• 4 6-oz. servings Steamed Rice (recipe follows)
  • 1 lb. marinated, cooked Pork Belly, skinless, thinly sliced about ⅛ inch or less (recipe to follow)
  • 4 oz. kimchi (available at any well-stocked Asian grocer)
  • 4 oz. pickled daikon and carrot (available at any well-stocked Asian grocer)
  • 8 slices cucumber, ¼-inch slices
  • 4 hard-cooked eggs, sliced
  • 4 leaves Korean perilla or shiso, julienned

Marinade for Pork Belly:

  • 1 lb. Pork Belly, skinless, thinly sliced about 1⅛ inch or less
  • 2 Tbsp. gochujang
  • 1 tsp. gochugaru or chili flakes
  • 2 Tbsp. soy sauce
  • 2 Tbsp. sugar
  • 1 Tbsp. sesame oil
  • 1 Tbsp. minced ginger
  • 3 cloves garlic, minced
  • 1 onion, sliced
  • 1 Tbsp. lime juice
  • 1 tsp. ground black pepper
  • 1 tsp. salt

Steamed Rice:

  • 2 cups rice
  • Water to cover


Pork Belly brands offered: Farmland, Farmland Smoke’NFast, Smithfield Culinary DURoC


Pork Belly

Meal Course:


Dish Type:



  1. To serve, add 6 oz. rice to each bowl, and then top with ¼ of each, in order, pork slices, kimchi, pickled daikon and carrot, cucumber slices, egg slices and julienned perilla.

Marinade for Pork Belly

  1. Mix all ingredients except pork belly until marinade is smooth.
  2. Toss pork in marinade until evenly coated. Marinate for 3 hours to overnight.
  3. When pork is ready, sauté in pan and cook until cooked through.

Steamed Rice

  1. Wash rice until water runs fairly clear. (It may take a few rinses before the rice is ready.)
  2. Place rice in covered saucepan; add water to ½ inch above rice; put on high heat.
  3. As soon as water boils rapidly, reduce heat to medium-low and keep simmering for 10 minutes covered with lid.
  4. Remove pot from burner and let rice rest undisturbed for 5 minutes. Fluff rice by flipping and breaking up grains before serving.