade into a ziplock bag then add pork belly, cover and place in the fridge overnight.
• The next day, remove pork belly from the marinade (discard marinade) and pay dry. Preheat oven to 450 degrees F. Line a baking sheet with foil and place a wire rack on top. Place pork belly fat side up on the wire rack. Put in oven to bake for 30 minutes then turn oven down to 225 degrees F and cook for 1 hour. (1 hour per pound of pork belly) Once cooked, remove and let rest for 5-10 minutes before slicing into bite size pieces.
• When pork belly has about 30 minutes left to cook, make cauliflower rice or regular rice then place evenly in two large bowls.
• Using the marinade that you placed in a container the night before, pour it into a large skillet over medium heat. Bring to boil and let reduce until the mixture coats the back of a spoon, about 10-12 minutes. Once thickened, toss pork belly in the sauce and sprinkle with sesame seeds.
• Place a small non-stick skillet over medium heat, add ghee along with mushrooms and a pinch of salt. Cook until browned then remove and set aside. To the same pan, crack an egg into the pan over low heat and cook for about 6-8 minutes until whites are cooked through and yolk is still runny. I did each egg separately to keep the cooking temperature even.
• Now build the entire bowl: on top of the rice divided between 2 large bowls, add pork belly, kimchi, shredded carrots, bean sprouts, cucumbers, mushrooms, an egg, cilantro and green onions on the side. Also, top with sriracha for an extra kick!