Crispy Pork Belly And Kimchi Rice Bowl Recipes

CRISPY PORK BELLY AND KIMCHI RICE BOWL

Steps:

• In a large wok or pan cook your pork belly. I put it in a single layer and let each side crisp up before flipping it over. Once the other side browns, I stir it around with my wooden spoon to get the sides crispy. Drain any excessive oil, leaving only a tablespoon or so left in the pan.
• Once the pork belly has browned, add in the sliced onion, kimchi, garlic, gochugaru, and sugar. Stir until the onions have softened.
• Add in the gochujang and stir until it's all been combined.
• Serve with rice or grain of your choice.

THE SEOUL BOWL "CRISPY KOREAN PORK BELLY BOWL WITH HOUSE-MADE BANCHAN PICKLES"

Steps:

• For the pork belly: Combine gochujang, honey, soy sauce, sesame oil, sesame seeds, garlic and ginger in a small saucepan and bring to a simmer. Cook on medium-low heat for 10 minutes. Remove from heat and let cool. For best results let the marinade rest for 48 hours to allow flavors to marry.
• Reserve 1 cup marinade to thicken and use as glaze when finishing dish.
• Place pork belly in a hotel pan. Pour marinade over pork belly, making sure all surfaces are covered. Cover in foil and let marinade 24 to 48 hours, refrigerated.
• Preheat oven to 325 degrees F.
• Roast pork for 4 hours. Remove from marinade and let pork cool overnight in refrigerator.
• Slice pork into 2-by-8-inch blocks, then slice into 1/4-inch slabs.
• For the kimchi: Quarter the cabbage, then slice into 2-inch sections. Place cabbage in a container and cover with cold water. Add salt. Cover and let sit 12 hours to allow cabbage to brine.
• Drain well. Combine cabbage with kimchi marinade, scallions, carrots, garlic, ginger, gochugaru and fish sauce in a large mixing bowl. Cover with plastic wrap and let sit at room temperature for 24 hours. Bottle and refrigerate.
• For the Korean pickled onion: Place onions and jalapeno in a mason jar or container with lid.
• Combine soy sauce, sugar, lemon juice, vinegar and 1/2 cup water in a saucepot and bring to a simmer. Pour hot liquid over onions, then let cool. Refrigerate 48 hours before serving.
• For wakame seaweed and cucumber quick pickle: Place wakame seaweed in a bowl and cover with cold water to hydrate.
• Quarter cucumbers, then slice into 1/2-inch pieces. Place cucumbers in a colander and sprinkle liberally with 1 tablespoon salt and 1 tablespoon sugar. Let cucumber rest, draining in sink to allow water to be drawn out, 1 hour.
• Simmer vinegar with remaining cup sugar and tablespoon salt in a saucepan.
• Let cool. Squeeze moisture from wakame, then combine with cucumber. Cover with marinade and refrigerate overnight before using.
• For the Korean mung bean sprout salad: Bring 4 cups water and the salt to a boil in a saucepan.
• Place bean sprouts in a colander in sink. Pour boiling salted water over bean sprouts, then rinse with cold water to stop cooking. Let drain well.
• Combine bean sprouts with sesame oil, dashi, sesame seeds, pepper and scallions in a mixing bowl and let flavors marry 30 minutes or longer, refrigerated.
• For the steamed white rice: Wash rice under cold running water until water runs clear. Add rice to a Japanese rice steamer and add 3 cups cool water. Cook until done, then let rest 10 to 15 minutes.
• For the Seoul bowl: Heat a cast-iron skillet. Cook pork belly until crispy.
• Stir the cornstarch into 2 tablespoons water in a small bowl, then stir into the reserved pork belly marinade in a small saucepan. Simmer 1 minute.
• Mound 1/2 to 3/4 cup rice in an individual serving bowl. Arrange the four Korean pickles on rice. Fan 3 to 4 slices cooked pork belly on pickles/rice. Drizzle with thickened sauce.
• Garnish with thinly sliced scallions. Repeat with remaining ingredients.

KIMCHI FRIED RICE WITH PORK BELLY

Steps:

• Chop the yellow onion, spring onion (separate the white and light green parts from the dark green parts), garlic, red chilies, and king oyster mushroom as indicated in the ingredients section. Grate the ginger directly into a small bowl, and spoon the kimchi and kimchi juice into a small measuring cup. Use kitchen scissors to cut the kimchi into small pieces in the cup. Rinse and drain the mung bean sprouts. Set everything aside.
• Combine the gochujang, low sodium light soy sauce, Korean sake (if using), freshly cracked black pepper, and sesame oil in a medium sized bowl. Mix until combined well. Slice the pork into 1.5-inch wide strips and add to the bowl. Mix until the pork is evenly coated in the marinade, then set aside.
• Whisk together the gochujang, low sodium light soy sauce, distilled white vinegar, sesame oil, chili oil (if using), toasted white sesame seeds, and white sugar in a small measuring cup (for easier pouring) or bowl until evenly combined.
• Heat 2 tablespoons of oil in a large wok or heavy bottomed deep frying pan over medium-high heat. Once the oil is hot, crack the egg into it and cook, spooning the surrounding oil over the top as it fries, until your desired doneness for the yolk is reached. Transfer to a paper towel lined plate and set aside. Repeat with the remaining 3 eggs.
• Add 1/2 tablespoon of oil to the wok if needed and heat over high heat. Once hot, add the yellow onion and spring onion white and light green parts. Sauté until translucent - about 30 seconds.
• Add the garlic, ginger, and red chilies. Stir-fry for 30 seconds until fragrant.
• Make a well in the center of the wok by pushing everything to the edges of the wok. Add the marinated pork and spread the pieces out in the center of the wok. Let the pork sear for about a minute before flipping the pieces over and allowing the other side to sear for 30 more seconds. Then stir-fry to combine everything.
• Cook the mushrooms and kimchi: Add the chopped king oyster mushrooms and stir-fry for a minute to combine with everything until slightly softened. Make a well in the center of the wok again and add the kimchi and kimchi juice. Stir-fry in the center of the wok so that there is direct contact with it for 20 seconds, then toss to combine with everything.
• Add the rice and pour the sauce on top. Stir-fry using a scooping motion until everything is evenly coated in the sauce.
• Season with kosher salt and freshly cracked black pepper. Toss to combine, then let everything sit for 15-20 seconds. Then toss everything again and let everything sit for another 15-20 seconds. This helps the rice to get a little crisp in some parts and prevents it from becoming mushy.
• Add the spring onion green parts and bean sprouts. Toss to combine for 15-20 seconds until the bean sprouts have slightly softened, then switch off the heat.
• Divide the fried rice into four plates/bowls and drizzle a little sesame oil on top. Garnish with a sprinkling of toasted white sesame seeds and the remaining spring onion dark green parts. Top each plate/bowl with a fried egg and sprinkle shichimi togarashi on top of the egg if desired. Serve immediately.

CHAR SIU PORK BELLY RICE BOWL

Steps:

• For the sous vide pork belly: Preheat an immersion circulator to 70 degrees C or 158 degrees F.
• Put the pork belly into a vacuum bag and seal. Add to the water bath and cook for 12 full hours. Cool down in an ice bath and reserve for later use.
• For the char siu glaze: In a bowl, combine the hoisin sauce, honey, sriracha, tamari and five-spice. Whisk to combine and set aside. (This can be made ahead and stored in the refrigerator for up to two weeks.)
• For the pickled red onion: Cut each end of the onion off, then slice it in half from the top cut so you end up with 2 equal halves. Cut down the striations of the onion, about 1/8-inch, and reserve in a metal or glass bowl. Combine the vinegar, granulated sugar, salt and 1 cup water in a small pot and bring to a boil. Pour over the sliced onions and let them cool down to room temperature before storing. Leave them in the brine for storage. (These will stay good in the refrigerator indefinitely.)
• For the kitsune sauce: Combine the mayonnaise, red miso, hot sauce, sriracha, vinegar and salt. Whisk together and set aside. (This will stay good for up to one week in the refrigerator.)
• For the steamed rice: Bring 2 1/2 cups water to a boil in a medium pot. Add the calrose rice and cover with a lid or foil, then cook at a simmer until the rice is tender, about 20 minutes. Reserve until ready to serve.
• Preheat the canola oil in a skillet or a deep pan to 350 degrees F. Cut the pork belly into cubes about 1/2-inch across by 1/4-inch thick. Drop into the oil and fry until golden and crunchy, roughly 2 1/2 minutes. Reserve in a bowl, then glaze with the char siu glaze.
• Serve the char siu pork belly with a side of steamed rice drizzled with kitsune sauce, a pinch of pickled red onion and some cilantro as garnish.

GRILLED PORK BELLY AND KIMCHI

Steps:

• Prepare a grill for medium heat; oil grate with vegetable oil. Place 2 lb. 8"-10"-long skin-on pork belly, sliced into ½"-thick slabs, in a large bowl and season with kosher salt. Drizzle with 1 Tbsp. vegetable oil and turn to coat.
• Place one 16-oz. jar whole Napa cabbage kimchi, drained, halved lengthwise, in a medium bowl and drizzle with remaining 2 Tbsp. vegetable oil.
• Whisk 2 Tbsp. soy sauce, 1 Tbsp. apple cider vinegar, and 1 tsp. light or dark brown sugar in a small bowl until sugar is dissolved.
• Grill pork belly, turning every 1-2 minutes, until golden brown and cooked through, 10-12 minutes. Transfer to a platter and drizzle soy sauce mixture over.
• Grill kimchi until charred in spots, about 5 minutes per side. Transfer to platter with pork belly and arrange perilla leaves and red leaf lettuce alongside.
• Place some ssamjang in a small bowl. Set out platter with kitchen shears so guests can cut pork belly and kimchi into bite-size pieces for wrapping in lettuce with a perilla leaf and a bit of ssamjang.