Spicy Kimchi Pork Belly Fried Rice

• Meat

  • 6 9 oz skinless pork belly (1 1/4 - 1 1/2 cups, skinless

• Produce

  • 3 Garlic cloves
  • 2 Green onions
  • 1 Nori flakes
  • 1 Yellow onion, small

• Refrigerated

  • 2 Eggland's best eggs, large

• Condiments

  • 1 tsp Soy sauce, light

• Pasta & Grains

  • 3 cups Rice, cooked

• Baking & Spices

  • 1 tbsp Gochujang
  • 1 Red pepper flakes
  • 1 Salt
  • 1 Sesame seeds, white
  • 1 Pinch Sugar

• Oils & Vinegars

  • 2 tbsp Oil
  • 1 tsp Sesame oil

• Prepared

  • 1 cups Kimchi, tightly packed
  • 1 tbsp Kimchi, juice

• Other

  • Garnish

Found on curiousnut.com

Description

Ingredients

• 2 tbs oil
• 1 small yellow onion, diced
• 3 garlic cloves, finely chopped
• 6 - 9 oz skinless pork belly (1¼ - 1½ cups), cut into ¼ x ¼
• 1 - 1½ cups tightly packed chopped kimchi
• 1 tbs kimchi juice
• 1 tsp light soy sauce
• 3 cups cooked rice (short grain Korean or Japanese rice) or 1 cup uncooked
• 1 - 2 tbs gochujang (Korean red chili paste)
• Pinch of sugar
• Salt, to taste
• 1 tsp sesame oil
• 2 large Egglands Best eggs, sunny side up
• Garnish
• 2 green onions, sliced
• Nori Flakes (Roasted Seaweed)
• White sesame seeds
• Red pepper flakes (optional)

Directions

• Over medium high heat, heat the oil in a wok or a large pan. Once almost smoking, add the onions and fry until translucent. Add the garlic and fry until they soften.
• Push the onions and garlic aside and sear the pork on all sides. Once the pork is almost cooked, turn the heat to high. Add the kimchi, kimchi juice and soy sauce. Stir to combine. The pork will start to absorb the flavor.
• Once the pork is cooked through, add the rice, chili paste and sugar. Fry to combine. This fried rice (unlike other fried rice) is meant to be on the moist side. Taste and add salt according to your preference. Swirl in the sesame oil and give it one last stir. Garnish and serve with delicious runny yolk sunny side Egglands Best eggs.