Spicy Pork Belly Bowls Recipe

Marinate pork belly

In a bowl combine gochujang, soy sauce, rice vinegar, sesame oil, brown sugar, minced garlic, grated ginger, gochugaru and black pepper. Whisk until smooth. Add the cubed pork belly and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours (longer will deepen flavor).

Cook pork belly

Heat a large skillet or heavy-bottomed pan over medium-high heat. Add the marinated pork belly (no additional oil needed if pieces have fat). Cook, stirring occasionally, until fat renders and edges caramelize, about 8–12 minutes. If pan gets too crowded, work in batches. Reduce heat to medium-low and cook until pork is crisped and cooked through, another 4–6 minutes. Transfer to a paper-towel-lined plate to drain excess fat. Reserve 1–2 tablespoons of rendered fat in the pan to finish sauce if desired.

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain. In a medium saucepan combine rinsed rice, 2.25 cups water and 1/2 tsp kosher salt. Bring to a boil over medium-high heat, then reduce to low, cover and simmer for 15 minutes (or follow package instructions for your rice). Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and stir in 1 teaspoon sesame oil.

Prepare the vegetables: thinly slice or julienne the cucumber and carrot. Thinly slice green onions. Chop kimchi into bite-sized pieces. Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant, watching closely to avoid burning. If using cilantro or perilla, roughly chop.

Make the quick pickle while the rice cooks: in a small bowl or jar combine 1/2 cup rice vinegar, 1/2 cup water, 1 tablespoon sugar and 1/2 tsp salt; stir until sugar and salt dissolve. Add thinly sliced red onion or extra cucumber, press to submerge, and let sit at room temperature for at least 10 minutes. Drain before using.

Make the soy-sesame drizzle: whisk together 2 tablespoons soy sauce (or low-sodium), 1/2 teaspoon sesame oil (if you prefer stronger sesame flavor use 1 tsp) and 1 teaspoon honey until combined. Taste and adjust.

If using eggs, heat a nonstick skillet over medium heat with a little oil and fry eggs sunny-side up or to your liking; season with a pinch of salt and pepper.

Assemble bowls: divide warm rice between 4 bowls. Top each with equal portions of spicy pork belly, cucumber, carrot, kimchi, pickled onions (if using), and sliced green onions. Drizzle spicy mayo in a zigzag, then the soy-sesame drizzle. Sprinkle with toasted sesame seeds and optional cilantro/perilla. Serve with lime wedges to squeeze over the bowl and optional fried egg on top.

Serve immediately: recommend serving hot pork and rice together for best texture; offer extra gochujang or sriracha at the table for added heat.