Sweet & Spicy Pork Belly Fried Rice with Kimchi & Fried Eggs
Craft

Sweet & Spicy Pork Belly Fried Rice

with Kimchi & Fried Eggs

45 MIN
+$6.99/serving 2 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
    1140 Cals (est.)
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fresh
ingredients
Sweet & Spicy Pork Belly Fried Rice with Kimchi & Fried Eggs
Title
  • 8 oz No Added Hormones Cooked Pork Belly
  • ½ cup Sushi Rice
  • 2 Pasture-Raised Eggs
  • 10 oz Baby Bok Choy
  • ¼ cup Cornstarch
  • ⅓ cup Kimchi
  • 2 Tbsps Soy Glaze
  • 2 Scallions
  • 1 Tbsp Soy Sauce
  • 2 tsps Gochujang
  • 3 Tbsps East Asian-Style Sautéed Aromatics
  • 1 Tbsp Sesame Oil
  • 1 tsp Black & White Sesame Seeds
  • 1 Tbsp Rice Vinegar
time-saving
tips & techniques
Cook the rice
1 Cook the rice
In a small pot, combine the rice, a big pinch of salt, and 3/4 cup 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.
Prepare the ingredients & marinate the pork belly
2 Prepare the ingredients & marinate the pork belly

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.

Cook the vegetables
3 Cook the vegetables

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.  

Make the fried rice
4 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.
Fry the eggs
5 Fry the eggs

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.

Glaze the pork belly & serve your dish
6 Glaze the pork belly & serve your dish

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

Cook the rice
1 Cook the rice
In a small pot, combine the rice, a big pinch of salt, and 3/4 cup 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.
2 Prepare the ingredients & marinate the pork belly

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.

Prepare the ingredients & marinate the pork belly
Cook the vegetables
3 Cook the vegetables

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.  

4 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.
Make the fried rice
Fry the eggs
5 Fry the eggs

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.

6 Glaze the pork belly & serve your dish

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!

Glaze the pork belly & serve your dish
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