Pork Belly Kimchi Fried Rice

A classic with crunchy pork belly, spicy tangy kimchi, and crispy rice that will have you coming back again and again. This is a great way to use up kimchi that got a little too tangy fermented to eat fresh.

Ingredients:

• 1 strip cooked pork belly

• 2 spoonfuls pork belly grease (or alternate oil)

• 1 cup napa cabbage kimchi (chopped)

• 1–1.5 tablespoons soy sauce

• 4.5 cups cooked rice (white short-grain preferred)

• 5 green onions, chopped

• Sesame oil (to taste)

Steps:

Pork Belly Prep:

1. Place pork belly on a rack over a sheet pan. Score the top and season generously with salt and pepper.

2. Bake at 350°F for 2 hours 45 minutes.

3. Switch oven to low broil and crisp the skin until golden and bubbly.

4. Cut and store frozen for meal prep.

Fried Rice:

1. Heat pork belly grease in a large pan or wok.

2. Add chopped kimchi and soy sauce, stir-fry until fragrant.

3. Add cubed pork belly. Cook until soft and warmed through if previously refrigerated or frozen.

4. Add rice and mix. Tip: Mixing with two spatulas is way easier than mixing with one.

5. Stir in chopped green onions and finish with a drizzle of sesame oil.

6. Serve hot and enjoy with a runny yolk fried egg and chopped cucumbers!