Korean · Dinner
Pork Belly Rice Bowl
Crisp-edged pork belly slices glazed in a soy, gochujang and brown sugar sauce, served over steamed white rice with quick-pickled cucumber, sauteed spinach and a soft egg. Finished with scallion, sesame seeds and a drizzle of sesame oil, balancing rich fat with sharp acidity and gentle heat.
$7
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
712Calories
31.2gProtein
45.6gFat
47.8gCarbs
11.4gSugar
3.1gFiber
1580mgSodium
330mgChol
15.9gSat Fat
680mgPotassium
95mgCalcium
3.4mgIron
0.9mcgVitamin B12
9.5mgVitamin C
gluten-free-adaptable
sweet-heat
hidden-gems
Instructions
1
Prep
Slice the pork belly into 1/4 inch strips, mince the garlic, grate the ginger and slice the cucumber and scallion.
2
Macerate
Toss the cucumber with rice vinegar and sugar-white in a small bowl; set aside 10 minutes until slightly translucent and sharp-sweet.
3
Whisk
Stir the gochujang, soy sauce, brown sugar, minced garlic and grated ginger together in a small bowl until smooth.
4
Sear
Heat the vegetable oil in a skillet over medium-high heat and sear the pork belly strips 4 to 5 minutes per side until edges turn deep golden brown and crisp.
5
Glaze
Pour the gochujang mixture over the pork belly and cook over medium heat 2 minutes, turning the strips, until the sauce darkens at the edges.
6
Saute
Wilt the spinach in the same skillet with 1/2 tsp sesame oil over medium heat 1 minute until the leaves turn fully dark green.
7
Fry
Crack the egg into a separate small pan over medium heat and fry 2 to 3 minutes until the white is set but the yolk still jiggles.
8
Plate
Spoon the rice into a bowl and arrange the pork belly, spinach, pickled cucumber and fried egg on top, then scatter with scallion and sesame seeds and drizzle with sesame oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork belly
- 2 tbsp2 tbsp gochujang
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp brown sugar
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 1 1/2 cup300g cooked white rice
- 11 cucumber
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sugar-white
- 22 small handful spinach
- 1 tsp1 tsp sesame oil, for the spinach
- 22 eggs
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 2 tsp2 tsp sesame oil, to finish
- 2 tsp2 tsp vegetable oil, for the pan
