Craft

Sweet & Spicy Pork Belly Fried Rice

with Kimchi & Fried Eggs

50 MIN

+$6.99/serving 4 Servings

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From the Test Kitchen

INGREDIENT IN FOCUS
Pork belly is an incredibly rich, delicious cut of meat (used to make bacon), whose high fat content allows the meat to turn perfectly tender and flavorful as it cooks and the fat renders. Here, we're coating it with a soy and gochujang glaze, then serving it over fried rice laden with bites of vibrant kimchi and tender bok choy.
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Nutrition

PER SERVING
Calories

1070 Cals (est.)

View Full Nutrition

fresh

ingredients

16 oz No Added Hormones Cooked Pork Belly
1 cup Sushi Rice
4 Pasture-Raised Eggs
15 oz Baby Bok Choy
4 Scallions
⅔ cup Kimchi
3 Tbsps Soy Glaze
1 Tbsp Gochujang
2 Tbsps Rice Vinegar
⅓ cup East Asian-Style Sautéed Aromatics
2 Tbsps Sesame Oil
1 tsp Black & White Sesame Seeds

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Roast the pork belly

Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Pat the pork belly dry with paper towels. Place on a cutting board with the fat cap facing up; cut crosswise into 1/2-inch-thick pieces. Place the sliced pork belly on the sheet pan; arrange in an even layer. Roast 20 to 22 minutes, or until crisp around the edges and heated through.* Transfer to a paper towel-lined plate.

2 Cook the rice

Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

3 Prepare the remaining ingredients & make the glaze

Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the kimchi. In a large bowl, combine the vinegar, soy glaze, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

4 Cook the vegetables

In a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the sliced bok choy, sliced white bottoms of the scallions, and chopped kimchi; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and combined. Transfer to a large bowl. Taste, then season with salt and pepper if desired. Wipe out the pan.

5 Make the fried rice

In the same pan, heat the sesame oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 4 to 5 minutes, or until slightly crispy. Transfer to the bowl of cooked vegetables; stir to combine. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

6 Fry the eggs & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. To the bowl of glaze, add the roasted pork belly; toss to coat. Serve the fried rice topped with the glazed pork belly and fried eggs. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!