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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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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. 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 in a bowl. Add the soy sauce; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. To make the glaze, in a separate bowl, combine the vinegar, soy glaze, 1 tablespoon of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.
In a medium 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.
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. Transfer to a plate.
To the bowl of marinated pork belly, add half the cornstarch (you will have extra). Stir to evenly coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the coated pork belly. Cook 2 to 3 minutes per side, or until browned and heated through.* Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the pork is coated. Turn off the heat. 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!
Tips from Home Chefs