Pork belly and kimchee fried rice

Gluten Free

2 Servings, 720 Calories/Serving

30 Minutes

For this quick stir fry, Chef Justine cooks the rice like pasta, in a large pot of boiling salted water and then drains it in a colander. The excess starch washes off as the rice cooks so there’s no need to rinse it before cooking.

Ingredients

  • 1 cup jasmine rice
  • 4 ounces pork belly
  • Pork marinade (tamari-sugar)
  • 2 baby bok choy
  • 3 scallions
  • Small bunch cilantro
  • ½ cup kimchee
  • 3 ounces spinach
  • 2 eggs
  • Fried rice sauce ( sesame-tamari-mirin)

Instructions

1

Cook the rice

Fill a 2-quart pot with 6 cups salted water. Bring to a boil, add the rice, and cook just until tender, about 15 minutes. Drain well. While the rice cooks, prepare the pork and the vegetables.

2

Marinate the pork and prep the vegetables

  • In a shallow bowl, cover the pork belly with the marinade, turning to coat. Let stand.
  • Split the bok choy lengthwise.
  • Trim the root end from the scallions and slice the white and light green portion into thin slices. Rinse, dry, and chop the cilantro.

3

Cook the pork belly and the bok choy

In a 12-inch frying pan, heat 1 tablespoon oil over medium heat until hot but not smoking. Cook the pork belly until well browned, about 5 minutes each side. Remove from the pan and add the bok choy, cut side down and cook about 2 minutes. Add 2 tablespoons water to the pan, turn the bok choy and continue cooking until browned and slightly wilted, about 3 minutes longer. Remove from the pan. While the bok choy cooks, chop the pork belly into small pieces.

4

Make the fried rice

Return the pork belly to the pan along with the kimchee and spinach. Add an additional tablespoon oil if the pan seems dry. Cook until the spinach begins to wilt, about 2 minutes. Add the eggs, stirring to break them up. Add the rice and the fried-rice sauce. Cook, tossing constantly, until the eggs are cooked and the rice is heated through, about 5 minutes. Taste and season with salt if necessary.

5

Serve

Transfer the rice to serving bowls and garnish with the cilantro and scallions. Serve the bok choy on the side.

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