Fried Rice with Kimchi Pork Belly

Name: Fried Rice with Kimchi Pork Belly
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g pickle; 250g Pork belly; 150g Rice; 1 tbsp Korean Hot Sauce; 1 teaspoon White sugar; 1 teaspoon Refined salt; 1 tbsp Vegetable oil

by Sugar Eclair Halloween

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

When I was in school, my favorite Korean food was kimchi pork belly fried rice, which I didn’t change. Now I cook by myself, my taste is strong, so when I cook it for myself, I put a lot of hot sauce, and it turns into bibimbap. It's not good-looking, but it's always inexplicably attractive. It’s okay to eat a pot, you can really use a pot.

Ingredients

100g Pickle
250g Pork Belly
150g Rice
1 tbsp Korean Hot Sauce
1 teaspoon White Sugar
1 teaspoon Refined Salt
1 tbsp Vegetable Oil

Fried Rice with Kimchi Pork Belly

1. Wash the pork belly, cook it and slice it, or you can just slice it raw. I do this step to remove the fishy

Fried Rice with Kimchi Pork Belly recipe

2. Stir-fried pork slices with Korean spicy sauce, marinate overnight

3. Add a little vegetable oil and stir until the meat slices are oily. Simmer on low heat until the meat slices have a lot of oil. Like a barbecue, the meat slices have a lot of oil. Add kimchi and stir fry. Add a little salt to taste and set aside. Stay in the pot

4. The oil from the pork belly left in the pot is red

5. Pour the cooked rice into the oil and stir fry until the grains are distinct

6. Add Korean chili sauce and stir fry according to your taste. I have a heavy mouth, add more, and then add a little white sugar to improve the freshness. If the chili sauce is added less, you can add a little salt to taste, and finally add the fried pork belly and kimchi. Stir-fry evenly and get out