Pork Belly Rice Bowl Recipe
Asian pear kimchi, bamboo, quail egg
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Ingredients
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Pork Belly
Rice
Kimchi
Toppings
Method
Pork Belly Preparation
- 1
Marinate the Pork Belly
In a bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil. Add the pork belly, ensuring it is well-coated. Marinate for at least 1 hour or overnight for better flavor.
- 2
Cook the Pork Belly
Preheat the oven to 180°C (350°F). Place the marinated pork belly on a baking tray and roast for 45 minutes, basting occasionally. Once cooked, let it rest for 10 minutes before slicing.
Rice Cooking
- 3
Cook the Jasmine Rice
Rinse jasmine rice under cold water until the water runs clear. In a pot, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for another 10 minutes.
Kimchi Preparation
- 4
Make the Asian Pear Kimchi
In a large bowl, combine diced Asian pear, chopped Napa cabbage, gochugaru, minced garlic, salt, and fish sauce. Mix well and let it sit for at least 30 minutes to ferment slightly.
Assembly
- 5
Assemble the Rice Bowl
In a serving bowl, place a generous scoop of jasmine rice, followed by sliced pork belly, bamboo shoots, and a few quail eggs. Top with Asian pear kimchi, chopped green onions, and sesame seeds. Serve immediately.
