Gochujang Glazed Pork Belly with Sesame Kimchi Rice

Ingredients

• pork belly (skin removed, sliced into 1cm thick strips)500g
• gochujang (Korean chili paste)3 tbsp
• honey2 tbsp
• soy sauce2 tbsp
• minced garlic1 tbsp
• sesame oil2 tsp
• freshly grated ginger1 tsp
• vegetable oil2 tbsp
• kimchi (chopped)200g
• cooked short-grain white rice4 cups
• toasted sesame seeds2 tbsp
• green onions (thinly sliced)4
• saltto taste
• pepperto taste

Directions

1. 1

   In a medium bowl, whisk together gochujang, honey, soy sauce, minced garlic, sesame oil, and grated ginger. Add the pork belly strips and toss well to coat. Let the meat marinate at room temperature for 20 minutes.

2. 2

   Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Add the marinated pork belly strips in a single layer (work in batches if necessary) and cook for 3-4 minutes per side, until deeply caramelized and cooked through. Transfer the pork to a plate and keep warm.

3. 3

   Reduce heat to medium. Wipe the skillet clean, add the remaining 1 tablespoon of vegetable oil, then stir in the chopped kimchi. Sauté for 2-3 minutes until it's fragrant and slightly caramelized. Add the cooked rice and 1 tablespoon of sesame seeds, tossing everything together for 2 minutes until the rice is well coated and heated through. Season with salt and pepper to your liking.

4. 4

   To serve, divide the kimchi rice among four bowls. Arrange the glazed pork belly strips on top. Garnish generously with sliced green onions and the remaining tablespoon of sesame seeds.

5. 5

   For an extra pop of flavor, drizzle a tiny bit of the reserved marinade (if any) or a splash of sesame oil over each bowl just before serving. Enjoy immediately while everything is hot and sizzling.