Ingredients

  • 5 oz Smithfield® Pork Belly
  • ½ cup kimchi
  • 2 eggs
  • 1 cup sushi rice
  • 2 cups water
  • 2 oz bean sprouts
  • 1 ½ oz green onions, sliced
  • 2 Tbsp oil
  • 1 Tbsp garlic, minced
  • 1 tsp ginger, minced
  •  2 oz hoisin sauce
  • 2 oz soy sauce
  • 2 Tbsp mirin
  • 1 Tbsp chili garlic sauce
  • 2 qts chicken stock

Details

Product:

Pork Belly

Meal Course:

Dinner

Dish Type:

Entrée

Preparation

  1. Mix the garlic, ginger, hoisin sauce, soy sauce, mirin and chili garlic sauce to make a marinade. Marinate the pork belly for 2 to 24 hours. Reserve half the marinade to be combined with chicken stock for braising.
  2. Prepare belly in medium sauté pan. Get pan moderately hot and render down as much fat as possible without caramelizing the pork.
  3. Turn belly on opposite side to sear meat. Add remaining marinade and a quart of chicken stock to sauté pan. Put in oven uncovered for 45 minutes at 375°F.
  4. Remove from oven and baste belly with braising liquid. Add second quart of chicken stock and cook for another 35-45 minutes, or until meat is tender.
  5. To cook sushi rice, add rice and water into a pot. Cook rice until water starts to boil, then cover with a lid and reduce heat.
  6. When all water has dissolved, let residual heat carry over and finish cooking process. Remove rice from pot and let steam release. Rice works best after cooling down a bit; letting it cool overnight in the refrigerator is better.
  7. When rice has cooled down, warm a sauté pan. When pan is hot, add oil. Let oil warm for a minute before adding rice.
  8. Add rice to sauté pan and let it sit until rice is crispy. Flip rice and do same thing on opposite side.
  9. Remove rice from pan. Add more oil and fry two eggs. Add kimchi, bean sprouts and rice back to pan. Add some reduced braising liquid as stir fry sauce. Place fried rice on plate, put pork belly on top of rice and finish with green onions.